Organic Handmade Vegetable Noodles, Italianized by Tracy Poon-Peverali from Pittolo Private Kitchen

Italianized vege noodles

A refreshing Italianized recipe

Check out Chef Tracy’s Italian take on our organic handmade noodles

Credits: Tracy Poon-Peverali from Pittolo Private Kitchen

Print the recipe! Organic Handmade Vegetable Noodles, Italianized.pdf

Key facts

Serves: 2


  • 4 pc SN Organic Handmade Noodles (any flavours)
  • 200g SN Organic Enoki mushroom, roots removed, or other Lettuce / Radicchio leaves
  • 1 tbsp SN Organic Extra-Virgin Olive Oil
  • ½ tsp SN Himalayan Rock Salt, or to taste
  • 2 tbsp SN Pine-nuts, grind
  • 2 tsp Fresh Thyme or Spring Onion
  • 1 tsp Lemon Zest


  1. Put to boil about 3 cups of water. When the water is boiling, put in the noodles to be boiled for about 5 min.
  2. In the meantime, clean the Enoki mushroom. Put it in a clean bowl. Slice very thinly the Lettuce or Radicchio leaves (if used.) Grate the zests from about one-eighth of a lemon.
  3. When the noodles are ready, pour some of the hot noodles water into the Enoki mushroom and allow soaking for 2 min. Drain the rest of the noodles water. Put the noodle back to the pot, add in salt and olive oil. Mix thoroughly.
  4. Drain the water of the Enoki mushroom and then add to the noodles. Add in ground pine nuts, fresh thyme and lemon zests. Serve immediately.

The ingredients!


Leave a Reply

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.