Egg Noodles With Yogurt-Vegetable Sauce
|Butter/Oil||15 Milliliter (1 Tablespoon, For Frying)|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Sliced mushrooms||120 Milliliter (1/2 Cup)|
|Diced peeled carrots||120 Milliliter (1/2 Cup)|
|Ear of corn/3/4 cup frozen corn||1 , sliced off the cob|
|Diced cooked turkey||240 Milliliter (1 Cup, And/or Ham)|
|Tamari/Soy sauce||To Taste|
|Plain non-fat yogurt||480 Milliliter (2 Cups, At Room Temperature)|
|Egg noodles||12 Ounce (360 Gram)|
|Thinly sliced zucchini||1⁄4 Cup (4 tbs) (For Garnish)|
Heat the butter in an ovenproof skillet.
Working with one ingredient at a time, and stirring after each addition, add the onion, garlic, mushrooms, carrots and corn.
Sprinkle in a small amount of water as vegetables cook so they don't become too dry.
Add the meat, if desired, and stir in.
Add the tamari and stir again.
When the vegetables are tender, remove from heat, add the yogurt and stir to blend.
Then place the pan of vegetables in a warm oven to blend the flavors while you cook the noodles.
Cook the egg noodles according to package directions.
Drain, place in a serving dish and dot with butter.
Cover with the yogurt-vegetable sauce and sprinkle with paprika.
Garnish with zucchini, if desired.