Boil the konjac noodles over a medium heat in lightly salted water for about 10 minutes.
Wash the zucchini and cut into a spaghetti shape (Zoodles) with a spiral cutter. Then roast the almonds briefly in a pan without oil.
Peel garlic and chop it into fine cubes. Put the roasted almonds, garlic, parmesan and yoghurt in a jar and puree with a blender.
Season with salt, pepper and lemon juice.
Just before the end of the cooking time, add the Zoodles to the Konjac noodles and cook for 2 minutes.
Drain off and let cool briefly. Put the arugula under the Zoodlesalat.
Arrange and enjoy with the almond yoghurt sauce.