Spiriteds, I won’t lie. I wasn’t sure how I was going to feel about ginger and garlic together. I paired them for Paleo Pad Thai and loved the final result. But I typically like ginger in sweets. Would I like it again in a simple paleo zoodle recipe? The answer is a resounding YES!!! And, so, today I bring to you Paleo Ginger Garlic Zoodles.
I was inspired by Fooduzzi’s Easy Ginger Garlic Noodles recipe and wondered, could I possibly paleo-ize this recipe and tailor it for our food allergy needs? AND will it still taste YUMMO? Yes, yes, and yes. This Paleo Ginger Garlic Zoodles recipe offers up a surprisingly natural flavor in spite of being veggie-based rather than pasta-based. And it combines the best in sweet and piquant flavors.
There are a few noticeable differences in this recipe compared to other traditional ginger garlic noodle recipes. One, we are using zucchini, and we are going to garlic it up, per usual. I love me some zucchini, but I usually need additional flavors to go with it. Like, I am all for vegetables and dishing on them, but I’m going to need them doused in dip, if possible. Now, technically, this Paleo Ginger Garlic Zoodles recipe doesn’t come with a dip. However, the flavors we add will act like a dip. So if you are trying to eat well but don’t want to sacrifice flavor, then you’re in the right place.
Two, although we are NOT adding a dip, we ARE going to create a sauce-like mix-in for our zoodles. Since our family’s food allergies don’t allow for soy, tamari, tahini, or sesame, I use coconut aminos found, if you can believe it, at a local vitamin shop. Coconut aminos are available online, too, if your local stores don’t carry the product. And if you are new to coconut aminos, I’m excited for you to give them a try!!! They aren’t exactly like soy sauce, but they are a very close substitute, and I LOVE the flavor.
Lastly, I add cauliflower and coarse black pepper to the mix but leave out the red pepper flakes. Again, these changes are based purely on our dietary needs and preferences. If there are other vegetables you like, include them here! Paleo Ginger Garlic Zoodles are fairly easy to customize.
Now, before we go any further, may we just take a moment to give thanks for the flavor that is FRESH GINGER? OMIGOD, where has this spice been all my life? I typically use ground ginger from a container because it’s easier. Also, I worried I would need a Ph.D. in fresh ginger prep in order to make it work for me. But, I was wrong, so wrong. Fresh ginger is easy to grate (I used an old cheese grater and scooped it with a spoon). If you want to know more about how to grate fresh ginger, then check out The Kitchn’s article, The Easiest Way to Grate Ginger. It’s a super-helpful guide for newbies.
Fresh ginger is so delicious, I’m literally pondering how many new recipes I can create just so I can add fit to the mix. I’m also wondering which old recipes I can re-FRESH (#SeeWhatIDidThere?) with ginger straight from the flowering plant itself, or some such thing.
As for the final result? Well, we never quite got around to sharing with the girls, so I can’t quite tell you what they thought. But I can tell you K-Hubs and I have been dining on Paleo Ginger Garlic Zoodles ourselves. And while I typically enjoy my zoodles the most right after they are prepared, these zoodles are surprisingly good leftovers.
The key is to drain as much of the liquid from the zoodles as possible before sautéing them. My favorite way (although not very eco-friendly), is to pat them dry with paper towels or thick napkins. Alternatively, you can put them in a colander, sprinkle a little salt on them, and let the water drain out.
Spiriteds, grab your zoodles and your ginger and your garlic. Ooh, and call off the search. We know what we’re having for dinner tonight.
- 4 zucchinis, spiralized with excess water drained
- ¼ cup coconut oil
- ½ teaspoon sea salt
- 1 rounded tablespoon fresh grated ginger
- 5 cloves garlic, pressed
- 2 cups small broccoli florets
- 1 cup small cauliflower florets
- 3 tablespoons coconut aminos
- 1 tablespoon maple syrup or honey (agave nectar for a vegan variation)
- ¼ cup green onions, sliced
- Coarse black pepper to taste
- In a large skillet, combine veggie noodles, coconut oil, sea salt, ginger, and garlic. Sauté covered for about 5-10 minutes or until noodles are cooked but not mushy. Separate with a fork and stir or fold periodically so sea salt, ginger, and garlic are evenly blended.
- Add broccoli, cauliflower, coconut aminos, and sweetener of choice. Sauté covered for another 2-5 minutes or until vegetables are softened but still crunchy. Sauté longer for softer broccoli and cauliflower.
- Remove from heat. Let sit for a few minutes to let sauce thicken. Top with green onion and black pepper.