Margherita noodles

Name: Margherita noodles
Yield: 4
Ingredients: 200 g Ramen noodles (Main); 1 drizzle Olive oil; 1 punnet Cherry tomatoes, mixed colours, or use 2-3 heirloom tomatoes (Main); 1 clove Crushed garlic, use 2 cloves if wished; ½ tsp Flaky sea salt; ½ tsp Sugar; 2 Tbsp Apple cider vinegar, and a pour of olive oil; 1 Courgette, thinly sliced; 2 Baby cucumber, thinly sliced (Main); 1 pottle Fresh mozzarella, torn, or use goat's cheese (Main); 1 Tbsp Capers, chopped; 1 small handful Basil, torn (Main)

for 4 people

Tam West

Warren Elwin

Food writer

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This ramen noodle dish with Mediterranean flavours is served cold so makes a great option for a hot day or to transport for a shared meal.

Ingredients

200 g	Ramen noodles (Main)
1 drizzle	Olive oil
1 punnet	Cherry tomatoes, mixed colours, or use 2-3 heirloom tomatoes (Main)
1 clove	Crushed garlic, use 2 cloves if wished
½ tsp	Flaky sea salt
½ tsp	Sugar
2 Tbsp	Apple cider vinegar, and a pour of olive oil
1	Courgette, thinly sliced
2	Baby cucumber, thinly sliced (Main)
1 pottle	Fresh mozzarella, torn, or use goat's cheese (Main)
1 Tbsp	Capers, chopped
1 small handful	Basil, torn (Main)

Directions

Add ramen noodles to boiling water and cook until al dente. Refresh and drain, toss with a good pour of olive oil, and chill.
Cut cherry tomatoes in half (or 2-3 heirlooms into dice). Add to a bowl with 1-2 cloves of crushed garlic, ½ tsp each of sea salt flakes and sugar, apple cider vinegar and a pour of olive oil. Leave to macerate for 15 minutes.
Toss courgette and cucumber through noodles along with tomatoes, torn pieces of mozzarella or goat's cheese, capers and torn basil. Season.