Fried sputnik noodles with parsley

Name: Fried sputnik noodles with parsley
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Sputnik or Krauselli Noodles; 7-10 Tbsp Salt; 1 Onion; 200 g cherry tomatoes; 4 Stem(s) Parsley; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Breadcrumbs; 1 can(s) (425 ml) Vegetable corn; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 Eggs (size M); 100 ml Milk

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Sputnik or Krauselli Noodles
7-10 Tbsp Salt
1 Onion
200 g cherry tomatoes
4 Stem(s) Parsley
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Breadcrumbs
1 can(s) (425 ml) Vegetable corn
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 Eggs (size M)
100 ml Milk

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Peel and dice the onion. Wash the tomatoes. Wash parsley, shake dry, pluck leaves from stalks and chop coarsely.
2
Melt the fat in a pan. Fry the noodles and onions for about 10 minutes, turning them over. After 4 minutes add breadcrumbs, corn and tomatoes. Season to taste with salt, pepper and nutmeg. In the meantime whisk eggs and milk.
3
Season with salt. Pour egg milk over the noodles and let it set while stirring. Arrange on plates and sprinkle with parsley.