Skinny Pasta® Noodles with Vegetables and Eggs (1-2 servings)
1 pack of Skinny Pasta® Noodles
1 tablespoon olive oil
1 onion sliced into thin strips
2 minced garlic cloves
Handful of bean sprouts
1 carrot sliced into thin strips
1 zucchini sliced into thin strips
1 red bell pepper sliced into thin strips
1/4 white cabbage, sliced thinly
1 celery root sliced into thin strips
2 tablespoon low sodium soy sauce
Salt and pepper to taste
1 handful of roasted chopped peanuts (optional)
100 gr. diced tofu or diced chicken breast (optional)
Rinse the Skinny Pasta under warm water and drain.
Heat up the olive oil in a wok. Add the onion and saute lightly. Add the garlic and celery root and continue to saute. Add the tofu or chicken breast (optional).
Add the carrot, zucchini, bell peppers and sprouts and continue to saute. Add the cabbage, season with salt and pepper. Add the eggs to the vegetables and mix. Add the Skinny Pasta, the soy sauce and continue to saute for another 5 minutes.
Sprinkle a handful of the chopped peanuts and serve.