Summary

Ingredients

• 500 g potato noodles, ready to pan
• 1 onion (s)
• 150 g chicken strips
• 1 small Can (s) mushrooms, heads or cut, drained weight 230 g
• 1 tablespoon flour
• 200 ml vegetable stock
• some oil
• salt and pepper
• Sweet paprika powder
• Chilli flakes

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Instructions

1. Dice the onion, drain the mushrooms and halve if necessary.
2. Put some oil in 2 pans. Fry the potato noodles in one pan for approx. 5 - 10 minutes. In the other pan fry the onions until translucent and add the sliced chicken. Finally add the mushrooms. When the noodles are golden yellow - take them off the heat; Dust the other pan with 1 tablespoon of flour and then deglaze with the vegetable stock and let it thicken a little while stirring. Finally put the potato noodles in the mushroom pan and heat them up again. Season with sweet pepper, salt and paprika as required and, if you like it a little spicier, heat it up with chilli flakes.
3. Super quick dish and something different than this eternal (but still delicious) sauerkraut-Schupfnudel-variant. Of course, tastes good without meat too.