Egg Noodles And Gravy Homemade Recipes

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GIZZARDS AND NOODLES



Gizzards and Noodles image

We grew up on "cheap" food but this one has become a family standard for comfort food. The recipe screams for additions and variations but we just seem to prefer it plain. This is extremely inexpensive to fix and if you like gizzards this one is easy as sin to fix. My mother would make a big batch up and then use it as a "bribe" to get my sister and I over for lunch. Don't have to ask twice, Mom.

Provided by Cloudtears

Categories     One Dish Meal

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb chicken gizzard
2 teaspoons salt
1 package noodles, of your choice
1/2 cup butter or 1/2 cup margarine (Approx.)
salt and pepper

Steps:

  • Rinse and cut in half each gizzard.
  • Simmer in water and 2 tsp salt for about 3 hours or until very tender.
  • (Do Not Boil).
  • Cook noodles until done, drain and add gizzards, butter and salt and pepper to taste.

Nutrition Facts : Calories 160, Fat 15.8, SaturatedFat 9.8, Cholesterol 102.3, Sodium 893.5, Protein 5.2

HANDMADE EGG NOODLES



Handmade Egg Noodles image

These homemade egg noodles are super easy to prepare and come with a savory brown butter and garlic sauce for added deliciousness.

Provided by NoFailRecipes

Time 30m

Yield 8

Number Of Ingredients 9

3 ½ cups all-purpose flour
5 large eggs
1 tablespoon vegetable oil, or as needed
1 tablespoon water, or as needed
½ cup butter
3 cloves garlic, minced
salt to taste
½ cup chopped fresh parsley
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Pour flour on a countertop and create a well in the center of the pile. Place eggs in the center with a splash of water and oil; use a fork to whisk and bring dough together. Knead until it forms a ball.
  • Cut the dough ball into quarters on a floured surface and roll each piece out to 1/8- or 1/4-inch thickness. Cut into desired lengths and shapes.
  • Bring a pot of salted water to a boil. Add noodles and cook until tender yet firm to the bite, 4 to 5 minutes. Drain.
  • Meanwhile, bring butter to a simmer in a saucepan. Add garlic and salt. Mix in cooked noodles and top with parsley and Parmesan cheese.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 42.7 g, Cholesterol 149 mg, Fat 17.6 g, Fiber 1.6 g, Protein 10.8 g, SaturatedFat 9 g, Sodium 167.1 mg, Sugar 0.5 g

RICE NOODLES WITH EGG DROP GRAVY



Rice Noodles With Egg Drop Gravy image

This recipe is reminiscent of wat tan hor, a Cantonese, Singaporean and Malaysian meat and fresh rice noodle dish that's topped with a silky egg gravy. Wat tan means "smooth egg" in Cantonese, describing the velvety gravy that smothers the noodles. In this vegetarian riff, pantry-friendly dry rice noodles are used. The silky texture of the sauce is achieved by adding cornstarch slurry, a common technique in Chinese cooking, followed by beaten eggs, which cook the moment they hit the hot gravy and become long, irregular strands. For extra heartiness, add slices of pan-fried tofu or extra vegetables like broccoli or cauliflower.

Provided by Hetty McKinnon

Categories     dinner, weeknight, noodles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Kosher salt and black pepper
12 ounces thick dried rice noodles
3 tablespoons neutral oil, such as grapeseed or canola
2 tablespoons soy sauce
1 tablespoon dark soy sauce (see Tip)
2 cups vegetable stock
1 teaspoon granulated sugar
1 tablespoon cornstarch
2 garlic cloves, finely chopped
1 (1-inch) piece of ginger, peeled and finely chopped
1 carrot, peeled and thinly sliced diagonally
4 heads baby bok choy (about 12 ounces), trimmed and sliced lengthwise into 4 pieces
2 tablespoons vegetarian stir-fry sauce or oyster sauce
2 eggs, beaten
Handful of cilantro leaves (optional)

Steps:

  • Bring a large pot of salted water to the boil. Add noodles and cook according to package instructions, stirring often, until al dente. Drain and rinse under cold water until the noodles are completely cool, shaking off as much water as you can.
  • Heat a large, well-seasoned cast-iron skillet (a nonstick pan will work, too, but you won't necessarily get the same smoky flavor) on medium-high until it is very hot, then add the noodles, 2 tablespoons of oil, 1 tablespoon of soy sauce and the dark soy sauce, and, toss to coat the noodles using tongs or chopsticks. Fry for 3 to 4 minutes, mostly undisturbed, but tossing every minute or so until there is a nice char on some of the noodles. (If your pan is not well-seasoned, the noodles may stick, so toss the noodles after every minute to prevent sticking.) Remove noodles from the pan and set aside. Wipe out the pan.
  • Place the vegetable stock, sugar and cornstarch in a small bowl, and stir to combine. Set aside.
  • To the same skillet, add the remaining 1 tablespoon neutral oil along with the garlic and ginger, and stir for 30 seconds until fragrant. Add the carrot, stir-fry for 1 minute just to soften slightly, then add the baby bok choy, stir-fry or oyster sauce, and the remaining 1 tablespoon soy sauce, and toss. Stir the cornstarch and vegetable stock mixture, then pour it into the skillet, and stir until it comes to a boil and thickens, 1 to 3 minutes.
  • Very slowly trickle the beaten eggs into the gravy in a circular motion (no need to stir). Cook the eggs until set, 30 to 60 seconds from when you start pouring. Remove from the heat. Taste and season with salt and pepper, if needed.
  • To serve, place the noodles in serving bowls, and spoon a generous amount of gravy and vegetables over the noodles. Top with cilantro leaves, if using.

CHICKEN WITH NOODLES AND GRAVY



Chicken with Noodles and Gravy image

When this homey chicken dish comes out of the slow cooker, the golden, creamy sauce coats the noodles and the tender chicken easily comes off the bone.-Glenda Prince, Gravette, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 4 servings.

Number Of Ingredients 8

4 chicken leg quarters
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 envelopes chicken gravy mix
2 teaspoons dried celery flakes
1-3/4 teaspoons Creole seasoning
1 teaspoon dried minced onion
1/4 teaspoon pepper
3 cups uncooked egg noodles

Steps:

  • With a sharp knife, cut leg quarters at the joints if desired. Place in a 4- or 5-qt. slow cooker. Combine the soup, gravy mix and seasonings; pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender. Cook noodles according to package directions; serve with chicken and sauce.

Nutrition Facts : Calories 606 calories, Fat 29g fat (7g saturated fat), Cholesterol 141mg cholesterol, Sodium 2296mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.

CHICKEN GRAVY & NOODLES



Chicken Gravy & Noodles image

Once, before payday and I had no food in the house, my small children were so hungry, that I cooked what I had and made a family favorite that even as young adults they still frequently ask for.

Provided by Midawnss2

Categories     Toddler Friendly

Time 11m

Yield 4 serving(s)

Number Of Ingredients 2

1 (32 ounce) bag egg noodles, cooked & drained
1 1/3 ounces cream of chicken soup

Steps:

  • Cook egg noodles according to package directions and drain.
  • Cook cream of chicken soup according to can directions.
  • Mix them together or serve over the top of noodles.
  • Enjoy!

Nutrition Facts : Calories 883.9, Fat 10.7, SaturatedFat 2.8, Cholesterol 192.3, Sodium 109.8, Carbohydrate 163.2, Fiber 7.5, Sugar 4.3, Protein 32.5

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