Sour Cream 'n Sauerkraut Noodles

This is a go-to work lunch for me on days I'm working from home and have a little time to cook. I'm no doubt plagiarizing somebody's recipe, but I do so unknowingly if so! This recipe pulled together bit by bit over the years as I've experimented with favourite flavours and ingredients. These are nice warm, but I could also see it being quite nice if chilled a little before eating on a hot summer day!

Sour Cream 'n Sauerkraut Noodles

(1 serving*)

Ingredients

85g / 3oz of egg noodles

1/2 tablespoon of butter

1/2 tablespoon of olive oil

1/2 cup of sauerkraut**

5 cloves of garlic*** (crushed/minced)

1 teaspoon of honey or sugar (to taste)

1/2 teaspoon of bouillon powder

Black pepper (to taste)

Dill (to taste)

Water (as needed)

Salt**** (to taste)

4 tablespoons of sour cream (to taste)

*This makes a filling lunch for me personally - with sides it could easily serve two.

**I usually have cabbage with carrot sauerkraut on hand, but use what you've got!

***As always, this is approximate - you could certainly add more, but if you don't love garlic you can always add less too.

****I have never felt the need to add salt to this dish, but to each their own!

Directions

1) While bringing a small pot of salted water to boil for the pasta, place a small pan over medium or medium-low heat to warm the butter and olive oil.

2) Once the water is boiling add your egg noodles and cook to your desired doneness. In the meantime, sauté the sauerkraut and garlic for two or three minutes. If the sauerkraut has a lot of long strands try to cut them up as you go to make for easier eating later. I sometimes like to add some sliced smoked sausage at this point too, but that would obviously take this out of the realm of vegetarianism, so do as you feel led!

3) After the sauerkraut and garlic have cooked a little stir in the honey or sugar, bouillon powder, pepper, and dill, add a small splash of water if the pan is drying out and making things start to burn, cover, and cook over low heat for 5 minutes. Once done stir again to avoid any burning and set aside.

4) After draining the noodles stir them together with the sauerkraut and sour cream and garnish as you like - some fresh dill and/or bacon bits are both lovely if you enjoy them. I like the amount of sour cream in the recipe, but if you don't love extra sour things you may want to halve the amount and have a taste test. However much you use, enjoy!