Goat’s cheese and soft-boiled egg noodle salad

Method

1. 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.
2. 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.
3. 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.
4. Recipe continues after advertising adslot-recipe-4