Soya noodles with vegetables

Serves four

• Soya noodles 320 g
• 2 eggs
• 1 courgette
• 1 spring onion
• 1 carrot
• Boiled peas 80 g
• Vegetable broth
• Fresh coriander
• Salt to taste
• Pepper to taste

Nutritional information
Per serving: 331 Kcal

Environmental Impact

Per serving: 
161 grams CO₂ equivalence - carbon footprint
266 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

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.

The Chef’s Advice

The ideal pan for making this dish is a wok, which has a concave surface that retains heat for a long time.

Nutritional Advice

Although made from pulse flour (soy) and with a slightly higher protein content, this type of noodles can be compared to durum wheat pasta in terms of calories. 

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains. 

Soya noodles complete the recommended protein intake of the meal with the addition of a minimal amount of egg and peas. In this way, the dish, which is almost exclusively plant-based, is nutritionally balanced and highly environmentally sustainable, without sacrificing taste.