Breakfast egg wraps
Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. It provides iron, folate and fibre.
Noodle salad with sesame dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
For the dressing
- 1 tbsp sesame oil
- 2 tsp tamari
- 1 lemonjuiced
- 1 red chillideseeded and finely chopped
For the salad
- 1 small onionfinely chopped
- 2 wholemeal noodlenests (about 100g)
- 160g sugar snap peas
- 4 small clementinespeeled and chopped
- 160g shredded carrots
- large handful of corianderchopped
- 50g roasted unsalted cashews
Nutrition: per serving
- kcal526low
- fat19g
- saturates3g
- carbs68g
- sugars22g
- fibre11g
- protein16g
- salt1.16g
Method
step 1
Mix all the dressing ingredients together in a large bowl, then stir in the onion. Meanwhile, cook the noodles in a pan of boiling water for 5 mins, adding the sugar snap peas halfway through the cooking time – the noodles and peas should be just tender. Drain, cool under cold running water and drain again. Snip or cut the noodles into smaller lengths to make them more manageable to eat.
step 2
Tip the noodles and peas into the bowl with the dressing, along with the clementines, carrots, coriander and cashews. Toss to combine, then serve in bowls or pack into rigid airtight containers to take to work.
