Name: Zucchini noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cloves garlic, crushed; ¼ cup (60ml) kecap manis; 2 teaspoons sesame oil; 1 tablespoon finely grated fresh ginger; 10 cm stalk fresh lemongrass, white part only, chopped finely; ⅓ cup (80ml) lime juice; ¾ cup (105g) dry-roasted peanuts, chopped coarsely; 750 grams zucchini; 1 bunch green kale (395g), trimmed (see tips), leaves torn into small pieces; 1 tablespoon peanut oil; ½ cup fresh mint leaves; 1 tablespoon white sesame seeds, toasted

These easy zucchini noodles are a healthy alternative to carb-filled noodles. Packed with fresh flavours of lemongrass, mint and kecap manis.

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Ingredients

2 cloves garlic, crushed

¼ cup (60ml) kecap manis

2 teaspoons sesame oil

1 tablespoon finely grated fresh ginger

10 cm stalk fresh lemongrass, white part only, chopped finely

⅓ cup (80ml) lime juice

¾ cup (105g) dry-roasted peanuts, chopped coarsely

750 grams zucchini

1 bunch green kale (395g), trimmed (see tips), leaves torn into small pieces

1 tablespoon peanut oil

½ cup fresh mint leaves

1 tablespoon white sesame seeds, toasted

Method

1.Place garlic, kecap manis, sesame oil, ginger, lemon grass, juice and half the peanuts in the bowl of a small food processor; process until well combined.

2.Using a vegetable spiralizer, cut zucchini into thick noodles.

3.Combine kale and peanut oil in a large bowl. Using your hands, massage the oil into the kale to soften. Add zucchini, half the mint and half the dressing to kale; toss gently to combine.

4.Divide salad among plates; drizzle with remaining dressing. Serve with remaining peanuts and mint. Top with sesame seeds.

Cut out the tough centre vein from each kale leaf and discard it. A spiralizer is a kitchen gadget that cuts vegetables to resemble noodles. If you don’t have one, you can coarsely grate the vegetables or use a mandoline or V-slicer. Recipe is best made close to serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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