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300g Hakubaku udon noodles
2 medium Zucchini (1cm slices)
3 medium Tomatoes (cut into wedges)
1 large Onion (chopped)
3 cloves Garlic (crushed)
80ml Olive oil
40g Parmesan or vegetarian cheese (finely grated)
50g Pine nuts
Recipe By: Hakubaku
Serves 4 adultsIntroduction
A great little recipe for using what is in the pantry.
STEP ONE:UDON NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Set aside, keeping warm.
Heat the oil in a saucepan and gently fry the onions until soft (you may add the garlic at this stage if desired or add it with the pine nuts later, depending on your personal tastes).
Add the zucchini and tomatoes, cook until soft, gently stirring.
Add the noodles and gently toss, to combine.
Add pine nuts (and garlic, if required) and gently toss.
Divide mixture amoung 4 serving bowls or plates.
Sprinkle with grated cheese.