Cook : 00:15
1. Put some water to boil in a pot. Place the egg in-side and boil for 7 minutes exactly. Once cooked, transfer to a bowl full of ice water. Peel and cut in four.
2. Wash the shirataki noodles under some water and boil for 2 minutes. This will get rid of their smell. In the same pot, add the asparagus and boil until tender. Drain the water and let the noodles and asparagus cool down. You can cut the noodles in half to make them shorter as they tend to be super long.
3. Thinly slice the red onion with a cabbage shredder. Cut the asparagus in half. Dice the tomato, slice the cucumber, chop the cilantro, and mince the garlic using a garlic crusher.
4. Combine all of the ingredients in a large bowl and mix. Serve cold!
149 calories 7.53g fat 12.45g carbs 4.3g fiber 5.02g sugar 8.86g protein