Noodle-pepper salad with egg

Name: Noodle-pepper salad with egg
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Noodles; 7-10 Tbsp Salt; 4 Eggs (size M); 2 (200 g each) red and yellow peppers; 1/2 bunch Parsley; 300 g probiotic yoghurt (natural; 3.5 % fat); 2 tablespoons (16 g each) Paprika pulp (e.g. Aiwar); 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp coarsely ground white pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g Noodles
7-10 Tbsp Salt
4 Eggs (size M)
2 (200 g each) red and yellow peppers
1/2 bunch Parsley
300 g probiotic yoghurt (natural; 3.5 % fat)
2 tablespoons (16 g each) Paprika pulp (e.g. Aiwar)
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp coarsely ground white pepper

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. Boil eggs in boiling water for about 9 minutes. In the meantime clean, wash and cut the peppers into pieces. Wash parsley, dab dry and pluck leaves from the stalks.
2
Mix yoghurt and paprika paste. Season with salt, pepper and 1 pinch of sugar. Drain noodles and eggs and quench. Peel the eggs and cut them into cubes. Mix the noodles, peppers, parsley and eggs with the yoghurt sauce.
3
Arrange on plates and sprinkle with crushed pepper.