← All recipes

🍽️ Crispy Potato Noodles with Asian-Style Cabbage Salad

485 kcal · 30 min · 4 servings

Ingredients

• 500 g starchy sweet potatoes
• 1 egg
• 1 egg yolk
• 80 g flour
• salt
• pepper (from a mill)
• nutmeg
• or 500 g schupfnudeln (from the refrigerated section as a ready-made product)
• 600 g white cabbage
• 1 walnut-sized piece of fresh ginger
• 2 tbsp chive rings
• 1 stalk leek
• 2 garlic cloves
• 3 tbsp soy sauce
• 2 tbsp sherry
• 1 tbsp vinegar
• 1 tsp sugar
• 1 tsp cornstarch
• 5 tbsp oil
• 2 tsp coriander powder
• salt
• pepper

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place them in a pot and cover with salted water.
3. 3. Boil the potatoes for 30 minutes until tender.
4. 4. Peel the hot potatoes.
5. 5. Press them through a potato ricer while still hot.
6. 6. Let the potato mixture cool down.
7. 7. Add the eggs and flour to the cooled mixture.
8. 8. Knead everything into a smooth dough.
9. 9. Season the dough with nutmeg, salt, and pepper.
10. 10. Lightly flour your hands.
11. 11. Shape finger-thick rolls from the dough.
12. 12. The rolls should be thumb-length.
13. 13. Slightly taper the ends of the rolls.
14. 14. Bring plenty of salted water to a boil in a pot.
15. 15. Add the potato noodles to the boiling water.
16. 16. Let them simmer on low heat for approx. 2 minutes.
17. 17. Remove the potato noodles with a slotted spoon.
18. 18. Dip them briefly in cold water.
19. 19. Let them drain well on a sieve.
20. 20. Wash the cabbage thoroughly.
21. 21. Cut the cabbage lengthwise into four quarters.
22. 22. Cut out the hard core from each quarter.
23. 23. Cut the cabbage quarters crosswise into approx. 1/2 cm wide strips.
24. 24. Wash the leek.
25. 25. Remove the hard ends and green leafy parts from the leek.
26. 26. Cut the leek lengthwise in half.
27. 27. Cut the leek crosswise into approx. 1/2 cm wide strips.
28. 28. Peel the ginger.
29. 29. Peel the garlic cloves.
30. 30. Finely chop the ginger and garlic.
31. 31. Mix 4 tablespoons of water with soy sauce.
32. 32. Add sherry to the mixture.
33. 33. Add vinegar to the mixture.
34. 34. Add sugar to the mixture.
35. 35. Stir cornstarch into the liquid.
36. 36. Heat oil in a large pan.
37. 37. Fry the potato noodles in batches in the pan.
38. 38. Add coriander to the potato noodles.
39. 39. Fry everything for approx. 5 minutes until golden brown on all sides.
40. 40. Remove the potato noodles from the pan.
41. 41. Keep them warm.
42. 42. Sauté ginger and garlic briefly in the remaining fat.
43. 43. Add the leek to the pan.
44. 44. Fry the leek while stirring for approx. 1 minute.
45. 45. Add the cabbage to the pan.
46. 46. Fry the cabbage for another approx. 3 minutes.
47. 47. Pour the prepared sauce over the vegetables.
48. 48. Bring the sauce to a boil.
49. 49. Season the sauce with salt and pepper.
50. 50. Fold the potato noodles into the vegetables.
51. 51. Let everything simmer covered for approx. 2 minutes.
52. 52. Sprinkle the finished dish with chives.
53. 53. Serve the dish immediately.

Nutrition per serving

• kcal: 485
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 58 g