There’s something irresistibly comforting about egg noodles. Maybe it’s the way they effortlessly twirl around a fork or the way they take on the flavors of whatever delicious sauce or broth you pair them with. From my own kitchen adventures, I’ve discovered that egg noodles are a fantastic canvas for a multitude of recipes ranging from hearty dinners to light, refreshing meals. Let me share with you some of my all-time favorite recipes that make egg noodles the star of the show.
Hearty Beef Stroganoff with Egg Noodles
One of my go-to comfort foods has to be beef stroganoff. The tender strips of beef mingled with a creamy mushroom sauce, served over a bed of egg noodles, have a way of turning any dinner into a cozy affair.
Ingredients:
- 1 pound of beef sirloin, thinly sliced
- 12 ounces of egg noodles
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cups of mushrooms, sliced
- 1 clove garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
- Cook the egg noodles according to the package instructions and set them aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the beef and cook until browned. Remove the beef from the skillet.
- In the same skillet, add the onion and mushrooms, sautéing until they are tender. Add the garlic and cook for another minute.
- Pour in the beef broth and Worcestershire sauce, and let it simmer for a few minutes to reduce slightly.
- Lower the heat and stir in the sour cream until you get a creamy sauce. Season with salt and pepper.
- Return the beef to the skillet and warm through.
- Serve the beef and sauce over the egg noodles and garnish with parsley. The beauty of this dish is its simplicity and depth of flavor.
Light Lemon Garlic Egg Noodle Salad
For those days when I crave something lighter yet satisfying, I turn to this lemon garlic egg noodle salad. It’s bright, zesty, and just what you need for a quick lunch that doesn’t weigh you down.
Ingredients:
- 12 ounces of egg noodles
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Cherry tomatoes and additional basil for garnish
Directions:
- Cook the egg noodles according to package instructions, then drain and rinse under cold water to cool.
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, and minced garlic.
- Toss the cooled noodles in the lemon garlic dressing until well coated.
- Stir in the Parmesan cheese and chopped basil. Season with salt and pepper to your taste.
- Garnish with cherry tomatoes and additional basil before serving. This salad is a hit at picnics and potlucks or just as a delightful side.
Closing Thoughts
Egg noodles are such a versatile ingredient that I find myself turning to them time and time again. They are the perfect base for robust, savory flavors and stand up just as well in lighter, more delicate dishes. Whether tossed in a hearty stroganoff or mixed into a fresh salad, egg noodles have a wonderful way of elevating a meal from simple to sublime.
Quick and Easy: Simple Egg Noodle Dinners
In my kitchen, efficiency meets comfort, and nothing embodies this more than egg noodles. These golden ribbons are my secret weapon for whipping up dinners that are as satisfying as they are simple. Let me walk you through some of my favorite egg noodle dinners that you can get on the table in no time.
Sesame Egg Noodles Stir-Fry
When I’m craving the flavors of takeout but need something on the table quickly, I turn to my sesame egg noodle stir-fry. It’s a one-pot wonder filled with veggies, protein, and an irresistible sauce.
Ingredients:
- 8 ounces of egg noodles
- 2 tablespoons sesame oil
- 2 cups mixed vegetables (like bell peppers, broccoli, and snap peas)
- 2 cloves garlic, minced
- 2 chicken breasts, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- Sesame seeds and sliced green onions for garnish
Directions:
- Cook egg noodles according to the package instructions, then drain and set aside.
- Heat sesame oil in a large skillet over medium-high heat. Sauté the veggies and garlic until they start to soften.
- Add the chicken slices and cook until they’re no longer pink.
- In a small bowl, mix soy sauce, oyster sauce, brown sugar, and ginger to create the sauce.
- Toss the cooked noodles into the skillet with the chicken and veggies. Pour the sauce over the top and stir to combine.
- Serve hot, garnished with sesame seeds and green onions. This dish is a hit every time and it’s ready in just about 20 minutes!
Creamy Egg Noodle and Tuna Casserole
My creamy tuna casserole is a tribute to childhood memories, but it’s all grown up with a homemade sauce and a crunchy topping.
Ingredients:
- 8 ounces of egg noodles
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 can (12 ounces) of tuna, drained and flaked
- 1 cup frozen peas
- 1/2 cup breadcrumbs
- Salt and pepper to taste
Directions:
- Preheat your oven to 375°F (190°C).
- Cook the egg noodles slightly al dente, drain, and set aside.
- In the same pot, melt the butter over medium heat and whisk in the flour to make a roux.
- Gradually pour in the milk, stirring constantly until the sauce thickens.
- Stir in the cheddar until melted. Season with salt and pepper.
- Fold in the tuna, peas, and cooked egg noodles.
- Transfer to a baking dish and sprinkle breadcrumbs over the top.
- Bake for about 20 minutes until the top is golden and bubbly. This casserole is comfort in a dish, and it’s as easy to make as it is delicious.
Closing Thoughts
These simple egg noodle dinners have saved me on busy weeknights more times than I can count. They’re the epitome of what I love about home cooking: minimal effort with maximum flavor. Egg noodles have a unique way of making a meal feel special without any fuss, and for that, they’ll always have a place in my pantry and my heart.
Creative Casseroles Featuring Egg Noodles
Welcome back to my cozy corner of the culinary world, where today we’re celebrating the versatile, the humble, and the ever-comforting egg noodle. Casseroles are a staple in my recipe book, and when you fold in the tender, chewy goodness of egg noodles, you elevate this classic dish into something truly special. I’m excited to share with you some of my most creative casserole creations that feature this pantry staple.
Baked Egg Noodle Ratatouille
Inspired by the rustic French countryside, this dish marries the heartiness of a casserole with the freshness of summer vegetables.
Ingredients:
- 8 ounces of egg noodles
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced into rounds
- 1 eggplant, diced
- 1 bell pepper, diced
- 2 tomatoes, diced
- 3 tablespoons olive oil
- 2 teaspoons Herbes de Provence
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
Directions:
- Preheat your oven to 400°F (200°C).
- Cook egg noodles al dente, drain, and set aside in a greased casserole dish.
- In a large bowl, toss zucchini, squash, eggplant, bell pepper, and tomatoes with olive oil, Herbes de Provence, salt, and pepper.
- Layer the vegetable mixture over the egg noodles and sprinkle with Parmesan cheese.
- Bake for 25-30 minutes, until the vegetables are tender and the top is golden brown. It’s a colorful, nutritious, and satisfying meal that’s as beautiful as it is delicious.
Egg Noodle and Chorizo Enchilada Casserole
This casserole brings a zesty twist to the table, combining the comforting texture of egg noodles with bold Mexican flavors.
Ingredients:
- 8 ounces of egg noodles
- 1 pound chorizo sausage, casing removed
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese blend
- Fresh cilantro for garnish
- Sliced avocado and sour cream for serving
Directions:
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, cook chorizo with onion and garlic until the meat is browned and the onions are soft.
- Cook egg noodles until al dente, drain, and add to the chorizo mixture along with the black beans and 1 cup of enchilada sauce.
- In a casserole dish, layer half of the egg noodle mixture, followed by a layer of cheese. Repeat layers, pouring the remaining enchilada sauce over the top.
- Cover with foil and bake for 20 minutes. Remove the foil, and bake for an additional 10 minutes or until cheese is bubbly and slightly browned.
- Garnish with fresh cilantro, and serve with sliced avocado and a dollop of sour cream. This dish is a fiesta in a dish and will surely be a crowd-pleaser at any gathering.
Closing Thoughts
Egg noodles are the perfect backdrop for a myriad of flavors. They’re like the blank canvas of the pasta world, ready to take on the personality of whatever they’re paired with. These casserole recipes are a testament to the versatility of egg noodles and how they can transform the traditional casserole into something that’s anything but ordinary.
Savory Skillet Recipes Using Egg Noodles
In my kitchen, the trusty skillet is a cherished tool, just as indispensable as the ingredients that dance within it. Among these, egg noodles have become a staple for their quick cooking time and incredible ability to soak up flavors. I’m excited to share with you a couple of my go-to savory skillet recipes where egg noodles are the star, perfect for those evenings when you crave something hearty yet simple.
Skillet Beef Stroganoff with Egg Noodles
Nothing says comfort like a creamy, savory beef stroganoff, and when tossed with egg noodles right in the skillet, it’s a match made in heaven.
Ingredients:
- 8 ounces of egg noodles
- 1 tablespoon olive oil
- 1 pound beef sirloin, thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup beef broth
- 1 cup sour cream
- Salt and freshly ground black pepper to taste
- Chopped parsley for garnish
Directions:
- Cook egg noodles according to package instructions until al dente, drain, and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned. Remove beef from the skillet and set aside.
- In the same skillet, add onions and garlic, and cook until translucent. Add mushrooms and sauté until they are golden brown.
- Stir in Worcestershire sauce, Dijon mustard, and beef broth. Bring to a simmer and let the liquid reduce slightly.
- Lower the heat and stir in the sour cream until you have a smooth sauce. Season with salt and pepper.
- Return the beef to the skillet along with the cooked egg noodles, tossing everything together until the noodles are coated in the creamy sauce.
- Serve hot, garnished with chopped parsley. This stroganoff variant is rich, indulgent, and ready in a matter of minutes, perfect for a weeknight indulgence.
Lemon Garlic Chicken and Egg Noodles Skillet
For something on the lighter side but equally satisfying, this zesty lemon garlic chicken skillet with egg noodles is a dish that bursts with freshness and flavor.
Ingredients:
- 8 ounces of egg noodles
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 cup chicken broth
- 1 cup spinach leaves
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese for serving
Directions:
- Cook egg noodles according to package directions until al dente, drain, and set aside.
- In a skillet over medium-high heat, heat the olive oil and add the chicken pieces. Season with salt and pepper, and cook until golden brown and cooked through.
- Add the lemon zest, lemon juice, garlic, and Italian seasoning to the skillet, stirring well to coat the chicken.
- Pour in the chicken broth and bring to a simmer, letting the liquid reduce by half.
- Stir in the spinach and cook until just wilted.
- Toss in the cooked egg noodles, mixing until everything is combined and the noodles are warmed through.
- Serve with a generous sprinkling of Parmesan cheese. This dish is a delightful symphony of citrus and garlic, light yet satisfying, and perfect for a quick, nutritious dinner.
Kid-Friendly Egg Noodle Recipes for Picky Eaters
As a parent, I know the dinner table can sometimes feel like a battlefield when picky eaters are involved. It’s a mission to find meals that are nutritious, easy to make, and above all, kid-approved. That’s where egg noodles come to the rescue in my kitchen. They’re soft, easy to eat, and wonderfully versatile. Here are some egg noodle recipes that have won the seal of approval from the littlest critics in my home.
Cheesy Egg Noodle Marvel
There’s something about the magical combination of cheese and noodles that can win over almost any child. This dish is my twist on the classic mac ‘n’ cheese, but with more protein and a delightful texture.
Ingredients:
- 8 ounces of egg noodles
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 1/2 cups shredded cheddar cheese
- 1/4 teaspoon paprika (optional)
- Salt to taste
Directions:
- Cook the egg noodles according to the package instructions until al dente. Drain and set them aside.
- In the same pot, melt butter over medium heat. Stir in flour to create a roux and cook for about a minute.
- Gradually whisk in the milk until the mixture is smooth.
- Add shredded cheese to the pot and stir until melted and combined into a creamy cheese sauce.
- Stir in the cooked egg noodles until they’re coated evenly with the cheese sauce.
- Sprinkle with a pinch of paprika for a touch of color and serve warm. This dish is a gooey, cheesy delight that never fails to make my kids smile.
Sneaky Veggie Egg Noodle Bake
This is my sneaky way of incorporating veggies into my kids’ diets. Baked in a creamy sauce with egg noodles, even the most veggie-averse kids will have a hard time saying no.
Ingredients:
- 8 ounces of egg noodles
- 1 cup mixed vegetables (carrots, peas, corn, and broccoli), finely chopped
- 1 cup cooked chicken, shredded (optional)
- 1 cup cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Directions:
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Cook the egg noodles just shy of al dente, since they will continue to cook in the oven. Drain and place them in a large mixing bowl.
- Steam the mixed vegetables until they’re just tender and mix them into the bowl with the noodles.
- Add the shredded chicken, cream of mushroom soup, milk, mozzarella cheese, and garlic powder to the bowl. Season with salt and pepper and stir until everything is well combined.
- Transfer the mixture into the prepared baking dish, sprinkle with breadcrumbs, and bake for 20-25 minutes or until the top is golden and crispy. This warm, hearty bake is packed with nutrients, and the breadcrumbs add a pleasing crunch that kids adore.
