Vegetable and Egg Noodle Ribbons recipe
ingredients
1 large carrot, peeled
2 courgettes
50 g (2 oz) butter
15 ml (1 tbsp) olive oil
6 fresh shiitake mushrooms, finely sliced
50 g (2 oz) frozen peas, thawed
350 g (12 oz) broad egg ribbon noodles
10 ml (2 tsp) chopped mixed herbs (such as marjoram, chives and basil)
salt and freshly ground black pepper
25 g (1 oz) Parmesan cheese, to serve (optional)
2 courgettes
50 g (2 oz) butter
15 ml (1 tbsp) olive oil
6 fresh shiitake mushrooms, finely sliced
50 g (2 oz) frozen peas, thawed
350 g (12 oz) broad egg ribbon noodles
10 ml (2 tsp) chopped mixed herbs (such as marjoram, chives and basil)
salt and freshly ground black pepper
25 g (1 oz) Parmesan cheese, to serve (optional)
method
1. Using a vegetable peeler, carefully slice thin strips from the carrot and from the courgettes.
2. Heat the butter with the olive oil in a large frying pan. Stir in the carrots and shiitake mushrooms; fry for 2 minutes. Add the courgettes and peas and stir-fry until the courgettes are cooked, but still crisp. Season with salt and pepper.
3. Meanwhile, cook the noodles in a large saucepan of boiling water until just tender. Drain the noodles well and tip them into a bowl. Add the vegetables and toss to mix.
4. Sprinkle over the fresh herbs I and season to taste. If using the Parmesan cheese, grate or shave it over the top. Toss lightly and serve.
2. Heat the butter with the olive oil in a large frying pan. Stir in the carrots and shiitake mushrooms; fry for 2 minutes. Add the courgettes and peas and stir-fry until the courgettes are cooked, but still crisp. Season with salt and pepper.
3. Meanwhile, cook the noodles in a large saucepan of boiling water until just tender. Drain the noodles well and tip them into a bowl. Add the vegetables and toss to mix.
4. Sprinkle over the fresh herbs I and season to taste. If using the Parmesan cheese, grate or shave it over the top. Toss lightly and serve.
serving amount
serves 4
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