Recipe for the end of the day: Aromatic Schupfnudel and vegetable pan in 30 minutes

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Lightning recipe
Quick, easy, delicious: aromatic Schupfnudel and vegetable pan in 30 minutes

Homemade, golden-brown fried Schupfnudeln with crunchy vegetables – perfect for after work.

© kabVisio / Getty Images

Laura Stunz

A few “Bubespitzle” with Asian vegetables – sounds wild, but it’s damn tasty. The quick recipe for an aromatic Schupfnudel vegetable pan in under 30 minutes.

Schupfnudeln are definitely underrated. Even though the Swabians revere them under the name “Bubespitzle” and regularly enjoy them with cabbage and bacon, they are usually neglected in the rest of Germany. The aromatic potato dish can be prepared in a truly versatile and quick way, especially if you use the ready-made version from the refrigerated counter. Fried in sesame oil, combined with crunchy vegetables and refined with plenty of soy sauce, for example, an Asian-inspired version is created that, prepared in under 30 minutes, is a real after-work hit.

By the way, Schupfnudeln have been around for more than 400 years. Already during the Thirty Years’ War, Landsknechts are said to have formed and cooked long noodles from the flour ration and water they were given. The fact that Schupfnudeln is now primarily prepared with potatoes is said to be due to the Swabians’ frugality. Because flour was expensive at the time, the Swabians are said to have made it with inexpensive mashed potatoes. As the saying goes? Necessity is the mother of invention.

Recipe for an aromatic Schupfnudel vegetable pan in under 30 minutes

Ingredients for four servings

After-work kitchen

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preparation

  1. Peel the garlic cloves, ginger and onion. Chop garlic and ginger, cut onions into rings. Wash a chili pepper and cut into rings. Clean the mushrooms and cut them in slices. Wash sugar snap peas. Rinse the coriander and shake dry.
  2. Heat sesame oil in a deep pan. Add garlic and fry until spicy. Then add ginger and chili and fry too. Reduce heat to medium. Add the Schupfnudeln and the remaining vegetables to the pan and fry everything together for 5 minutes until the Schupfnudeln take on a golden brown color.
  3. Deglaze with soy sauce and coconut milk. Season with maple syrup, salt, pepper, curry and paprika powder. Mix well and bring to the boil briefly. Remove from heat.
  4. Let everything steep briefly. Serve with fresh coriander.

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