Recipe, styling, and photography by Mirel Freylich

Pastrami, Noodles, ’n’ Crunch

Served warm or at room temperature, this is great with the cholent course Shabbos day. The dressing brings all the components together for a real hit.

Yield: 8 servings

Ingredients:

1 tablespoon oil

1 lb. angel hair pasta, cooked and drained according to package instructions

14 oz. sliced pastrami, cubed

¼ cup crispy fried onions

¼ cup honey

2 tablespoons soy sauce

2 tablespoons ketchup

1 frozen garlic cube

1 teaspoon basil

Directions:

In a large skillet over high heat, heat oil. Fry pastrami cubes for 30 seconds on each side. Remove with a slotted spoon and drain excess oil.

In a small bowl, whisk together honey, soy sauce, ketchup, garlic, and basil until smooth.

Place noodles, pastrami, and crispy onions in a serving bowl. Toss with dressing and serve immediately.

Tip: If frying the pastrami in advance, store it in a sealed airtight container to prevent it from drying out.