Noodle-pepper salad with egg (diabetics)

Name: Noodle-pepper salad with egg (diabetics)
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 40 g Noodles; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 1/2 (à 100 g) small cleaned yellow and red peppers; 2 stem(s) Parsley; 75 g Whole milk yoghurt; 1 TEASPOON Aiwar (spicy-hot spice paste); 7-10 Tbsp coarsely ground white pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

40 g Noodles
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
1/2 (à 100 g) small cleaned yellow and red peppers
2 stem(s) Parsley
75 g Whole milk yoghurt
1 TEASPOON Aiwar (spicy-hot spice paste)
7-10 Tbsp coarsely ground white pepper

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. Boil egg in boiling water for about 10 minutes until hard. Wash and chop the peppers. Wash parsley, dab dry and pluck leaves from the stalks. Mix yoghurt and paprika paste.
2
Season with salt and pepper. Drain noodles and egg, quench. Peel and chop the egg. Mix noodles, paprika, parsley and egg with the yoghurt sauce. Arrange on a plate and sprinkle with crushed pepper