German spätzle dough gets its signature chewiness from beating it exactly 100 strokes—any less stays gummy inside.
Creamy Light Potato Noodle Pan
Dive into a bowl of comfort with our Creamy Light Potato Noodle Pan, where tender potato noodles meet a vibrant medley of fresh vegetables. Tossed in a luscious, creamy sauce that will have your taste buds dancing, this dish is not only satisfying but also a breeze to whip up. Perfect for a quick weeknight dinner, it's a delightful way to enjoy a hearty, veggie-packed meal!
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- 300 g Schupfnudeln (10.6 oz)
🥩Meat & Seafood(1)
- Packung magere Schinkenwürfeloptionalalternative ingredient if mentioned
🥛Dairy & Eggs(3)
- ca. 50 g Streukäse (1.76 oz)
- 100 ml leichte Kochsahne (7 % Fett) (3.38 fl oz)
- 200 g Frischkäse (fettred.) (7.06 oz)
🫙Pantry Staples(1)
- etwas Öl (-Spray)optional
🧂Spices & Seasonings(1)
- beliebig Gewürze (hier: Gemüsebrühe, „Paprika-Gewürzmischung“)optional
📦Other(1)
- 600 g TK-Gemüse „natur“ (21.2 oz)optional
👨🍳 Instructions
- 1
Fry the potato noodles and optional ham cubes (or alternative) in a lightly oiled pan.
- 2
Add the vegetables and sauté over medium heat.
- 3
Stir in the cream and cream cheese, and let it simmer briefly.
- 4
Season with spices and finally sprinkle with cheese. Done! Enjoy!
💡 Pro Tips
- ✓Heat your pan to 350-375°F before adding potato noodles to achieve proper Maillard browning and prevent sticking - test by dropping a water bead that should sizzle and evaporate in 2-3 seconds.technique350-375°F
- ✓Add cream cheese at room temperature and whisk it into the hot cream gradually to prevent protein coagulation that causes grainy texture and separation.ingredient
- ✓Simmer the cream mixture for exactly 2-3 minutes at 185-190°F (gentle bubbles, not rolling boil) to reduce water content by 15-20% for proper coating consistency.timing2-3 minutes at 185-190°F
- ✓Reserve 2-3 tablespoons of starchy potato noodle cooking water to add if sauce breaks - the starch acts as an emulsifier to rebind fat and water molecules.technique2-3 tablespoons
- ✓Add cheese off heat and toss for 30-45 seconds using residual heat to melt without overheating proteins above 160°F, which causes stringy texture and oil separation.timing30-45 seconds below 160°F
Share this recipe
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
German spätzle dough gets its signature chewiness from beating it exactly 100 strokes—any less stays gummy inside.
Creamy Light Potato Noodle Pan
Dive into a bowl of comfort with our Creamy Light Potato Noodle Pan, where tender potato noodles meet a vibrant medley of fresh vegetables. Tossed in a luscious, creamy sauce that will have your taste buds dancing, this dish is not only satisfying but also a breeze to whip up. Perfect for a quick weeknight dinner, it's a delightful way to enjoy a hearty, veggie-packed meal!
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- 300 g Schupfnudeln (10.6 oz)
🥩Meat & Seafood(1)
- Packung magere Schinkenwürfeloptionalalternative ingredient if mentioned
🥛Dairy & Eggs(3)
- ca. 50 g Streukäse (1.76 oz)
- 100 ml leichte Kochsahne (7 % Fett) (3.38 fl oz)
- 200 g Frischkäse (fettred.) (7.06 oz)
🫙Pantry Staples(1)
- etwas Öl (-Spray)optional
🧂Spices & Seasonings(1)
- beliebig Gewürze (hier: Gemüsebrühe, „Paprika-Gewürzmischung“)optional
📦Other(1)
- 600 g TK-Gemüse „natur“ (21.2 oz)optional
👨🍳 Instructions
- 1
Fry the potato noodles and optional ham cubes (or alternative) in a lightly oiled pan.
- 2
Add the vegetables and sauté over medium heat.
- 3
Stir in the cream and cream cheese, and let it simmer briefly.
- 4
Season with spices and finally sprinkle with cheese. Done! Enjoy!
💡 Pro Tips
- ✓Heat your pan to 350-375°F before adding potato noodles to achieve proper Maillard browning and prevent sticking - test by dropping a water bead that should sizzle and evaporate in 2-3 seconds.technique350-375°F
- ✓Add cream cheese at room temperature and whisk it into the hot cream gradually to prevent protein coagulation that causes grainy texture and separation.ingredient
- ✓Simmer the cream mixture for exactly 2-3 minutes at 185-190°F (gentle bubbles, not rolling boil) to reduce water content by 15-20% for proper coating consistency.timing2-3 minutes at 185-190°F
- ✓Reserve 2-3 tablespoons of starchy potato noodle cooking water to add if sauce breaks - the starch acts as an emulsifier to rebind fat and water molecules.technique2-3 tablespoons
- ✓Add cheese off heat and toss for 30-45 seconds using residual heat to melt without overheating proteins above 160°F, which causes stringy texture and oil separation.timing30-45 seconds below 160°F