Potato Noodle Pan with peas, carrots and turkey strips

Peas and carrots remind me of childhood. My grandmother often served carrot sticks with peas, and at my mother’s table we liked mixing the vegetables into mashed potatoes. Here I combine them with golden potato noodles, turkey strips and mushrooms.

Potato noodles and vegetables for the pan

I use ready-made chilled Schupfnudeln, the German potato noodles. The frozen peas and baby carrots are cooked according to the packet instructions first, so the carrots are tender and the noodles have time to brown in the pan.

Turkey strips and a light creamy sauce

I brown the turkey first and briefly remove it from the pan. It goes back in with the Cremefine to finish cooking. The 10 g butter is divided between the turkey and potato noodles. Allow about 30 minutes; the exact time depends on the frozen vegetables and noodles.

Easy recipe

Potato noodle pan with peas, carrots and schnitzel strips

★★★★★★★★★★3.7 out of 5 · 3 ratings

Pan-fried Schupfnudeln with peas, carrots, mushrooms and turkey strips in a light creamy sauce. An easy family meal, ready in about 30 minutes.

Prep time

10 min

Cook time

20 min

Yield

3 servings

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Ingredients

− 3 +

• 500 gSchupfnudeln
• 300 gorganic turkey cutlets
• 100 gfrozen peas
• 100 gfrozen baby carrots
• 100 gmushrooms
• 100 gCremefine 7%
• 10 gbutter
• 1onion
• salt, pepper, nutmeg

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Instructions

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1. Peel and finely dice the onion, clean and slice the mushrooms and cut the turkey into strips. Cook the frozen peas and baby carrots fully according to their packet instructions, drain and let excess water run off.
2. Heat 5 g butter in a large non-stick frying pan over a medium to medium-high heat. Fry the turkey strips on all sides, then transfer briefly to a plate. Fry the onion and mushrooms in the fat remaining in the pan.
3. Add the remaining 5 g butter and the Schupfnudeln. Fry until golden according to the packet instructions, turning occasionally. Add the peas, carrots, Cremefine and turkey with its juices. Stir and cook until the turkey is fully cooked, reaching at least 70°C at its centre for two minutes. Season with salt, pepper and nutmeg and serve.

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3.7 out of 5 · 3 ratings

Nutrition per serving

Calories

536 kcal

Protein

36.3 g

Carbohydrates

70.1 g

Sugar

11.8 g

Fat

11.3 g

Saturated fat

3.6 g

Fibre

7.6 g

Salt

2.5 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

Kitchen tip

Brown the potato noodles before adding the sauce. If your pan is small, fry them in batches and combine everything at the end. This helps them colour properly.

If you enjoy Schupfnudeln too, try my potato noodles with pointed cabbage and cheddar.