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Vegetable And Egg Noodle Ribbons

Serve this elegant, colourful dish with stir-fried broccoli and some crusty bread as a light lunch or as a starter for six to eight people.

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1 large carrot, peeled
2 courgettes
50g/2oz soya margarine
15ml/1 tablespoon olive oil
6 fresh shiitake mushrooms, finely sliced
50g/2oz frozen peas, thawed
350g/12oz broad egg ribbon noodles
10ml/2 tsp chopped mixed herbs, such as marjoram, chives and basil
Salt and freshly ground black pepper


Serves: 4


Using a vegetable peeler, carefully slice thin strips from the carrot and from the courgettes.

Heat the soya margarine 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.

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 to mix.

Sprinkle over the fresh herbs and season to taste. Serve at once.

NUTRITION NOTES Per portion:- Energy 475kcals/2001kj, Protein 12g, Fat 18.7g, Saturated Fat 7.3g, Carbohydrate 68.8g,
Fibre 3.8g, Sugars 4.2g, Calcium 46mg

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