Goat’s cheese and soft-boiled egg noodle salad

Goat’s cheese and soft-boiled egg noodle salad

Half a dozen eggs can be a midweek lifesaver – they’re quick, healthy and so versatile. Combined with noodles, green vegetables and crunchy seeds they make an easy, filling dinner.

Goat’s cheese and soft-boiled egg noodle salad

Check out this prawn noodle salad too, drizzled in a coriander and peanut dressing, for another speedy meal.

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Half a dozen eggs can be a midweek lifesaver – they’re quick, healthy and so versatile. Combined with noodles, green vegetables and crunchy seeds they make an easy, filling dinner.

Check out this prawn noodle salad too, drizzled in a coriander and peanut dressing, for another speedy meal.

Nutrition: per serving

Calories
873kcals
Fat
57.1g fat (15.3g saturated)
Protein
30.6g protein
Carbohydrates
53.1g (9.3g sugars)
Fibre
12.2g
Salt
2.6g

Ingredients

  • A glug of olive oil
  • 1 head broccoli florets
  • 160g sugar snap peas
  • 2 tbsp soy sauce
  • 100g mixed seeds
  • 1 tbsp soy sauce
  • 1 tbsp clear honey
  • 6 medium free-range eggs
  • 250g egg noodles (or buckwheat noodles)
  • A squeeze of lemon juice
  • 150g goat’s cheese
  • 2 sliced avocados
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat a large frying pan with a glug of olive oil, then add the broccoli and 50ml water and fry on a medium heat for 3-4 minutes. Add the sugar snap peas and 1 tbsp of soy sauce. Fry for 2-3 minutes until tender but still crunchy. Set the veg aside in a large salad bowl. Add a little more olive oil to the pan, then toast the seeds for 1-2 minutes until starting to colour. Add 1 tbsp soy sauce and honey. Cook for 1 minute or until the seeds are sticky. Tip into a bowl and leave to cool.
  2. Bring a large pan of water to the boil, then add the eggs. Boil for 6 minutes, then remove them (keep the water boiling) and run under cold water until cold. Add the noodles  to the boiling water and cook for 5 minutes or until tender. Drain and rinse under cold water for 3-4 minutes until cool.
  3. Toss the noodles with the veg, a squeeze of lemon juice and a glug of olive oil. Crumble over the goat’s cheese and sliced avocados. Peel the eggs, halve and add to the salad. Scatter over the cooled seeds to serve.

Nutrition

Nutrition: per serving
Calories
873kcals
Fat
57.1g fat (15.3g saturated)
Protein
30.6g protein
Carbohydrates
53.1g (9.3g sugars)
Fibre
12.2g
Salt
2.6g

delicious. tips

  1. The spiced mixed seeds are great eaten as snacks. If you don’t need them all, keep them stored in a sealed container for up to 4 days.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Noodle salad recipes

Chicken, cashew and noodle salad

This no-fuss Asian salad of chicken, cashew and noodles is...

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Green noodle and tofu salad with ginger and tamari dressing

Change up your salad game with this Asian-inspired recipe. On...

Save recipe icon Save recipe icon Save recipe

Goat's cheese recipes

Quick, warm goat’s cheese, walnut and pear salad

Goat’s cheese is complimented by pear and walnuts in this...

Save recipe icon Save recipe icon Save recipe

Goat's cheese recipes

Lentil, tomato and goat’s cheese salad

A filling salad recipe made with puy lentils, goat’s cheese...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.