Noodles And Eggs Recipes

NOODLES AND EGGS

Noodles and Eggs image

This is my ultimate comfort food, thanks to years of enjoying it as a child. While the flavors aren't sophisticated, they're satisfying. This basic dish is virtually fail-proof and is a great way to use up leftover pasta as a side or can be a quick meal in a pinch. In my family, it was served with ketchup, but feel free to jazz it up with your favorite vegetables for a nutritious variation.

Provided by Cassie

Categories Main Dish Recipes Pasta

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 ½ cups elbow macaroni
1 tablespoon butter
¼ teaspoon paprika
salt and ground black pepper to taste
4 large eggs, lightly beaten

Steps:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Melt butter in a skillet over medium heat. Spoon cooked pasta over the butter, without stirring. Season pasta with paprika, salt, and pepper.
Pour eggs over pasta and cook, without stirring, until eggs begin to set, about 2 minutes. Cook and stir eggs and pasta until eggs are nearly set, about 5 minutes. Cover skillet and remove from heat; allow to sit until eggs are set, 2 to 5 minutes.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 29.9 g, Cholesterol 193.6 mg, Fat 8.5 g, Fiber 1.3 g, Protein 11.5 g, SaturatedFat 3.5 g, Sodium 92.9 mg, Sugar 1.5 g

BUTTERED EGG NOODLES

Buttered Egg Noodles image

Provided by Food Network Kitchen

Categories main-dish

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

BUTTERED NOODLES WITH EGGS AND PARMESAN CHEESE

Buttered Noodles With Eggs and Parmesan Cheese image

A very quick and easy recipe to use as a side or main dish. On the table in no time and so delicious!

Provided by Marie

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb thin noodles
4 eggs
1/3 cup freshly grated parmesan cheese
2 tablespoons parsley, chopped
salt (to taste)
1/4 teaspoon black pepper
4 tablespoons butter

Steps:

Cook noodles in a large pot of lightly salted water until al dente.
While the pasta is cooking, place the eggs, grated cheese, parsley, salt and pepper into a mixing bowl and beat with a whisk until well combined.
When the noodles are almost cooked, melt the butter in a large nonstick skillet over medium heat.
Quickly drain the pasta and add it to the skillet.
Toss briefly to coat it with the butter.
Add the egg mixture to the skillet and using a flat wooden spoon, mix quickly together for less than a minute until the eggs and noodles become creamy and thick.
Do not cook the eggs too long or they will scramble and ruin the dish.
Serve immediately.

Nutrition Facts : Calories 650, Fat 23.9, SaturatedFat 11.6, Cholesterol 345.1, Sodium 304.1, Carbohydrate 82.2, Fiber 3.9, Sugar 2.6, Protein 25.8

EGG NOODLES RECIPE BY TASTY

Egg Noodles Recipe by Tasty image

Here's what you need: nonstick cooking spray, egg

Provided by Matthew Johnson

Categories Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 2

Ingredients

nonstick cooking spray
egg, beaten

Steps:

Heat a frying pan over medium heat and grease with nonstick spray.
Add the beaten eggs to the pan, cover, reduce the heat to low, and cook until the eggs are set, about 5 minutes. Remove the pan from the heat.
Transfer the cooked egg disc to a cutting board and cut into ½-inch (1 cm) wide strips.
Toss with any sauce or in soup for easy egg noodles.
Enjoy!

EGG FRIED NOODLES

Egg fried noodles image

Serve these egg fried noodles with egg, mushrooms and plenty of green veg for a meat-free meal the whole family can enjoy. It takes just 20 minutes to make

Provided by Lulu Grimes

Categories Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 9

Ingredients

300g white button mushrooms , sliced
2 tbsp olive oil
½ tsp smoked paprika
2 tsp soy sauce
250g dried egg noodles
1 head broccoli , broken into small florets
50g frozen peas
3 egg yolks (use the whites as well, if you prefer, or freeze them to make meringues with later)
2 spring onions , sliced on an angle

Steps:

Gently fry the mushrooms in the oil until soft, then add the paprika and plenty of seasoning and keep frying until browned. Stir in the soy sauce.
Cook the noodles following pack instructions. Meanwhile, cook the broccoli in simmering water for 3 mins, or steam it if you prefer.
Put the mushrooms, broccoli and peas in a bowl with the egg. Add the noodles with some of the water still clinging to them, then drain the pan. Tip everything from the bowl back into the pan and stir to heat through. Make sure the egg is thoroughly cooked before serving, then scatter over the spring onion.

Nutrition Facts : Calories 395 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.9 milligram of sodium

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