Vegetable & Egg Noodle Ribbons Recipe

Name: Vegetable & Egg Noodle Ribbons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large carrot, washed & peeled; 2 courgettes, washed (zucchini); 4 tablespoons butter; 1 tablespoon olive oil; 6 fresh shiitake mushrooms, finely sliced (optional); ½ cup frozen English peas, thawed; 12 ounces thick egg noodles; 2 teaspoons chopped mixed fresh herbs (such as marjoram, chives and basil ) or ½ teaspoon dried italian seasoning mix or ½ teaspoon herbs, of your choice; kosher sea salt; black pepper; 1 ounce parmesan cheese, to garnish (optional)

Servings: persons

1 large carrot, washed & peeled
2 courgettes, washed (zucchini)
4 tablespoons butter
1 tablespoon olive oil
6 fresh shiitake mushrooms, finely sliced (optional)
½ cup frozen English peas, thawed
12 ounces thick egg noodles
2 teaspoons chopped mixed fresh herbs (such as marjoram, chives and basil ) or ½ teaspoon dried italian seasoning mix or ½ teaspoon herbs, of your choice
kosher sea salt
black pepper
1 ounce parmesan cheese, to garnish (optional)

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.
3
Stir in the carrots and mushrooms; fry for about 2 minutes.
4
Add the courgettes and peas and stir-fry until the courgettes are cooked.
5
Season with salt and pepper.
6
Meanwhile, cook the noodles in a large pan of boiling water.
7
Drain and put them into a large serving bowl.
8
Add the vegetable mixture to the noodles and toss to mix.
9
Sprinkle the mixed herbs over the noodles and vegetables and check seasoning; adjust as necessary.
10
If using Parmesan, grate it over the top immediately before serving.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large carrot, washed & peeled, 2 courgettes, washed (zucchini), 4 tablespoons butter, 1 tablespoon olive oil, and more.

Yes, Vegetable & Egg Noodle Ribbons falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable & Egg Noodle Ribbons

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