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Noodle salad with asparagus broccoli, omelet and spicy soy dressing
Salad of noodles, egg, asparagus broccoli, coriander and a soy dressing with seeds.
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Ingredients
Directions
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Cook the noodles according to the instructions on the package. Drain and rinse under cold running water.
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In the meantime, finely chop the coriander. Cut the cucumber into slices.
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Beat the eggs with half of the coriander, pepper and possibly salt.
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Heat the peanut oil in a skillet and add the egg mixture. Stir through, put the lid on the pan and cook on low heat for 5 min.
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Meanwhile, cook the asparagus broccoli in 3 minutes until al dente. Drain and rinse under cold running water.
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Beat a dressing of the soy sauce, olive oil and rice vinegar.
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Mix the rest of the coriander, the asparagus broccoli, cucumber and dressing through the noodles.
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Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
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Cut the omelette into strips and gently spoon the avocado through the noodle salad.
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Nutrition
450Calories
Sodium30% DV710mg
Fat35% DV23g
Protein38% DV19g
Carbs13% DV39g
Fiber20% DV5g
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