Vegetable & Egg Noodle Ribbons
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
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 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
- Using a vegetable peeler, carefully slice thin strips from the carrot and from the courgettes (do not include the seeded portion of the courgettes).
- Heat the butter with the olive oil in a frying pan. Stir in the carrots and mushrooms; fry for about 2 minutes.
- Add the courgettes and peas and stir-fry until the courgettes are cooked. Season with salt and pepper.
- 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.
- Sprinkle the mixed herbs over the noodles and vegetables and check seasoning; adjust as necessary.
- If using Parmesan, grate it over the top immediately before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida