5 minutes rice noodles with asian veggies and scrambled eggs
Ciao, welcome back to my blog!
Today I am sharing with you a speedy and light recipe that is perfect to detox after the Xmas excess.
I don't know you guys, but I always end up overeating during the holidays, not even on the actual Xmas day but more the following days trying to finish the leftovers, and of course with sweets.
That's why I decided to post this lifesaver recipe that will keep you filled and satisfied without adding too many calories as it is made with rice noodles, scrambled eggs and vegetables such as Pak Choi, which is known to be extremely high in fibres and low in calories.
You could use some leftover roasted vegetables if you have any.
Find another of my recipes with noodles:
Fakeaway Pad Thai rice noodles
Ingredients for 2:
Dry rice noodles
2 paprika red peppers
1 Pak Choi cut in a half
2 carrots
3 leaves of black cabbage
6 Brussel sprouts
A slice of fresh ginger
Low sodium soy sauce
Chilli flakes to serve
Extra virgin olive oil
The procedure takes literally 5 minutes:
Bring to boil some water and add it to a bunch of rice noodles. Let them soak for 5 minutes.
In the meantime clean and peel the vegetables: I chose carrots, black cabbage, red paprika peppers, Pak Choi and Brussel sprouts.
Cut them into small pieces and fry them quickly for a couple of minutes in a non-stick pan set on high heat with a clove of garlic and a piece of ginger.
With the help of a wooden spoon, set the vegetables on the side of the pan making room for the eggs to fry.
Season with some soy sauce and stir well to mix the eggs evenly with the veggies.
Drain the noodles and pass them under some cold running water to stop the cooking completely and add them to the vegetable pan.
Stir well for a minute and then serve with a drizzle of olive oil and a sprinkle of chilli pepper if you like.
Enjoy you speedy Asian inspired meal!
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