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Asian style noodles
Moderate
2:1
Ingredients
Provides 645.4 kcal per 226.6 g
| 30 g | Egg |
| 15 g | Spring onions |
| 50 g | Mushrooms |
| 50 g | High protein tagliatelle, cooked |
| 5 g | Garlic |
| 26.6 g (2 pouches) | MCTfiber (Kanso) |
| To taste | Salt, pepper, chili |
| 15 ml | Soy sauce |
| 25 ml | MCT Oil 77 % (Kanso) |
| 10 ml | Sesame oil |
Preparation
Step 1
Boil the egg for about 7 minutes. In the meantime, weigh, wash and chop the spring onion and mushrooms.
Step 2
Cook the pasta al dente according to package directions. Meanwhile, peel and finely chop garlic. Mix spring onions, mushrooms and garlic with MCTfiber, spices and soy sauce in a larger bowl.
Step 3
Drain the pasta and add to the vegetables in the bowl.
Step 4
Heat the MCT Oil 77 % in a saucepan and pour over the pasta.
Step 5
Peel the egg and cut it in half. Mix everything and finish with sesame oil.
Nutritional values
| Total (1 portion - 226.6 g) |
|---|---|
| Ketogenic Ratio | 2.2:1 |
| Energy (kcal) | 645.4 |
| Fat (g) | 57.6 |
| of which MCT (g) | 37.5 |
| Carbohydrates (g) | 6.1 |
| Protein (g) | 19.6 |