Homemade Noodles Snack
These crunchy noodle rolls are filled with a flavorful mix of shredded vegetables and aromatic seasonings. Boiled egg noodles are coated in a savory sautéed garlic and onion blend, then wrapped around a medley of carrots and cabbage, accented with a hint of black pepper and vegetable bouillon. Baked until golden brown, these crispy noodle rolls are perfect for dipping into tangy tomato sauce. A delightful fusion of textures and flavors awaits in each bite!
— Constant Cookbook
Ingredients
- * 250 grams Egg Noodles
- * 1 Tablespoon Vegetable Oil
- * 1/2 teaspoons Garlic Chopped
- * 2 Tablespoons Red Onion Shredded
- * 100 grams Carrots, Shredded
- * 100 grams Cabbage, Shredded
- *1/4 teaspoons Black Pepper
- * 1/4 teaspoons Salt To Taste
- * 1/2 cubes Vegetable Bouillon
- * 1 whole Egg Beaten
- * Optional, For Serving: Tomato Sauce
Instructions
- Boil the noodles according to package instructions. When they are cooked, drain water and set noodles aside. (I made these noodles without a machine).
- In a pan heat 1 tablespoons vegetable oil over medium high heat. Add garlic and onion. Saute for 2 minutes. Add carrot and cabbage. Cook 3 minutes longer. Add pepper, vegetable bouillon cube and salt. Mix well until seasonings and bouillon cube are absorbed. Let cool.
- After that lay 25 grams cooked noodles flat (you can dust a bit of plain flour on the tray so they do not stick). Now place a tablespoon full of filling mixture on the corner of the noodles. Roll up starting from the narrow end and place on a greased baking tray (use butter or cooking spray). Continue with remaining noodles and filling mixture.
- Next brush beaten egg around the rolls of noodles. Bake at 200 C for 25 minutes or until they begin to brown.
- Serve with tomato sauce.
- Enjoy.
Yield
Serves 15
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