Separate 16 leaves from the frisée lettuce and wash. Cover two plates with it. Wash the tomatoes, remove the stems, peel, quarter and core and cut the quarters in half lengthways. Cap both ends of the onions, peel and cut across into thin slices. Wash the blue grapes and use 16 of them for garnishing.
In the meantime, wash the cabbage leaves, tear off the midrib and cut the leaves crosswise into strips approx. 5 mm wide. If they are not bitter, cut the middle ribs in half crosswise and cut lengthways into thin strips. Wash the carrot, cap at both ends, peel and slice diagonally into julienne strips. Wash the zucchino, cut both ends and slice crosswise into julienne strips.
For the scrambled eggs, wash and clean the vegetables and cut into 1mm cubes. Beat the eggs and whisk together with a pinch of the bouillon and lemon juice, then mix in the chopped vegetables and pepper flakes. Fry the scrambled eggs in a pan with the olive oil. Cut larger pieces into small pieces.
Heat the olive oil for the pasta in a deep pan or wok, add the julienne vegetables and stir-fry briefly, add the noodles and stir-fry for 2 minutes, then mix in the scrambled eggs. Deglaze with a good half of the dressing and remove from the heat. Let the pasta mixture cool down a little and then distribute it on the serving plates.
Place the onion slices in the tomato pieces and place around the pasta. Garnish, drizzle with the rest of the dressing, serve warm and enjoy as a starter.