I pasta salad, egg cup and pistachios,

Boil water in a large pot. In the meantime, peel carrot with a peeler and continues to peel dropping thin films over a bowl. Cut the scallions into diagonal slices. Cut the zucchini into thin strips and then these into slices. Leave everything at hand.

Cook noodles until al dente are a one minute less than what the package says. Strain them, return them to the pot and pour a little olive oil to prevent sticking.

Heat a large pan (or wok ideally) with a little oil and brown for a few minutes scallion. Jets then add soy sauce. Allowed to warm for a minute, low heat and add the noodles in 2 or 3 batches, incorporating well with mixing between each. Once well mixed all off the fire and transferred to a bowl or large plate to cool.

For while cutting the cheese into cubes. Then peel and pistachios on a table chop its, grouping them with one hand and with a large knife in the other. Also chop some chives.

Make eggs to the cup. While each bowl cook weapon: a base greens, carrots sheets and strips of zucchini. Then noodles ... they are a nice way slowly roll them up first with a fork and go placing them as tangles. Finish with fresh cheese, egg, pistachios, scallion and a few drops of lemon.

Put the bottle of soy on the table.