Tasty and yummy snack.This recipe is great for the kids or adults.


  • * 250 grams Egg Noodles

  • * 1 Tablespoon Vegetable Oil

  • * 1/2 teaspoons Garlic Chooped

  • * 2 Tablespoons Red Onion Shredded

  • * 100 grams Carrots, Shredded

  • * 100 grams Cabbage, Shredded

  • * 1/4 teaspoons Black Pepper

  • * 1/4 teaspoons Salt To Taste

  • * 1/2 cubes Vegetable Bouillon

  • * 1 whole Egg Beaten

  • * Optional, For Serving: Tomato Sauce


  • 1.

    Preparation Instructions

  • 2.

    Boil the noodles according to package instructions. When they are cooked, drain water and set noodles aside. (I made these noodles without a machine).

  • 3.

    In a pan heat 1 tablespoons vegetable oil over medium high heat. Add garlic and onion. Saute for 2 minutes. Add carrot and cabbage. Cook 3 minutes longer. Add pepper, vegetable bouillon cube and salt. Mix well until seasonings and bouillon cube are absorbed. Let cool.

  • 4.

    After that lay 25 grams cooked noodles flat (you can dust a bit of plain flour on the tray so they don’t stick). Now place a tablespoon full of filling mixture on the corner of the noodles. Roll up starting from the narrow end and place on a greased baking tray (use butter or cooking spray). Continue with remaining noodles and filling mixture.

  • 5.

    Next brush beaten egg around the rolls of noodles. Bake at 200 C for 25 minutes or until they begin to brown.

  • 6.

    Serve with tomato sauce.

  • 7.


Nutritional information

Nutritional analysis per serving (15 servings)

  • Energy 82kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 13g
  • Sugar 0g
  • Sodium 83mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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