Coloured noodle salad

Name: Coloured noodle salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Wheel Noodles; 7-10 Tbsp Salt; 1/2 package (150 g) frozen peas; 1 can(s) (425 ml/ 285 g stripping) Vegetable corn; 250 g red peppers; 200 g Pork sausage; 1 Onion; 200 g Whole milk yoghurt; 50 g mayonnaise; 5 TABLESPOONS Tomato ketchup; 3-4 Tbsp White wine vinegar (or gherkin water); 7-10 Tbsp Pepper; 1 collar Chives; 40 g Breakfast bacon in thin slices; 40 g grated medieval Gouda cheese; 7-10 Tbsp Kitchen paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Wheel Noodles
7-10 Tbsp Salt
1/2 package (150 g) frozen peas
1 can(s) (425 ml/ 285 g stripping) Vegetable corn
250 g red peppers
200 g Pork sausage
1 Onion
200 g Whole milk yoghurt
50 g mayonnaise
5 TABLESPOONS Tomato ketchup
3-4 Tbsp White wine vinegar (or gherkin water)
7-10 Tbsp Pepper
1 collar Chives
40 g Breakfast bacon in thin slices
40 g grated medieval Gouda cheese
7-10 Tbsp Kitchen paper

Directions

1
Cook the pasta in plenty of boiling salted water for 8-9 minutes. Pour onto a sieve, rinse under cold water and drain. Defrost peas, drain corn. Clean, wash and dice the peppers. Dice the sausage as well. Peel and chop onion. Mix yoghurt, mayonnaise, ketchup and onion.
2
Season with vinegar, salt and pepper. Mix noodles, vegetables and sauce and let it soak a little. Wash the chives, dab dry and cut into small rolls. Crisp out the bacon in a pan, drain on kitchen paper and let it cool down. Crumble the bacon. Season pasta salad with salt, pepper and vinegar and serve sprinkled with chives, bacon and cheese