Homemade Baked Noodles

• 1/2 pounds, 78 ounces, weight Egg Noodles
• 2 Tablespoons Vegetable Oil
• 1 teaspoon Ginger, Chopped
• 1 teaspoon Garlic, Chopped
• 1 whole Onion Shredded
• 3-58 ounces, weight Carrots, Shredded
• 3-58 ounces, weight Cabbage, Shredded
• 2 Tablespoons Bell Pepper Shredded
• 1 Tablespoon Soy Sauce
• 1- 1/2 Tablespoon Tomato Sauce
• 1/4 teaspoons Pepper To Taste
• 1 cube Vegetable Bouillon
• 1 teaspoon Salt To Taste
• 10 tablespoons, 7 pinches White Cream Sauce (Storebought Alfredo Or Other Will Do)
• 3-58 ounces, weight Green Onion Stalks (the Greens, Cut In One-inch Pieces)
• 3-58 ounces, weight Breadcrumbs

1. Boil the noodles according to package instructions.
2. When they are cooked, drain water and set aside.
3. In a pan heat 2 tablespoons vegetable oil over medium high heat.
4. Add ginger, garlic and onion.
5. Saute for 2 minutes.
6. Add carrot, cabbage and bell pepper.
7. Cook 3 minutes longer.
8. Add soy sauce, tomato sauce, pepper, vegetable bouillon cube and salt.
9. Mix well.
10. After that sauce starts to boil add the cooked noodles and mix well.
11. After a few minutes of allowing the flavors to mingle together, remove from heat.
12. Add green onion leaves and 75 ml white sauce.
13. Mix well.
14. Next take a round pan (8 inch diameter) and grease it with butter or oil.
15. Now sprinkle breadcrumbs and put the noodles in greased pan.
16. Press down the noodles.
17. Pour 75 ml white cream sauce on noodles and sprinkle with additional breadcrumbs.
18. Bake at 20 minutes at 200C.
19. Serve hot.
20. Enjoy.

noodles, vegetable oil, ginger, garlic, onion, weight carrots, weight cabbage, bell pepper, soy sauce, tomato sauce, pepper, vegetable bouillon, salt, white cream sauce, weight green onion, weight breadcrumbs

Taken from tastykitchen.com/recipes/main-courses/homemade-baked-noodles/ (may not work)