Nudeln mit Hagebutten Balsamic Sosse
German-Asian fusion dish of noodles with healthy veggies and a tangy rosehip sauce.
- 16 oz noodle
- 1 zucchini green squash
- 1 carrot
- 2 onions
- 1 red bell pepper
- 1 green bell pepper
- 2 garlic cloves
- 4 tsp fresh grated ginger to taste
- Salt pepper
- 2 tbsp sesame seeds
- 1 spring onion
- little bit of parsley or chive for decoration
- 1-1/4 cup Maintal Rosehip Preserve Extra
- 1/4 cup white balsamic vinegar
- 2/3 cup spicy vegetable stock
- 1 tbsp sugar
Recipe courtesy of Maintal Jams
Bring Rosehip Preserve, balsamic vinegar, and vegetable broth to boil and season with salt and pepper.
Chop the herbs. Roast the sesame seeds in pan.
Clean vegetables, peel carrot and onions. Cut lengthwise into small stripes (julienne). Peel garlic and ginger and cut into small cubes.
Boil noodles until al dente and cool down in cold water.
Quick fry garlic, vegetables, and ginger either in a wok or a large pan. Add noodles, stir well and season to taste with salt and pepper.
Coat with the sauce and garnish with roasted sesame seed and herbs.
We recommend adding poultry or strips of filet marinated in an Asian ginger marinade.