Mushroom and vegetable noodles

Ingredients:

500 g chestnut mushrooms
300–400 g Brussels sprouts
100 g pancetta or bacon
200 ml rice cream
500 g potatoes
120–130 g plain flour
50 g butter
garlic powder
chives
oil, salt and pepper

Preparation:
Boil the potatoes in salted water, then drain and mash. Add the flour and butter and mix well. Roll out the dough, form into noodles, then cook in boiling, salted water in small batches until done. When all the noodles are cooked, drain and fry in a hot pan.

Fry the diced pancetta until browned and crisp, then remove from the pan and set aside. Add the halved, peeled Brussels sprouts and quartered mushrooms to the pan. Soften, then fry until golden. Return the pancetta to the pan and pour over the rice cream. Season with salt, pepper and chives.

Serve with the cooked noodles. Best eaten immediately.