Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g potato noodles (ready-made or homemade, recipes in the database)
- 4 carrot (s)
- 1 green pepper (s)
- 100 ml chicken broth
- 1 tablespoon cream cheese
- 1 tablespoon cream cheese
- 1 tablespoon sauce thickener, light
- salt and pepper
- Paprika powder
- Garlic powder
- Ginger powder
- 1 tablespoon parsley, finely chopped
- oil
Print Recipe
Pin Recipe Instructions
- Cut the carrots and peppers into fine strips. Fry the potato noodles in a little oil over medium heat for 15-20 minutes until light brown. At the same time, sweat the vegetables in a little oil in a saucepan or wok. Deglaze with the chicken stock and simmer for about 10 minutes. Stir in 1 - 2 tablespoons of cream cheese and cream cheese. Season to taste with ginger, paprika and garlic powder as well as salt and pepper. If necessary, thicken with a light sauce thickener and bring to the boil again briefly. Arrange with the potato noodles on plates and serve sprinkled with parsley.
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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.
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