Hungarian Cottage Cheese Noodles (Túrós Csusza) with Dairy-Free Cottage Cheese

Ingredients

• 1 lb Egg Noodles
• 16 oz Dairy-Free Cottage Cheese
• 6 slices Dairy-Free Bacon
• 4 tbsp Dairy-Free Sour Cream (optional)
• 0.25 tsp Black Pepper

Instructions

1. 1Place a large heavy-bottomed pot on the stove over high heat. Add 8 cups of water and 1 tablespoon of salt (if you have it). Bring the water to a rolling boil, then add the 1 lb of egg noodles. Cook for 8 to 10 minutes, or until the noodles are tender but still have a slight bite. Drain the noodles thoroughly in a colander.
2. 2While the noodles are cooking, place 6 slices of dairy-free bacon in a cold, 10-inch skillet. Turn the heat to medium. Cook the bacon for 10 to 15 minutes, turning occasionally, until it is golden brown and crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels to absorb excess grease. Once cool enough to handle, crumble or chop the bacon into small pieces.
3. 3In a large bowl, combine the drained 1 lb of egg noodles with the 16 oz of dairy-free cottage cheese. Add the crumbled dairy-free bacon.
4. 4Season the mixture with 0.25 teaspoon of black pepper. Toss everything together gently until the noodles, cottage cheese, and bacon are well combined.
5. 5Serve the Hungarian Cottage Cheese Noodles immediately. If desired, add a dollop of 4 tablespoons of dairy-free sour cream to each serving.

Substitutions

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