This fresh, easily digestible and gluten-free recipe is always delicious! Even on less warm days, you let the sun shine in with this.

Preparation method:

1. Soak the noodles in cold water for 15 minutes. Then drain and cook in boiling water with a pinch of salt for 5 minutes.

2. Meanwhile, heat the sauce in a saucepan. Rinse the noodles with cold water, return to the pan and immediately add half of the sauce to prevent them from sticking together.

3. Wash and cut all vegetables in the meantime. Cut the cucumber and zucchini in half and then into wedges. Wok all this in a maximum of 10 minutes in the coconut oil with the freshly pressed garlic and a lot of pepper.

4. In the meantime, you can also slowly fry the eggs in a little coconut oil on a low fire. Toast the sesame seeds in a dry frying pan until golden brown. 

5. Extinguish your wok mix with a little freshly squeezed lemon juice and then the other half of the sauce. 

6. Divide the noodles over the plates and scoop the well-heated vegetables, the egg in strips and the sesame seeds over it or serve it from a bowl that you can decorate as you wish, for a festive moment at the table ! 

Tip: try a combination of white, brown and black Yakso noodles for a colorful meal!