Whole wheat oatnoodles with eggs and lettuces

Ingredients

• 300 g Wholegrain flour
• 100 g Oat flour
• 350 ml Baby water
• 10 g Baking powder
• 2 g Salt
• 3 pcs Egg
• 1/2 tsp Oilve oil
• 1 head Lettuce
• 2 tbsp Apple cider vinegar
• 1 tbsp Cane sugar
• 1 g Black pepper, ground

Method

1. For the noodles, mix the flours, water, baking powder and salt.
2. In a large saucepan, bring water to the boil and then, using a noodle scraper, scrape the noodle mixture into the boiling water.
3. Once the noodles have risen to the surface, cook for a further 1-2 minutes, then drain and place in a bowl.
4. Heat the oil in a large frying pan over a medium heat and toss the noodles into it.
5. Beat the eggs with a little salt and add to the noodles in the pan.
6. Mix the eggs with the noodles and fry in quick movements.
7. Wash the lettuce, then cut it into leaves.
8. For the salad juice, mix 1 dl of water with the apple cider vinegar and salt, then dissolve the sugar in it and pour over the salad leaves.
9. Serve the egg noodles with the salad and sprinkle with a little freshly ground pepper.