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🍽️ Band noodles with fresh spinach and salmon

525 kcal · 30 min · 4 servings

Ingredients

• 600 g Band Noodles (fresh (optional 200 - 250 g dried))
• 500 g Leaf Spinach (fresh)
• 1 Onion(s)
• 2 tbsp Rapeseed Oil (or other refined Oil)
• 1 tsp Vegetable Bouillon Powder
• 125 ml Water
• 2 Garlic Clove(s)
• 1 pkt. Smoked Salmon (approx. 150 - 200 g (or also fresh Salmon, approx. 250 g))
• 1 tsp Cornstarch
• 1 cup Cremefine (or Sour Cream, approx. 150 - 200 g)
• to taste Salt and Pepper
• to taste Nutmeg

Instructions

1. 1. Cook the band noodles exactly according to the instructions on the package.
2. 2. Pay close attention to the cooking time.
3. 3. Fresh noodles are done after just two to three minutes.
4. 4. Monitor the cooking process closely to prevent the noodles from becoming too soft.
5. 5. Remove the tough stems from the spinach.
6. 6. Stop cutting the stems when you reach the leaf base.
7. 7. Wash the spinach thoroughly.
8. 8. Ideally, soak the spinach in a bowl of water.
9. 9. Let the spinach float in the water.
10. 10. Avoid rinsing the spinach briefly under the tap.
11. 11. Soaking helps to remove adhering sand more effectively.
12. 12. Slice the onion into rings.
13. 13. Add the onion rings and the oil to a large pan with high sides.
14. 14. Place a lid on the pan.
15. 15. Sauté the vegetables over low to medium heat.
16. 16. Wait until the vegetables become translucent.
17. 17. Do not brown the vegetables during this process.
18. 18. Stir the vegetable bouillon powder into some water.
19. 19. Pour the broth into the pan.
20. 20. White wine is a good alternative to the broth.
21. 21. Peel the garlic.
22. 22. Chop the garlic finely.
23. 23. Add the chopped garlic to the pan.
24. 24. Now add the spinach to the pan.
25. 25. Add the spinach in batches if it is too much for the pan.
26. 26. The spinach wilts quickly.
27. 27. Cut the smoked salmon into pieces.
28. 28. Add the salmon to the pan once the spinach has completely wilted.
29. 29. Take some of the liquid from the pan.
30. 30. Whisk the starch in a cup with the removed liquid until smooth.
31. 31. Ensure that no lumps remain.
32. 32. Pour the starch mixture back into the pan.
33. 33. Stir in the cream cheese spread or the sour cream.
34. 34. Season the dish with pepper.
35. 35. Season the dish with salt.
36. 36. Season the dish with freshly grated nutmeg.
37. 37. Drain the noodles.
38. 38. Fold the noodles into the sauce.
39. 39. Serve the dish immediately.

Nutrition per serving

• kcal: 525
• Protein: 23 g · Fett/Fat: 20 g · Carbs: 58 g