This is like a "Noodle Roni" dish that you might make for an easy weekday supper adding some meat and vegies to a pasta with a nice seasoning.
While some Schupfnudeln is like a very basic egg noodle this one which is popular in many areas of Germany mixes, mashed potato+flour+eggs.
All Schupfnudeln though has a long tubular shape. They are fun to make also!
2. Fry the bacon till it is cooked and you have rendered some fat into the pan. |
3. Add the onions |
cook till tender |
Remove to a serving bowl. |
4. Add the butter, melt on medium heat and cook the boiled Schupfnudeln a little at a time, (don't overcrowd) in butter till nicely browned. Remove to a plate. |
5. Add back the bacon and onions and add the sauerkraut and cook till heated. |
Add the Schupfnudeln carefully and heat through.
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