Creamy Egg & Veg Tapioca Noodles (GLP - 1 Friendly)

Step 1: Prepare the noodles 

Rinse the tapioca noodles 2–3 times under cold water. Heat in an open pan for 2–3 minutes or microwave for 1 minute. Drain well and set aside. 

Step 2: Soft scramble the eggs 

Heat half the olive oil in a pan over low–medium heat. Crack in the eggs and stir gently until softly set. Remove from the pan and set aside. 

Step 3: Cook the vegetables 

Add the remaining oil to the same pan. Add garlic and onion. Stir for 30 seconds. Add mushrooms, courgette, and green beans. Cook for 2–3 minutes until just tender. 

Step 4: Bring it together 

Add the cooked noodles to the pan and toss gently with the vegetables. 

Step 5: Finish gently 

Lower the heat. Add the eggs back in, then stir in Greek yoghurt and lemon juice. Season with salt and black pepper. Mix for 1 minute so the eggs stay soft. 

Step 6: Serve 

Serve warm and finish with chives or spring onion tops. 

Serving Tip 

For an extra smooth finish, turn off the heat before adding the yoghurt.  

Estimated Nutrition Value