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🥗 Spring Noodle Pan with Tomato-Radish Salad

634 kcal · 30 min · 4 servings

Ingredients

• Vine tomatoes 4 pcs
• Radishes 1 bunch
• Spring onions 1 bunch
• Parsley, fresh 10 g
• Chives, fresh 10 g
• Olive oil 2 tbsp
• Light balsamic vinegar 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Sugar pinch
• Spätzle, fresh 800 g
• Butter 2 tbsp
• Sunflower seeds 3 tbsp

Instructions

1. 1. Wash tomatoes, radishes, and spring onions thoroughly. Cut tomatoes into wedges, slice radishes thinly. Cut spring onions diagonally into rings. Rinse herbs, pat dry, remove thick stems, and chop finely.
2. 2. In a bowl, mix olive oil, balsamic vinegar, salt, pepper, and sugar. Add tomatoes, radishes, and herbs to the dressing and mix well.
3. 3. In a pot, bring about 2 liters of salted water to a boil. Cook spätzle in the boiling salted water for approx. 4 minutes. Drain in a sieve and let drip dry.
4. 4. Heat butter in a pan over high heat and sauté spring onions for approx. 2 minutes. Add spätzle and sunflower seeds and mix well. Season with salt and pepper.
5. 5. Serve the springy spätzle with the radish-tomato salad on plates. Enjoy your meal!

Nutrition per serving

• kcal: 634
• Protein: 18 g · Fett/Fat: 28 g · Carbs: 73 g