Goat’s cheese and soft-boiled egg noodle salad

Name: Goat’s cheese and soft-boiled egg noodle salad
Cook time: 30 min
Yield: Serves 4
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

Easy
June 2017

Easy
June 2017

Serves 4
Hands-on time 30 min

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.

Vegetarian

Nutrition: per serving

Calories: 873kcals
Fat: 57.1g fat (15.3g saturated)
Protein: 30.6g protein
Carbohydrates: 53.1g (9.3g sugars)
Fibre: 12.2g
Salt: 2.6g

Nutrition: per serving

Calories: 873kcals
Fat: 57.1g fat (15.3g saturated)
Protein: 30.6g protein
Carbohydrates: 53.1g (9.3g sugars)
Fibre: 12.2g
Salt: 2.6g

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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

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

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.

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.