Alsatian noodles
by Irene Vlach
Ingredients
- 4 Tbsp miel
- 6 Tbsp vinaigre vin blanc
- 300 gr nouilles, plates
- 200 gr pancetta
- 2 carottes, peeled, in matchsticks
- 1/4 chou rouge, finely sliced
- 200 gr champignons, en 4
- 2 echalotte, finely sliced
- 2 gousses ail, finely chopped
- 2 oignons verts, white and green separate
- 2 Tbsp raifort
Instructions
In small bowl stir together the honey and vinegar.
Cook the noodles AL DENTE (A PEINE). Drain, SET ASIDE SOME OF THE COOKING LIQUID.
Start with shallots/onions. Caramelize a bit.
Heat oil in large pot. Add bacon, carrots, cabbage, mushrooms and the noodles. Stir-fry for 2 minutes. Add the shallots, garlic and the white parts of the green onions. Fry for 2 minutes more before adding the honey sauce and 2-3 Tbsp of the pasta liquid. Turn off the heat and mix in the horseradish. Serve immediately, with the green parts of the green onion sprinkled on top.