Vegetable and Egg Noodle Ribbons

Serves 4

1 Large Carrot (Peeled)
2 Courgettes (Zucchini)
¼ Cup Butter
1 Tbsp Olive Oil
6 Fresh Mushrooms (Finely Sliced)
½ Cup Frozen Peas
12oz Fresh Egg Noodles
2 Tsp Chopped Fresh Mixed Herbs (Chives, Basil, Marjoram)
Salt & Pepper
1oz Parmesan Cheese (optional)

1. Using a vegetable peeler, carefully slice strips from the carrot and from the courgettes.
   
   
   
2. Heat the butter and the olive oil in a large frying pan.
   
   
   
3. Stir in the carrots and mushrooms and fry for 2 minutes.
   
   
   
4. Add the courgettes and peas and stir-fry until the courgettes are cooked but still crisp.
   
   
   
5. Season with salt and pepper.
   
   
   
6. In a separate pan cook the noodles in a large saucepan of boiling water until just tender.
   
   
   
7. Drain the noodles well and tip them into a bowl.
   
   
   
8. Add the vegetables to the noodles and toss gently to mix.
   
   
   
9. Sprinkle over the fresh herbs and season to taste.
   
   
   
10. Grate over the parmesan cheese toss lightly and serve.