Ingredients (Serves 2)

• 1/2 zucchini, spiralized and cut to 15cm lengths (100g)
• 360g konjac noodles, rinsed and drained
• 6 cherry tomatoes, quartered (54g)
• 50g salad chicken, shredded
• 
  Kewpie Carrot Dressing, to taste

Instructions

1. Trim and spiralize the zucchini using a veggie noodle cutter, then cut into lengths of about 15cm.
2. Rinse the konjac noodles thoroughly under running water and drain well.
3. Quarter the cherry tomatoes. Shred the salad chicken into bite-sized pieces.
4. Place the zucchini noodles and konjac noodles on a serving plate. Top with tomatoes and chicken. Drizzle with Kewpie Carrot Dressing before serving.

Preparation Tips

• Depending on your veggie noodle cutter, you may need more zucchini than listed. Refer to your cutter’s guide for exact quantities.
• If no cutter is available, use a knife and peeler to slice vegetables into noodle-like ribbons.