Summary

Ingredients

• 1 kg potato noodles
• 200 g cherry tomato (s), fresh
• 100 g spinach, fresh
• 200 g mushrooms, fresh
• 1 onion (s)
• 2 cloves garlic
• 4 strips lemon (lemon peel), organic
• salt
• Pepper, freshly ground
• 200 g sour cream
• Olive oil for frying

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Instructions

1. For the lemon pepper, peel off about four strips of lemon peel with a peeler and remove the white remains of the peel. Then let it dry for 24 hours if necessary.
2. Cut the peel into very small pieces, approx. 1 mm x 1 mm (with a knife or in the food processor). Grind the black pepper fresh, add a pinch of salt and mix with the lemon zest.
3. For the sauce, wash the spinach and cherry tomatoes. Clean and quarter the mushrooms. Halve the cherry tomatoes. Peel the garlic. Peel and quarter the onion. Then break the quarters apart by hand into individual layers.
4. Slowly fry the potato noodles with olive oil at medium temperature, approx. 15 minutes in total. Heat the olive oil in another pan, add the onion and cherry tomatoes and briefly fry, covered. Add the mushroom quarters, press garlic over them and season with salt and pepper. Fry briefly with the lid on for two minutes. Then add the fresh spinach and let it collapse. Fry briefly without the lid. When the potato noodles are nicely browned, pour the entire sauce over them and mix well.
5. Mix a few dashes of fresh lemon juice into the lemon and pepper mixture and prepare the sour cream. Then arrange on the plate as follows: In the middle the potato noodles with vegetable sauce, around the outside small sour cream dots and between the dots the lemon and pepper mixture.