Schupfnudeln with Jaroma Cabbage
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g white cabbae (Jaroma cabbae)
- 1 piece (s) ginger, the size a walnut
- 400 g potato noodles (from the refrierated shelf)
- 1 bunch chives
- 300 g leeks
- 2 cloves garlic)
- 3 tablespoon soy sauce
- 2 tablespoon sherry
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1 teaspoon, leveled cornstarch
- 5 tablespoon oil
- 2 teaspoons coriander, ground
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 4 tablespoon water
Print Recipe
Pin Recipe Instructions
- An inexpensive surprise dish, a successful culinary mix from China and Bavaria.
- Wash and clean the cabbage and divide into the individual leaves. Cut the leaves into strips approx. 1/2 cm wide. Wash and clean the leek and cut in half lengthways. Then cut across into strips approx. 1/2 cm wide.
- Peel and finely chop ginger and garlic, mix 4 tablespoons of water with soy sauce, sherry, vinegar, sugar and cornstarch thoroughly.
- Heat the wok and let the oil get hot in it. Fry the potato noodles in it with the ground coriander in portions for approx. 5 minutes until golden brown, turning carefully. Take it home and keep it warm
- Fry the ginger and garlic in the remaining fat for about 1/2 minute. Add the leek strips and stir-fry for approx. 1 min. Now mix in the cabbage and fry for another 2-3 minutes. Pour in the sauce and bring to the boil. Season with salt and pepper. Mix in the potato noodles and cover and let stand for approx. 2 minutes.
- Wash the chives and cut into rolls, sprinkle on top of the potato noodles. Serve immediately.
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