May 08, 2014

VIENNESE NOODLES

Ingredients:
Wide Egg noodles - 200 gms
Almonds/Brazil nuts - 1/2 cup (chopped)
Poppy seeds - 2 tsp
Butter - 1/4 cup

Method:

  • Cook noodles in salted water then drain.
  • Melt 1 tbsp butter.Add chopped nuts, stir over low heat until light brown.
  • Add remaining butter, noodles and poppy seeds, stir lightly until thoroughly heated.
  • Serve with cream meat or sauce.
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