Noodle Kebabs Recipes

CABBAGE AND NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

NOODLE KEBABS

Steps:

• Boil the noodles in a pan as per the instructions given on the packet without adding the flavour sachet with the noodles.
• Drain out the water.
• Allow the noodles to cool.
• Break the eggs in a bowl and beat one at a time.
• Separate the meat from the chicken piece.
• Chop the meat into small pieces and put in the bowl.
• Chop the green chillies and add to the bowl.
• Add the contents of the flavour sachet and the noodles to the mixture and mix well.
• Remove the noodles and shape small amounts of it into kebabs.
• Heat oil in a frying pan.
• Fry the kebabs on a low flame till golden brown.
• Place the fried kebabs on a plate covered with tissue paper.
• Drain excess oil.
• Serve hot with tomato ketchup!

OLD FASHIONED CABBAGE AND NOODLES WITH KIELBASA

Steps:

• 1. In a 5-quart Dutch oven, over medium-high heat, cook the bacon and keilbasa, stirring often, until bacon is cooked and keilbasa is browned on the edges, about 10-15 minutes. Transfer to a plate and cover to keep warm. Set aside.
• 2. To the same pot, with the bacon drippings, add the onion, cabbage, salt and pepper. Cook, stirring constantly, for 5 minutes, then add the chicken broth. Lower heat, cover and cook until cabbage starts to soften, stirring often to prevent burning, about 20 minutes.
• 3. Meanwhile, cook the egg noodles as directed on package. Drain.
• 4. When cabbage is ready, add the egg noodles, bacon and keilbasa to the Dutch oven. Mix well and serve.
• 5. Garnish each serving with parsley flakes, if desired.