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JB Baby
Carrot-courgette noodles with peanut dressing
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Ingredients
Directions
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Cut the carrot and zucchini into long strings with a spiral cutter or peeler. Mix the peanut butter with the garlic, lime juice, half of the coriander, soy sauce and a dash of water to a creamy dressing.
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Boil the eggs for about 6 minutes. In the meantime, heat a frying pan on a high stand and add the sesame oil. Stir fry the carrot, zucchini and spring onions for 2 minutes and spread over bowls.
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Spoon some of the peanut dressing on it, add an egg and sprinkle with the rest of the coriander.
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Nutrition
320Calories
Fat29% DV19g
Protein32% DV16g
Carbs6% DV18g
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