June 24, 2016


Large carrot - 1
Courgettes - 2
Butter - 50 gms
Olive oil - tbsp
Fresh shiitake mushrooms - 6 (sliced)
Frozen peas - 50 gms (thawed)
Broad egg ribbon noodles - 350 gms
Fresh mixed herbs - 2 tsp
(marjoram, chives and basil)
Salt and ground pepper
Parmesan cheese - 25 gms


  • Using carefully slice thin strips from the carrot and from the courgettes.
  • 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.
  • 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 gently to mix.
  • Sprinkle over the fresh herbs and season to taste.
  • If using parmesan cheese, grate or shave it over the top.
  • Toss lightly and serve.

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0