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Noodle soup with zucchini ribbons
The noodles for the soup you make from ... zucchini! As a result, this Asian dish is superlight.
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Ingredients
Directions
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Peel the ginger and cut into thin slices.
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Put the ginger with the water, the bouillon tablets, fish sauce, sugar and star anise in a soup pot and bring to a boil. Leave on low heat for 8 minutes.
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In the meantime, boil the eggs for 6 minutes. Scare under cold running water and peel them. Grate with the mandolin noodles from the zucchini.
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Add the stir-fry mix and snow peas to the stock and cook for 5 minutes on medium heat.
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Add the courgette noodles the last minute of the cooking time. Season with pepper and salt.
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Meanwhile cut the chicken fillet into thin strips. Halve the eggs.
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Spoon the soup into 4 large bowls. Put 2 egg halves in each bowl and garnish with the strips of chicken breast. Yummy! .
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Nutrition
195Calories
Sodium0% DV1.820mg
Fat9% DV6g
Protein34% DV17g
Carbs5% DV16g
Fiber20% DV5g
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