Recipe for Easy Egg Noodle Side Dishes
This Amish egg noodles recipe is one of the virtually requested side dishes from my kids! They merely love these easy buttered noodles.
I don't want to be presumptuous or anything, but these Amish Egg Noodles are your new favorite side dish.
Just wait. You'll encounter.
My girl and I are both total pasta lovers, so when I'm request what to make for dinner she always pipes upwardly with "blanket noodles." I know, blanket noodles sound weird, simply she only calls them that because the shape of the egg noodles I buy are long and wide, like blankets. Ha! That girl cracks me up.
Anyway, you tin utilize whatsoever dried egg noodles for this, merely I really love the larger shapes for this easy side dish.
How to cook egg noodles:
This recipe is one of those hands off, set up it and forget information technology recipes that is super forgiving. You basically bring some chicken stock and a bouillon cube to a boil, dump in some noodles, return to a boil, and and then turn off the heat, cover the noodles, and walk away.
Xxx minutes later you take the most perfectly satisfying comfort food… True story.
Well, I did skip one important stride…butter!
After the noodles are cooked through, you drop in a half stick of butter (or more than! I won't judge!) and then stir in a little parsley, salt, and pepper.
We really like the simplicity of this dish. These noodles but have a dainty, mellow, buttery vibe going on. Beloved them then much!
Can Amish egg noodles exist reheated?
Yes, and they still taste great! You tin can microwave them until warm stirring every minute.
You might desire to add a trivial extra butter if they appear to look a little dry. More butter never hurt! 😉
Looking for something to serve with this egg noodle recipe?
These get great aslope my crock pot pork chops , baked drumsticks, and with steak bites. Yes we consume egg noodles often and with everything. I bet you'll start too! 😉
Some of other sides that seem to be on repeat in my house are these oven roasted potatoes with bacon, the creamiest macaroni and cheese y'all'll always eat, and these green beans with bacon and onions.
Prep 5 minutes
Melt 40 minutes
Full 45 minutes
- half dozen tablespoons butter, divided
- 28 ounces chicken broth
- ane chicken bouillon cube
- 12 ounces extra wide egg noodles
- one teaspoon parsley flakes
- Common salt and pepper, to gustation
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In a large pan, brown ii tablespoons of butter over medium rut.
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Cascade the chicken stock and bouillon cube into the pan and bring to a eddy.
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Add the egg noodles to the craven stock and render to a eddy. Embrace the pot and remove from the heat.
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Permit the noodles set for 30 minutes, stirring every 10 minutes or so.
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Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-two minutes until noodles are tender.
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Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste.
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Serve immediately or go out in the pan, covered, until ready to serve. These will stay warm for 20 more minutes or so with no problems.
Calories: 328 kcal (16%) | Carbohydrates: 41 g (14%) | Protein: 9 g (eighteen%) | Fat: xiv yard (22%) | Saturated Fat: 7 g (44%) | Cholesterol: 77 mg (26%) | Sodium: 758 mg (33%) | Potassium: 266 mg (eight%) | Fiber: two g (8%) | Saccharide: i g (1%) | Vitamin A: 400 IU (8%) | Vitamin C: x.3 mg (12%) | Calcium: 41 mg (iv%) | Iron: 1.5 mg (8%)
This recipe was originally published in July 2014. Information technology was updated with new photos in Feb 2020.
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