Soya noodles are a typical Asiatic ingredient, here cooked in a popular and sustainable dish.
Ingredients for 4 portions
- Soya noodles 320 g
- Eggs 2
- Courgette 1
- Spring onion 1
- Carrot 1
- Boiled peas 80 g
- Vegetable broth
- Fresh coriander
- Salt to taste
- Pepper to taste
Preparation
Wash and cut the vegetables into julienne strips.
First, sauté the spring onion in extra virgin olive oil in a frying pan, then add the vegetables and, finally, the peas. Add salt and pepper.
Beat the eggs and make a small omelette, then cut it into thin strips.
Cook the soya noodles in water or vegetable broth.
When cooked, drain and sauté with the vegetables, then add the omelette strips and chopped coriander.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.