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Recipe by Mirel Freylich

Pastrami, Noodles, ’n’ Crunch

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Pastrami, Noodles, ’n’ Crunch
Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat - Soy
30 Minutes
Diets

No Diets specified

Served warm or at room temperature, this is great with the cholent course Shabbos day. The dressing brings all the components together for a real hit.

Ingredients

Pastrami and Noodles

  • 1 tablespoon oil

  • 1 pound angel hair pasta, cooked and drained according to package instructions

  • 14 ounces sliced pastrami, cubed

  • 1/4 cup crispy fried onions (like French’s)

  • 1/4 cup Manischewitz Honey

Directions

Pastrami, Noodles, ’n’ Crunch

1.

In a large skillet over high heat, heat oil. Fry pastrami cubes for 30 seconds on each side. Remove with a slotted spoon and drain excess oil.

2.

In a small bowl, whisk together honey, soy sauce, ketchup, garlic, and basil until smooth.

3.

Place noodles, pastrami, and crispy onions in a serving bowl. Toss with dressing and serve immediately.

Tips:

If frying the pastrami in advance, store it in a sealed airtight container to prevent it from drying out.

About the Voice of Lakewood:

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

crunch topping deli elevated hearty meat Mirel Freylich noodles pasta pastrami Shabbos
Pastrami, Noodles, ’n’ Crunch

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