Ingredients
For noodles
6 ounces egg noodles
For Sauerkraut
1 (11 ounce) can sauerkraut
1 tablespoon oil
1 onion, minced
1 red bell pepper
1/2 teaspoon paprika
7 tablespoons apple juice (100% juice)
1 teaspoon marjoram
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For noodles: Bring salted water to boil and cook according to package directions. For sauerkraut: Drain sauerkraut in a colander, and with the back of a spoon squeeze it out until rather dry. Optionally cut sauerkraut crosswise on a cutting board. It will be easier to mix and eat when using short noodles. Deseed bell pepper and cut into 1/8 inch slices. Heat oil in a pot over medium high heat and fry onion and pepper until onion in transparent, 3 minutes. Add paprika, sauerkraut, apple juice and majoram. Stir to mix, reduce heat to medium low and cook covered for 5 minutes. Almost all liquid should have been absorbed. Otherwise cook open over high heat until almost dry. Taste with salt and pepper. For topping: Mix sour cream with 2/3 of the chives. Reserve rest for garnish. To assemble: Mix noodles with sauerkraut. Put on individual plates and top with sour cream. Garnish with chives. ( I mince a small part of the bell pepper for additional garnish). Note: If you can't get a small can of sauerkraut, the rest of a larger can will keep covered in the fridge for several days. German sauerkraut is mild. Taste yours. If it is very acidic rinse quickly in a colander under the tap.
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Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mesh basket for portioning and straining ramen noodles
Raw fermented sauerkraut — Reuben, hot dog, bratwurst, probiotic
Motorized pasta rolling — hands-free, three cutters included
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Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mesh basket for portioning and straining ramen noodles
Raw fermented sauerkraut — Reuben, hot dog, bratwurst, probiotic
Motorized pasta rolling — hands-free, three cutters included