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Add a photoTasty and yummy snack.This recipe is great for the kids or adults
Ingredients
- 250 grams Egg Noodles
- 1 Tablespoon Vegetable Oil
- ½ teaspoons Garlic Chooped
- 2 Tablespoons Red Onion Shredded
- 100 grams Carrots, Shredded
- 100 grams Cabbage, Shredded
- ¼ teaspoons Black Pepper
- ¼ teaspoons Salt To Taste
- ½ cubes Vegetable Bouillon
- 1 whole Egg Beaten
- Optional, For Serving: Tomato Sauce
Directions
- Boil the noodles according to package instructions. When they are cooked, drain water and set noodles aside. (I made these noodles without a machine).
- In a pan heat 1 tablespoons vegetable oil over medium high heat. Add garlic and onion. Saute for 2 minutes. Add carrot and cabbage. Cook 3 minutes longer. Add pepper, vegetable bouillon cube and salt. Mix well until seasonings and bouillon cube are absorbed. Let cool.
- After that lay 25 grams cooked noodles flat (you can dust a bit of plain flour on the tray so they donât stick). Now place a tablespoon full of filling mixture on the corner of the noodles. Roll up starting from the narrow end and place on a greased baking tray (use butter or cooking spray). Continue with remaining noodles and filling mixture.
- Next brush beaten egg around the rolls of noodles. Bake at 200 C for 25 minutes or until they begin to brown.
- Serve with tomato sauce.
- Enjoy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 15 servings | |
| Calories 81 | |
| Calories from Fat 17 | 21% |
| Total Fat 1.98g | 2% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 26mg | 9% |
| Sodium 78mg | 3% |
| Potassium 79mg | 2% |
| Total Carbs 12.93g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.87g | 1% |
| Protein 2.96g | 5% |
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