Noodle salad with asparagus broccoli, omelet and spicy soy dressing

Name: noodle salad with asparagus broccoli, omelet and spicy soy dressing
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 200 g fine mie; 15 g fresh coriander; 1 cucumber; 6 medium sized egg; 1 el peanut oil; 200 g asparagus broccoli; 4 el Japanese soy sauce; 1 el olive oil garlic / chili pepper; 2 el rice vinegar; 1 ready to eat avocado

Salad of noodles, egg, asparagus broccoli, coriander and a soy dressing with seeds.

Ingredients

Directions

Cook the noodles according to the instructions on the package. Drain and rinse under cold running water.
In the meantime, finely chop the coriander. Cut the cucumber into slices.
Beat the eggs with half of the coriander, pepper and possibly salt.
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.
Meanwhile, cook the asparagus broccoli in 3 minutes until al dente. Drain and rinse under cold running water.
Beat a dressing of the soy sauce, olive oil and rice vinegar.
Mix the rest of the coriander, the asparagus broccoli, cucumber and dressing through the noodles.
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
Cut the omelette into strips and gently spoon the avocado through the noodle salad.