Vegetable & Egg Noodle Ribbons |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Serve this elegant, colorful noodle dish with a tossed green salad as a light lunch or as a side with roasted poultry. This variation is from The Big Bean Cookbook . I do not make this dish with the mushrooms, but have shown them here. Ingredients:
1 large carrot, washed & peeled |
2 courgettes, washed (zucchini) |
4 tablespoons butter |
1 tablespoon olive oil |
6 fresh shiitake mushrooms, finely sliced (optional) |
1/2 cup frozen english peas, thawed |
12 ounces thick egg noodles |
2 teaspoons chopped mixed fresh herbs (such as marjoram, chives and basil ) or 1/2 teaspoon dried italian seasoning mix or 1/2 teaspoon herbs, of your choice |
kosher sea salt |
black pepper |
1 ounce parmesan cheese, to garnish (optional) |
Directions:
1. Using a vegetable peeler, carefully slice thin strips from the carrot and from the courgettes (do not include the seeded portion of the courgettes).
2. Heat the butter with the olive oil in a frying pan. Stir in the carrots and mushrooms; fry for about 2 minutes.
3. Add the courgettes and peas and stir-fry until the courgettes are cooked. Season with salt and pepper.
4. Meanwhile, cook the noodles in a large pan of boiling water. Drain and put them into a large serving bowl. Add the vegetable mixture to the noodles and toss to mix.
5. Sprinkle the mixed herbs over the noodles and vegetables and check seasoning; adjust as necessary.
6. If using Parmesan, grate it over the top immediately before serving.
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