Recipe Vortex

Potato noodles:

500 g/1.1 lbs potatoes (the older the better)

1 ¼ – 2 cups of flour – see notes below

1 tbsp vegetable oil

1 tbsp semolina

salt, pepper

Cabbage & Tofu:

2 tbsp vegan butter or vegetable oil

1 onion, chopped

1 cup of smoked tofu, diced

3 cups thinly sliced cabbage

1 small chili, chopped

vegan sour cream

salt, pepper

Potato noodles:

Peel and dice potatoes. Cook them in salted water until tender, but still firm, about 15 minutes. Drain, let cool a bit, then mash them with a potato masher.

Add about 1 cup of flour, oil, semolina, and a generous pinch of salt and pepper. Mix everything together, then start to knead the dough, adding more flour as you need. Older potatoes need about 1 ¼ cup of flour, while younger ones can take anything up to 2 cups.

Knead the dough until it’s soft, but pliable. Dough should not stick to your fingers.

Divide dough into 4-6 portions, and lightly flour a surface. Roll portions into thicker ropes, then cut ropes into 1/2 inch/1 cm pieces. Gently roll those individual pieces into noodles.

Bring a pot of salted water into a boil. Add potato noodles to boiling water in batches, and cook them until they float on the top, about 3 minutes.

Remove potato noodles from water using a slotted spoon, drain, and repeat with remaining noodles.

Cabbage & Tofu:

While noodles are cooking, prepare the rest of the dish. Heat up vegan butter or oil in a large skillet, then add onion, and sauté for about 3 minutes, stirring occasionally.

Add diced tofu, and cook on for 5-7 minutes, until onion turns translucent, and tofu gets a nice crust.

Add sliced cabbage, and cook on for 5 more minutes, stirring occasionally.

Once cabbage softens, add drained potato noodles, and cook for 2-3 more minutes, until everything is heated. Season with salt and pepper

Serve immediately with vegan sour cream and chopped chili on top. Enjoy!

Notes

Hungarian Potato Noodles are best made with old potatoes. The older your potatoes are, the less flour you need for the dough. Aim for really old potatoes in this recipe.