Name: Noodles with vegetables and cream
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 375 gram dried rice stick noodles; 1 tablespoon olive oil; 1 small brown onion (80g), cut into wedges; 2 baby fennel bulbs (260g), trimmed, sliced thinly; 1 clove garlic, crushed; 200 gram mushrooms, sliced thickly; 2 small zucchini (180g), sliced thinly; 300 millilitre cream; 150 gram snow peas, trimmed, sliced thinly; 150 gram sugar snap peas, trimmed, sliced thinly; 1/2 cup shredded fresh basil; 2 tablespoon finely chopped dill leaves; 1/4 cup loosely packed fresh basil leaves

Ingredients

375 gram dried rice stick noodles

1 tablespoon olive oil

1 small brown onion (80g), cut into wedges

2 baby fennel bulbs (260g), trimmed, sliced thinly

1 clove garlic, crushed

200 gram mushrooms, sliced thickly

2 small zucchini (180g), sliced thinly

300 millilitre cream

150 gram snow peas, trimmed, sliced thinly

150 gram sugar snap peas, trimmed, sliced thinly

1/2 cup shredded fresh basil

2 tablespoon finely chopped dill leaves

1/4 cup loosely packed fresh basil leaves

Method

1.Place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain.

2.Meanwhile, heat oil in wok; stir-fry onion, fennel and garlic until vegetables are tender. Remove from wok.

3.Stir-fry mushrooms and zucchini in wok until browned lightly. Return fennel mixture to wok with cream; bring to the boil. Stir-fry until sauce thickens slightly. Add noodles and peas; stir-fry until hot. Remove from heat; stir in herbs.

Women's Weekly Food

Ingredients

Method

Related stories

Green bean salad with lemon & parsley dressing

Classic crunchy coleslaw

Pearl couscous salad with turkey & pomegranate

Mango dream bars