Pot Noodles

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

750 g low-fat quark (curd cheese)
200 g flour, approx.
0.5 teaspoon ½ salt
2 potatoes, boiled, cooled and finely grated, possibly
clarified butter or butter for frying
Flour to work with

Instructions

Knead the low-fat quark, salt and flour in a bowl. The addition of 1 - 2 boiled, cooled and finely grated potatoes makes the dough looser. The amount of flour required can vary. Moist quark requires more flour to be added than dry quark. The dough must no longer stick to the hands and must be easy to shape.
Cut off small dumplings with a teaspoon and roll tapered noodles (such as potato noodles or finger noodles) in the palm of your hand with floured hands. For this amount heat 2 pans and slowly fry the pot noodles in a generous amount of butter or clarified butter, turning, preferably individually with a fork, until crispy on both sides.
With cinnamon and sugar and compote as a side dish, the recipe makes a sweet main course for 4 people.
A large bowl of mixed salad or sauerkraut also goes well with the pot noodles and you have a simple, filling main course.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.