How to cook zucchini noodles recipe

serves 2

It’s unusual to serve Asian noodles with an Italian-style sauce but it works

surprisingly well and is much quicker than having to cook a pot of pasta.

If you’re not in the mood for carbs I highly recommend cooking the

zucchini like this and tossing through some basil or fresh mint to serve

as a side dish.

200g (6oz) fresh hokkien or singapore noodles

4 zucchini finely sliced into coins

2 egg yolks

2 handfuls grated parmesan cheese + extra to serve

4 sprigs basil, leaves picked & torn

Boil the kettle and get a large frying pan on a high heat. Place the

noodles in a heatproof bowl and cover with boiling water.

Heat 1-2 tablespoons everyday olive oil in a large frying pan over a

very high heat. Add zucchini and reduce heat to medium high. Cook

stirring occasionally.

When the zucchini is lovely and tender, drain the noodles and return

to the heatproof bowl.

Stir through egg yolk, cheese, zucchini and basil and season.

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enjoy

4Cooking2