September 13, 2017


Large carrot- 1 (peeled)
courgettes- 2
Butter - 50 gms
Olive oil - 1 tbsp
Fresh shiitake mushrooms - 6 (finely 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 (optional)


  • Using a vegetable peeler,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 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.

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