Turkish Noodles with Sun-Dried Tomatoes
(Kurutulmus Domatesli Eriste)
1⁄2 cup Egg noodles (Eriste)
2 cups vegetable broth or water
2-3 tbsp extra virgin olive oil
4-5 sun-dried tomatoes (in oil), sliced
1 garlic clove, minced
Feta cheese, crumbled
2-3 Turkish black olives, pitted, chopped
Saute the tomatoes and garlic with the olive oil at medium heat. When the smell of garlic comes out, pour in the vegetable broth. Bring to boil, then add the egg noodles, stir. Turn the heat down to low- medium. Cook until the noodles absorb all the water. Stir occasionally.
Serve the noodles topped with feta cheese and black olives.
Makes one serving.