Chinese Noodles and lychees


225 g/8 oz/1/2 thin Chinese egg noodles 50 ml/1/2 1 oz/1/2 tbsp sunflower oil
2 shallots, chopped
1 red (bell) pepper, seeded and diced
2 courgettes (zucchini), sliced 227 g/8 oz/1 small can lychees,
drained and halved 50 g/2 oz/1/2 cucumber, diced 50 g/2 oz/1/2 cup blanched almonds, toasted
120 ml/1/2 1 oz/1/2 cup plain yoghurt Salt and freshly ground black pepper
Cook the noodles according to the packet directions, then drain well. For the sauce, heat the oil in a frying pan (skillet) and stir-fry the shallots and red pepper for 3 minutes. Add the courgettes, lychees, cucumber and almonds and cook for a further «2 minutes. Stir in the yoghurt, heat until warmed through and season to taste with salt and pepper. Divide the noodles between four heated serving plates and pour over the sauce. Serve at once.
Bean Sprouts and Fennel with Egg Noodles
25 g/1 oz/1/2 tbsp butter or margarine 450 g/1 lb courgettes (zucchini), sliced
1 onion, chopped Pinch of dried tarragon 225 g/8 oz/1/2 tagliatelle Salt
300 ml/1/2 pt/l 1/2 cups Bechamel Sauce (311)
Salt and freshly ground black pepper

Melt the butter or margarine and fry (saute) the courgettes, onions and tarragon gently until soft, Meanwhile, cook the tagliatelle according to the packet directions. Drain and turn into a serving dish. Spoon the vegetables over the pasta. Season the white sauce with salt and pepper and pour over the dish. Glaze under a hot grill (broiler).

Chinese Noodles and lychees

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