Hungarian Cottage Cheese Noodles (Gluten-Free)

Ingredients

• about 225 g Rice noodles
• about 450 g Cottage cheese
• 1/2 cup Sour cream
• 6 slices Bacon
• 2 tbsp Sugar
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the about 225 g of rice noodles in a large pot of boiling water until they are tender, about 5-7 minutes. Drain the noodles well in a colander.
2. 2While the noodles are cooking, place 6 slices of bacon in a 25.4 cm skillet over medium heat. Cook for 8-12 minutes, turning occasionally, until the bacon is crispy and browned. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain. Once cool enough to handle, crumble the bacon into small pieces.
3. 3In a large bowl, combine the drained about 225 g of rice noodles, about 450 g of cottage cheese, and 1/2 cup of sour cream. Stir gently until everything is well mixed.
4. 4Add the 2 tbsp of sugar to the noodle mixture and stir again to combine.
5. 5Season the mixture with 1/2 tsp of black pepper and stir one last time.
6. 6Serve the Hungarian Cottage Cheese Noodles warm. Sprinkle the crumbled bacon over the top just before serving.

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