Thai zucchini noodles with omelette roll

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Vegetarian and low-carb noodles of zucchini in a Thai marinade with a fried egg in the form of an omlette




 Make strings of the zucchini using the spirelli or buy a container of ready-made zucchini spaghetti (available at the larger supermarkets). Chop the onion finely and fry it in a (wok) pan in a dash of sesame oil. Finely chop the red pepper and remove the seeds. Set aside a little for the garnish and fry the rest with the onion. Add the carrots sliced. Add the ginger syrup, soy sauce and oyster sauce to the pan. Then add the shiitake slices and let it fry for a few minutes. Beat the eggs in a bowl with a little salt and pepper.

 Heat a little oil or butter in a frying pan and pour the egg mixture into it. Let it solidify and then turn it over. Also fry the other side of the omelet until light brown. Add the courgetti to the wok and fry for 2 to 3 minutes. Finally stir in the cashew nuts. Serve the zucchini noodles with the rolled omelette. Garnish with some spring onion rings, red pepper and some sesame seeds.

Source: Leukerecepten by leukerecepten-nl.
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