Somen Noodles with Courgettes recipe
information
A colourful dish with lots of flavour. Pumpkin or patty pan squashes can be used as an alternative to courgettes.
ingredients
2 yellow courgettes
2 green courgettes
60 ml (4 tbsp) pine nuts
60 ml (4 tbsp) extra virgin olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
30 ml (2 tbsp) capers, rinsed
4 sun-dried tomatoes in oil, drained and cut into strips
300 g (11 oz) somen noodles
60 ml (4 tbsp) chopped mixed herbs (such as chives, thyme and tarragon)
grated rind of 1 lemon
50 g (2 oz) Parmesan cheese, finely grated
salt and freshly ground black pepper
2 green courgettes
60 ml (4 tbsp) pine nuts
60 ml (4 tbsp) extra virgin olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
30 ml (2 tbsp) capers, rinsed
4 sun-dried tomatoes in oil, drained and cut into strips
300 g (11 oz) somen noodles
60 ml (4 tbsp) chopped mixed herbs (such as chives, thyme and tarragon)
grated rind of 1 lemon
50 g (2 oz) Parmesan cheese, finely grated
salt and freshly ground black pepper
method
1. Slice the courgettes diagonally into rounds the same thickness as the noodles. Cut the courgette slices into matchsticks. Toast the pine nuts in an ungreased frying pan over a medium heat until golden in colour.
2. Heat half the oil in a large frying pan. Add the shallots and garlic and fry until fragrant. Push the shallot mixture to one side of the pan, add the remaining oil and, when hot, stir-fry the courgettes until soft.
3. Stir thoroughly to incorporate the shallot mixture and add the capers, sun-dried tomatoes and pine nuts. Remove the pan from the heat.
4. Cook the noodles in a large saucepan of boiling, salted water until just tender, following the directions on the packet. Drain well and toss into the courgette mixture, adding the herbs, lemon rind and Parmesan, with salt and pepper to taste. Serve at once.
2. Heat half the oil in a large frying pan. Add the shallots and garlic and fry until fragrant. Push the shallot mixture to one side of the pan, add the remaining oil and, when hot, stir-fry the courgettes until soft.
3. Stir thoroughly to incorporate the shallot mixture and add the capers, sun-dried tomatoes and pine nuts. Remove the pan from the heat.
4. Cook the noodles in a large saucepan of boiling, salted water until just tender, following the directions on the packet. Drain well and toss into the courgette mixture, adding the herbs, lemon rind and Parmesan, with salt and pepper to taste. Serve at once.
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more information
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