Goat’s cheese and soft-boiled egg noodle salad
Half a dozen eggs can be a midweek lifesaver – they’re quick, healthy and so versatile. Combined with noodles, green vegetables and crunchy seeds they make an easy, filling dinner.
Check out this prawn noodle salad too, drizzled in a coriander and peanut dressing, for another speedy meal.
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Ingredients
- A glug of olive oil
- 1 head broccoli florets
- 160g sugar snap peas
- 2 tbsp soy sauce
- 100g mixed seeds
- 1 tbsp soy sauce
- 1 tbsp clear honey
- 6 medium free-range eggs
- 250g egg noodles (or buckwheat noodles)
- A squeeze of lemon juice
- 150g goat’s cheese
- 2 sliced avocados
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Method
- Heat a large frying pan with a glug of olive oil, then add the broccoli and 50ml water and fry on a medium heat for 3-4 minutes. Add the sugar snap peas and 1 tbsp of soy sauce. Fry for 2-3 minutes until tender but still crunchy. Set the veg aside in a large salad bowl. Add a little more olive oil to the pan, then toast the seeds for 1-2 minutes until starting to colour. Add 1 tbsp soy sauce and honey. Cook for 1 minute or until the seeds are sticky. Tip into a bowl and leave to cool.
- Bring a large pan of water to the boil, then add the eggs. Boil for 6 minutes, then remove them (keep the water boiling) and run under cold water until cold. Add the noodles to the boiling water and cook for 5 minutes or until tender. Drain and rinse under cold water for 3-4 minutes until cool.
- Toss the noodles with the veg, a squeeze of lemon juice and a glug of olive oil. Crumble over the goat’s cheese and sliced avocados. Peel the eggs, halve and add to the salad. Scatter over the cooled seeds to serve.
Nutrition
- 873kcals Calories
- 57.1g fat (15.3g saturated) Fat
- 30.6g protein Protein
- 53.1g (9.3g sugars) Carbs
- 12.2g Fibre
- 2.6g Salt
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