Noodles with vegetables and egg

Name: Noodles with vegetables and egg
Total time: 20 min
Yield: 1 serving
Ingredients: 150 g Zucchini; 10 ml Olive oil; 80 g Mushrooms; 50 g Eggs; 80 g Pods; 20 ml Soy sauce; 26 g Cashews; 4 g Sesame seeds

20 min1 servings

Your daily targets

Per serving

Energy

411 kcal

Carbs

17 g

Fat

30 g

Protein

19 g

Ingredients

Zucchini
150 g
Olive oil
10 ml
Mushrooms
80 g
Eggs
50 g
Pods
80 g
Soy sauce
20 ml
Cashews
26 g
Sesame seeds
4 g

Instructions

1
Cut the zucchini into thin strips with a vegetable peeler. Ribeye can be used to make zucchini noodles. Set aside. Heat the olive oil in a pan and cook the sliced mushrooms on medium heat for 3-4 minutes. In a bowl, beat the eggs with the clove of garlic. Pour the eggs over the mushrooms in the pan and add the green beans. Stir and cook until the omelette is ready. Add soy sauce, zucchini noodles and cashews to the pan. Continue to cook for 2 - 3 minutes, stirring occasionally. Sprinkle with sesame seeds before serving.