Zucchini noodles

A fresh and healthy meal idea.

  • 30 mins cooking
  • Serves 4
  • Print
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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  • 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


  • 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.

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