Chanks Hot Noodle Pan with Fried Onions and Fresh Chestnuts

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 750 g pasta, small ones
  • 1 bowl mushrooms, fresh
  • 2 onion (s), red
  • 2 leeks
  • 1 handful chestnut (s), fresh
  • 1 tablespoon butter
  • breadcrumbs, approx. 1 - 2 tablespoon
  • Vegetable broth, granulated, approx. 1 - 2 tablespoon
  • 300 ml water, hot
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika powder
  • 1 teaspoon garlic powder
  • 1 bunch parsley, fresh (not necessary)
Chanks Hot Noodle Pan with Fried Onions and Fresh Chestnuts
Chanks Hot Noodle Pan with Fried Onions and Fresh Chestnuts

Instructions

  1. Cook the pasta until al dente according to the instructions on the packet. Blanch the chestnuts in boiling water for 5 minutes. Then drain, quench, halve and peel.
  2. In the meantime, sweat the onions in butter until translucent. Add 1 - 2 tablespoons of breadcrumbs, mix everything together and continue to fry until the onions are crispy and brown. Spread out on a plate to cool, not heaped up so the onions stay crispy.
  3. Cut the leek into rings and quarter the mushrooms. Drain the pasta and fry in the still hot pan. Add the leek and mushrooms and fry.
  4. Mix 1 - 2 tablespoons of stock powder, pepper, paprika, garlic (approx. 1 teaspoon each) with hot water (approx. 300 ml) in a glass and pour this over the pasta. Premixing in the glass prevents lumps of spice from forming in the noodles. Season to taste with salt.
  5. Spread the onions on the pasta. Dice the peeled chestnuts and place on the onions. If you have, you can sprinkle freshly chopped parsley on it.

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