Schupfnudel pan with vegetables and
Hearty, hearty and so delicious: you have to love Schupfnudeln! Traditionally served with sauerkraut, this dish has a firm place in Austrian and Bavarian cuisine. Thanks to vegetables and coconut milk, the classic Schupfnudel pan is now getting an update – and it tastes even better!
Time: 0 hrs 45 m
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Modern classic: Schupfnudel pan with a difference
By: Gian Sibilia
Whether made from potatoes, wheat flour or a combination of both: the Schupfnudel is reminiscent of a mixture of noodle and dumpling – super tasty and filling. In southern Germany, the Schupfnudelpfanne is traditionally served with sauerkraut, sometimes with bacon and cheese. So it’s a really hearty dish that’s also popular in taverns and beer gardens. But there are many recipes with Schupfnudeln – and I am happy to present you my very own interpretation here. Fancy a Schupfnudel pan with vegetables, coconut milk and curry powder? This gives the classic an Asian twist. I bet you’ve never eaten this combination! Speaking of which: Do you actually know where this dough specialty got its name from? Are you also looking for a suitable side salad? Then I have a super delicious Asian cucumber salad for you.
Why is the Schupfnudel called that?
In High German, Schupfen means something like: Rolling away – and this is how the dough pieces are made. During production, small portions are removed and rolled away from the body with the cupped hand – finger-thick. That is why they are also known as finger noodles. Did you know that?
Are Schupfnudeln vegan?
Traditionally, Schupfnudeln are made from potatoes, flour and eggs. But you can also easily make a vegan Schupfnudel by leaving out the egg – there are numerous recipes for this online. Even easier: buy vegan Schupfnudeln. There is also a large selection in the supermarket and health food store. You can find them in the refrigerated section.
Nutritional values per serving
- protein 4% 4%
- carbs 28% 28%
- Fats 6% 6%
- calories 26% 26%
For my calculation I used the following numbers:
2200 kcal, 100g proteins, 300g carbohydrates, 70g fats per day.
Fast Schupfnudelpfanne: That’s how it works
Did I mention the best? This is a one pot dish! One of my favorite ways of preparing it – because you only need one pan! Whether it’s rice, gnocchi or pasta: I love just throwing all the ingredients in a pot and having a creative dish on the table at the end. This makes this Schupfnudel pan not only extremely tasty, but also practical and ideal for every day. After all, who wants to waste their time washing up for hours? Even!
Are the Schupfnudeln fried before you put them in the pan? No, you can save yourself that too. You will be amazed at how easy this dish is! Just make sure to choose a large skillet — or pot — so all the ingredients fit in and cook evenly. A lid is also helpful to better control the heat. In this way, both the finger noodles and the vegetables are cooked to perfection – and at the same time, so you don’t have to do anything else.
Vegan Schupfnudelpfanne: Recipe
I’m so excited to see how my vegan Schupfnudel pan will taste! Here you can also watch the appropriate video tutorial and discover more recipe reels. You might discover something else that isn’t on the blog yet. But first, let’s take a look at this delicious recipe:
- 500 g Schupfnudeln
- 1/2 Paprika
- 50 g Kichererbsen
- 1 Karotte
- 1/2 Zwiebel
- 1 Tomate
- 1 TL Salz
- 1 TL Pfeffer
- 1 TL Chili
- 1 TL Paprikapulver
- 1 TL getrocknete Kräuter
- 1/2 TL Currypulver
- 150 ml fettarme Kokosmilch
- 30 g veganer Käse
- Paprika, Möhre und Tomate waschen und in Stücke schneiden. Zwiebel schälen und würfeln. Kichererbsen abwiegen. Mit den Schupfnudeln, Gewürzen und Kokosmilch in eine große Pfanne geben. Alles unterrühren aufkochen.
- Die Hitze reduzieren und alles zugedeckt für ca. 40 Minuten köcheln lassen. Vom Herd nehmen, den veganen Käse zugeben und unter Rühren schmelzen.
- Die Schupfnudelpfanne nach Geschmack mit frischen Frühlingszwiebeln garnieren und genießen!
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