← All recipes
🍽️ Vegetable Pan with Potato Noodles and Black Forest Ham
625 kcal · 30 min · 4 servings
Cook this free in the MyFoody app →
Ingredients
- Oil 4 tbsp
- Potato Noodles 1 kg
- Spring onions 1 bunch
- Carrots 3 pcs
- Zucchini 2 pcs
- Sugar snap peas 200 g
- Vegetable broth 100 ml
- Whipping cream 250 ml
- Salt pinch
- Pepper, black ground pinch
- Chives, fresh 10 g
- Black Forest ham 280 g
Instructions
- 1. Heat 2 tbsp oil in a pan over medium heat and brown the Schupfnudeln on all sides for about 5 minutes. Then set aside on a plate.
- 2. Wash the spring onions thoroughly, pat dry, and cut into fine rings. Wash the carrots and zucchini as well, trim the ends, halve them lengthwise, and cut into thin half-moons. Wash the sugar snap peas, remove the ends, and cut into thirds.
- 3. Heat another 2 tbsp oil in the pan and brown the carrots for about 2 minutes. Then add the zucchini and cook for another 2 minutes. Add the spring onion rings and sugar snap peas and cook for about 1 minute.
- 4. If necessary, stir the vegetable broth and deglaze the vegetables with it and the cream. Let everything simmer for about 3 minutes and season with salt and pepper.
- 5. Add the Schupfnudeln and heat for about 2 minutes. In the meantime, wash the chives, pat dry, cut into fine rings, and fold them into the Schupfnudeln. Tear the Black Forest ham into coarse pieces.
- 6. Plate the Schupfnudeln, distribute the Black Forest ham over them, and serve. Enjoy your meal!
Nutrition per serving
- kcal: 625
- Protein: 21 g · Fett/Fat: 29 g · Carbs: 70 g