Noodle pancakes with paprika vegetables

Name: Noodle pancakes with paprika vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g ribbon noodles; 7-10 Tbsp Salt; 1 (250 g) red pepper; 150 g Mushrooms; 1 Onion; 1 Garlic clove; 3 TABLESPOONS Oil; 150 g frozen peas; 1 package (370 g) "Tomato italiano" pieces of tomato; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; some stem(s) Basil and thyme; 150 g medieval Gouda cheese; 4 Eggs

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g ribbon noodles
7-10 Tbsp Salt
1 (250 g) red pepper
150 g Mushrooms
1 Onion
1 Garlic clove
3 TABLESPOONS Oil
150 g frozen peas
1 package (370 g) "Tomato italiano" pieces of tomato
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
some stem(s) Basil and thyme
150 g medieval Gouda cheese
4 Eggs

Directions

1
Cook the pasta in plenty of boiling salted water for 8-10 minutes until al dente. In the meantime, clean, wash and chop the peppers and mushrooms. Peel onion and garlic and chop finely.
2
Drain the pasta, rinse with cold water and drain. Fry onion, garlic and paprika in 1 tablespoon of hot oil, add mushrooms and peas. Add the tomato pieces and cook for about 10 minutes.
3
Season to taste with salt, pepper and paprika. Wash the herbs, dab dry and pluck the leaves from the stems. Grate cheese finely. Whisk cheese and eggs. Season with salt and pepper.
4
Fold in the noodles. Fry 4 flat "pancakes" in the remaining oil until golden brown. Arrange one noodle pancake each with some sauce on a plate.