Vegetable and egg noodle ribbons

Serve this elegant, colourful dish with a tossed green salad as a light lunch. Use fresh pasta noodles for optimum speed and maximum flavour.

Ingredients

Instructions

1. Using a vegetable peeler, carefully slice thin strips from the carrot and the courgettes.
2. Heat the butter with the olive oil in a large frying pan. Stir in the carrot 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.
3. Meanwhile, cook the noodles in a large pan of boiling water until just tender. Drain the noodles and tip them into a bowl. Add the vegetables and toss gently to mix.
4. Sprinkly over the fresh herbs and season to taste. If using the Parmesan, grate or shave it over the top. Toss lightly and serve.

Nutrition

The Half Hour Cook