Hungarian Poppy Seed Noodles (Mákos Tészta)

Ingredients

• 12 oz Egg-free Noodles
• 0.75 cup Ground poppy seeds
• 0.5 cup Sugar
• 0.25 cup Dairy-free butter
• 1 tsp Lemon zest

Instructions

1. 1Bring a large pot of lightly salted water to a rolling boil over high heat. Add the 12 oz of egg-free noodles and cook for 8 to 10 minutes, or until tender but still firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2While the noodles are cooking, place 0.75 cup of ground poppy seeds and 0.5 cup of sugar into a large mixing bowl. Stir them together until they are well combined.
3. 3In a small saucepan, melt the 0.25 cup of dairy-free butter over low heat. Heat the butter until it is fully liquid, which should take about 2 to 3 minutes. Do not let the butter brown.
4. 4Pour the melted dairy-free butter from the saucepan into the bowl with the poppy seed and sugar mixture. Stir everything together with a spoon until the poppy seeds and sugar are evenly coated with the butter.
5. 5Add the drained, cooked egg-free noodles to the bowl containing the poppy seed mixture. Toss the noodles gently with the mixture using two large spoons or forks until every strand of noodle is evenly coated.
6. 6Add the 1 tsp of lemon zest to the bowl with the coated noodles. Stir gently for another 30 seconds to distribute the lemon zest evenly throughout the dish.
7. 7Serve the Hungarian Poppy Seed Noodles warm immediately.

Substitutions

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