Filter
Reset
Sort ByRelevance
JB Baby
Carrot-courgette noodles with peanut dressing
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
Spoon some of the peanut dressing on it, add an egg and sprinkle with the rest of the coriander.
-
30 minMain dishraw beetroot, rapeseed oil fry and roast, pumpkin fruit with peel, organic quinoa, onion, dried oregano, freshly squeezed orange juice, young leaf lettuce, arugula, Greek feta, pumpkin seeds, water, pepper and salt,lukewarm quinoa salad with beetroot and pumpkin -
20 minMain dishSpaghetti, conference pears, chicory, mayonnaise, olive oil, baking bacon, cooking cream, broken rosemary,pasta with bacon and chicory-peersalad -
30 minMain dishbasmati rice, eggplant, traditional olive oil, sweet potato, Tasty vine tomato, vadouvan spice mix, tap water, Red pepper, fresh haddock fillet, fresh coriander,sweet potato curry with white fish -
20 minMain dishchicken bouillon, winter carrot, chicken fillets, garden peas, lentils, creme fraiche, mustard,stewed chicken in broth
Nutrition
320Calories
Fat29% DV19g
Protein32% DV16g
Carbs6% DV18g
Loved it