4 Ways to Love National Noodle Month!

4 Ways to Love National Noodle Month!

Believe it or not, among other things March is National Noodle Month. And really, who doesn’t love noodles? Homemade or store-bought, they’re a comfort-food staple and one of the most versatile things you can keep in your pantry. Try these hearty ...

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Lehman's

Ingredients

• 1 medium hard head cabbage – cored, outside leaves removed
• 2 tsp sugar
• 1 Tablespoon Bacon fat and/or butter
• Salt and pepper to taste
• Wide egg noodles
• 1/2 (2.5 lb package) Lehman’s dried spelt noodles
• 2 (5 ounce) cans skinless, boneless salmon, drained (you can substitute tuna)
• 1 cucumber, thinly sliced
• 2 (5.3 ounce) containers of Greek yogurt
• 2/3 cup mayonnaise
• 1 teaspoon dill
• 1 teaspoon onion powder
• 1 cup cherry tomatoes, halved
• 28-oz can of Lehman’s Beef
• 3– 27-oz cans of Lehman’s Beef Broth
• Half bag (1-1/4 lb) of Lehman’s Egg Noodles
• Salt and Pepper to taste
• Garnish with parsley (if desired)

Directions

1. Quarter cabbage and chop into thin slices.
2. Heat butter and/or bacon fat in a cast iron skillet.
3. Add cabbage and sprinkle with sugar, salt, and pepper.
4. Cook until cabbage is soft but not soggy.
5. Mix with hot buttered wide noodles and serve hot.
6. Fill a large pot with lightly salted water and bring to a rolling boil.
7. Cook noodles, then drain and rinse with cold water.
8. Transfer noodles to a large bowl.
9. In a separate bowl, flake the salmon, and gently toss it with the cherry tomatoes and cucumber, Greek yogurt, mayonnaise, dill, and onion powder.
10. Spoon yogurt mixture over noodles and gently combine mixture until the noodles are well coated.
11. Chill, covered, in the refrigerator for at least 30 minutes. I like to make it ahead and it chill it overnight.
12. Gently toss the salad before serving.
13. Boil noodles in beef broth.
14. Mix in beef, salt and pepper.
15. Top with parsley and serve hot.