Hot Deli Cabbage Noodles

By: Recipe by Sarah D., Stmtstudio.com

Hearty noodles meet smoky pastrami, tender cabbage, and a sweet-savory glaze for a modern spin on the cabbage noodles your bubby used to make.

Meat  |  Easy  |  6 Servings  |  25 Minutes

Allergens: Egg, Soy, Gluten, Wheat

Ingredients:

1 (12-ounce) bag Manischewitz Egg Noodles

3 tablespoons oil

1 medium onion, thinly sliced

2 cloves garlic, crushed (or 2 cubes Gefen Frozen Garlic)

1 (16-ounce) bag shredded green cabbage (or 1/2 medium head fresh cabbage, shredded)

8 ounces pastrami, cut into strips

8 ounces corned beef, cut into strips

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon Glicks Soy Sauce

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1–2 tablespoons chili crisp (optional, for heat and crunch)

Directions:

Cook Manischewitz Egg Noodles according to package directions. Drain and set aside.

Heat oil in a large skillet over medium heat. Add the onions and garlic and sauté for five to six minutes, until translucent.

Add the cabbage and corned beef and pastrami. Cover and cook for eight to 10 minutes, stirring occasionally, until softened.

Stir in the Dijon mustard, honey, soy sauce, salt, and black pepper. Cook for two to three minutes, allowing the flavors to meld.

Add the cooked noodles to the skillet and toss until everything is well combined.

For a spicy twist, drizzle in chili crisp just before serving. Serve warm.

Source: kosher.com/recipe/hot-deli-cabbage-noodles