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Pennsylvania Dutch Corn Noodles |
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Pennsylvania Dutch Corn Noodles - print recipe
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| Yield: |
| 6 |
| Ingredients: |
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0.3 kg
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yolk-free egg noodles |
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40 ml
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soy margarine |
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1 lrg
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onion quartered and sliced |
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0.5 kg
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frozen succotash thawed |
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0.8 kg
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fresh tomatoes diced, plus 1/4 cup |
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water* |
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1/4 cup
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chopped fresh parsley |
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salt and pepper to taste |
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| Method: |
Begin cooking the noodles.
In the meantime, heat the margarine in a large skillet. Add the onion and saute over moderate heat until golden, about 5 minutes. Add the succotash and tomatoes; cook over moderate heat until well heated through, about 5-7 minutes.
When the noodles are done, drain and return them to the pot. Combine the noodles with the skillet mixture and the fresh parsley. Toss well, then season to taste with a bit of salt and lots of freshly ground pepper; toss again and serve.
NOTES :
*Or substitute a 28 ounce can plum tomatoes, chopped, with liquid
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