VEGETABLE AND EGG NOODLE RIBBONS

Ingredients:
Large carrot- 1 (peeled)
courgettes- 2
Butter - 50 gms
Olive oil - 1 tbsp
Fresh shiitake mushrooms - 6 (finely sliced)
Frozen peas - 50 gms (thawed)
Broad egg ribbon noodles - 350 gms
Fresh mixed herbs - 2 tsp
(marjoram, chives and basil)
Salt and ground pepper
Parmesan cheese - 25 gms (optional)

Method:

• Using a vegetable peeler,carefully slice thin strips from the carrot and from the courgettes.
• Heat the butter with the olive oil in a large frying pan.Stir in the carrots and 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 gently to mix.
• Sprinkle over the fresh herbs and season to taste.
• If using Parmesan cheese,grate or shave it over the top.
• toss lightly and serve.