EGG NOODLES SIMPLE RECIPE RECIPES
EGG NOODLES RECIPE - BETTYCROCKER.COM - RECIPES …
Five ingredients are all you need to make these homemade egg noodles - perfect side that’s ready in an hour.
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 5
Steps:
- In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add egg yolks, whole egg and water to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, mix in enough flour to make dough easy to handle.)
- Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for medium noodles or 1/2-inch strips for wide noodles. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
- Break strips into smaller pieces. In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 5 to 7 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.
Nutrition Facts : Calories 190 , CarbohydrateContent 32 g, CholesterolContent 140 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 7 g, SaturatedFatContent 1 g, ServingSize 1 Serving (about 3/4 cup), SodiumContent 410 mg, SugarContent 0 g, TransFatContent 0 g
SIMPLE CHINESE NOODLES RECIPE - FOOD.COM
Make and share this Simple Chinese Noodles recipe from Food.com.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put noodles in 4 cups of salted boiling water. Cook 1-2 minutes. Stir occasionally.
- Drain and dry.
- Heat oil in wok or frypan until smoking hot.
- Add ginger and onion stir for 30 seconds.
- Add noodles and fry for 5 minutes over med heat.
- Add sauce, and stir until coated.
- Serve hot or cold.
- Sometimes I add some julienned carrots or broccoli to this.
Nutrition Facts : Calories 264.3, FatContent 19.3, SaturatedFatContent 2.7, CholesterolContent 0, SodiumContent 727.1, CarbohydrateContent 20.7, FiberContent 1.5, SugarContent 0.3, ProteinContent 3.6
More about "egg noodles simple recipe recipes"
EGG NOODLES RECIPE - BETTYCROCKER.COM - RECIPES …
Five ingredients are all you need to make these homemade egg noodles - perfect side that’s ready in an hour.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 0 minutes
Calories 190 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 0 minutes
Calories 190 per serving
- Break strips into smaller pieces. In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 5 to 7 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.
See details
SIMPLE CHINESE NOODLES RECIPE - FOOD.COM
Make and share this Simple Chinese Noodles recipe from Food.com.
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 264.3 per serving
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 264.3 per serving
- Sometimes I add some julienned carrots or broccoli to this.
See details
BUTTERED NOODLES RECIPES (QUICK AND EASY) | KITCHN
Turn this simple dish into a flavorful, weeknight dinner crowd-pleaser.
From thekitchn.com
Total Time 600S
Category Main dish, Dinner, Noodles, Side dish, Pasta dish
Calories 456 cal per serving
From thekitchn.com
Total Time 600S
Category Main dish, Dinner, Noodles, Side dish, Pasta dish
Calories 456 cal per serving
- Divide the noodles between 2 bowls and top with the Parmesan. Garnish with 1 teaspoon chopped fresh parsley leaves or 1/4 teaspoon dried parsley, if using.
See details
HOW TO MAKE FRESH PASTA | HOMEMADE PASTA - JAMIE OLIVER
Simple ingredients and little bit of love is all you need to make your own perfect pasta dough.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 415 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 415 calories per serving
- Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.
- Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
- Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!
- Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury.
- Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes – make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
- How to roll your pasta: first of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
- If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.
- Dust your work surface with some Tipo 00 flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.
- Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
- Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
- When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out.
- Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
- Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
See details
CHICKEN AND NOODLES RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 45 minutes
Category main-dish
Calories 315 calorie per serving
Reviews 4.5
Total Time 1 hours 45 minutes
Category main-dish
Calories 315 calorie per serving
- Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.
See details
SIMPLE CHINESE NOODLES RECIPE - FOOD.COM
Make and share this Simple Chinese Noodles recipe from Food.com.
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 264.3 per serving
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 264.3 per serving
- Sometimes I add some julienned carrots or broccoli to this.
See details
BUTTERED NOODLES RECIPES (QUICK AND EASY) | KITCHN
Turn this simple dish into a flavorful, weeknight dinner crowd-pleaser.
From thekitchn.com
Total Time 600S
Category Main dish, Dinner, Noodles, Side dish, Pasta dish
Calories 456 cal per serving
From thekitchn.com
Total Time 600S
Category Main dish, Dinner, Noodles, Side dish, Pasta dish
Calories 456 cal per serving
- Divide the noodles between 2 bowls and top with the Parmesan. Garnish with 1 teaspoon chopped fresh parsley leaves or 1/4 teaspoon dried parsley, if using.
See details
HOW TO MAKE FRESH PASTA | HOMEMADE PASTA - JAMIE OLIVER
Simple ingredients and little bit of love is all you need to make your own perfect pasta dough.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 415 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 415 calories per serving
- Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.
- Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
- Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!
- Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury.
- Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes – make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
- How to roll your pasta: first of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
- If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.
- Dust your work surface with some Tipo 00 flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.
- Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
- Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
- When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out.
- Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
- Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
See details
CHICKEN AND NOODLES RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 45 minutes
Category main-dish
Calories 315 calorie per serving
Reviews 4.5
Total Time 1 hours 45 minutes
Category main-dish
Calories 315 calorie per serving
- Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.
See details
EGG NOODLES RECIPE | ALLRECIPES
Delectable home-made egg noodles are a simple matter of flour, salt, eggs, milk and butter kneaded into a dough, rolled out and cut into shapes. Hint: dry the pasta for 20 minutes before cutting, …
From allrecipes.com
From allrecipes.com
See details
FRIED CABBAGE AND EGG NOODLES RECIPE | ALLRECIPES
I used 3 Tbs. butter and 2-3 Tbs olive oil to cut back on the saturated fat. This change along with using whole wheat egg noodles in place of regular helps me feel better about eating this dish. Next time I will add more sweet onions and cabbage and less noodles. Thanks for the recipe …
From allrecipes.com
From allrecipes.com
See details
KETO EGG NOODLES RECIPE (AL DENTE WITH 3 INGREDIENTS ...
Dec 15, 2021 · Wholesome Yum is a food blog for healthy recipes and keto recipes. Here you will find simple, healthy dishes made with whole food ingredients, as well as gluten-free, low carb meals -- all with 10 ingredients or less. ... Keto Egg Noodles Recipe; I’ve made lots of keto pasta alternatives in my years of being low carb (zucchini noodles …
From wholesomeyum.com
From wholesomeyum.com
See details
HOMEMADE EGG NOODLES RECIPE - THE SPRUCE EATS
Sep 03, 2021 · Egg noodles are easier to make from scratch than you may think. This old-fashioned egg noodle recipe is made with flour, eggs, and salt. If you've tried making Italian homemade pasta before but weren't thrilled with the process or results, these egg noodles …
From thespruceeats.com
From thespruceeats.com
See details
HAKKA NOODLES RECIPE - SWASTHI'S RECIPES
Nov 11, 2020 · Hakka noodles is a popular Indo-Chinese dish of stir fried noodles, veggies and sauces. It is hugely popular in Indian restaurants and street stalls. It is usually eaten on its own or with a side of Manchurian or chilli dishes like gobi manchurian or chilli paneer. Indo-Chinese hakka noodles …
From indianhealthyrecipes.com
From indianhealthyrecipes.com
See details
EASY HOMEMADE EGG NOODLES | TASTES BETTER FROM SCRATCH
Oct 09, 2017 · Tips for perfect egg noodles: Egg noodles are fool-proof. This recipe is very forgiving. Egg noodles are not like pie crust or pastry dough where you have to be cautious with …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
See details
EGG NOODLES (COOKING SCHOOL) - RECIPE | COOKS.COM
Apr 07, 2022 · To make Schmeltz for noodles, melt 1 stick butter in a heavy skillet and stir in 1 cup cream. Alternately, melt 1 stick butter in a heavy skillet and allow to brown. Serve over noodles. Or for a more diet-friendly dish, serve the noodles …
From cooks.com
From cooks.com
See details
CHEESY EGG NOODLES - THE KITCHEN MAGPIE
May 18, 2020 · More Quick & Easy Pasta Recipes For You To Try: Instant Pot Spaghetti: spaghetti in a pressure cooker, who’d have thought it?! A simple to make comfort food that you definitely need in your cookbook. Quick Chicken & Noodles: a quick and easy recipe that’s also useful for using up any leftover chicken! 10 Minute Egg Udon Noodles…
From thekitchenmagpie.com
From thekitchenmagpie.com
See details
HOMEMADE EGG NOODLES RECIPE - THE SPRUCE EATS
Sep 03, 2021 · Egg noodles are easier to make from scratch than you may think. This old-fashioned egg noodle recipe is made with flour, eggs, and salt. If you've tried making Italian homemade pasta before but weren't thrilled with the process or results, these egg noodles …
From thespruceeats.com
From thespruceeats.com
See details
HAKKA NOODLES RECIPE - SWASTHI'S RECIPES
Nov 11, 2020 · Hakka noodles is a popular Indo-Chinese dish of stir fried noodles, veggies and sauces. It is hugely popular in Indian restaurants and street stalls. It is usually eaten on its own or with a side of Manchurian or chilli dishes like gobi manchurian or chilli paneer. Indo-Chinese hakka noodles …
From indianhealthyrecipes.com
From indianhealthyrecipes.com
See details
EASY HOMEMADE EGG NOODLES | TASTES BETTER FROM SCRATCH
Oct 09, 2017 · Tips for perfect egg noodles: Egg noodles are fool-proof. This recipe is very forgiving. Egg noodles are not like pie crust or pastry dough where you have to be cautious with …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
See details
EGG NOODLES (COOKING SCHOOL) - RECIPE | COOKS.COM
Apr 07, 2022 · To make Schmeltz for noodles, melt 1 stick butter in a heavy skillet and stir in 1 cup cream. Alternately, melt 1 stick butter in a heavy skillet and allow to brown. Serve over noodles. Or for a more diet-friendly dish, serve the noodles …
From cooks.com
From cooks.com
See details
CHEESY EGG NOODLES - THE KITCHEN MAGPIE
May 18, 2020 · More Quick & Easy Pasta Recipes For You To Try: Instant Pot Spaghetti: spaghetti in a pressure cooker, who’d have thought it?! A simple to make comfort food that you definitely need in your cookbook. Quick Chicken & Noodles: a quick and easy recipe that’s also useful for using up any leftover chicken! 10 Minute Egg Udon Noodles…
From thekitchenmagpie.com
From thekitchenmagpie.com
See details
EASY BUTTERED NOODLES RECIPE - SIMPLY RECIPES
Jul 07, 2021 · Heat 2 quarts of water with 1 tablespoon kosher salt in a large pot on high heat until boiling. Add the egg noodles. Cook for 5 minutes. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles.
From simplyrecipes.com
From simplyrecipes.com
See details
SIMPLE ONE-PAN KOREAN GLASS NOODLES (JAPCHAE) RECIPE
Jul 14, 2016 · This Korean Glass Noodles or Japchae recipe is thus vegetarian, vegan, gluten free and is still just as good as my traditional recipe but in less than 1/2 the time – in just 20 minutes! Korean Glass Noodles (당면 Dangmyeon) Korean Glass Noodles …
From kimchimari.com
From kimchimari.com
See details
EASY HOMEMADE EGG NOODLES | TASTES BETTER FROM SCRATCH
Oct 09, 2017 · Tips for perfect egg noodles: Egg noodles are fool-proof. This recipe is very forgiving. Egg noodles are not like pie crust or pastry dough where you have to be cautious with …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
See details
EGG NOODLES (COOKING SCHOOL) - RECIPE | COOKS.COM
Apr 07, 2022 · To make Schmeltz for noodles, melt 1 stick butter in a heavy skillet and stir in 1 cup cream. Alternately, melt 1 stick butter in a heavy skillet and allow to brown. Serve over noodles. Or for a more diet-friendly dish, serve the noodles …
From cooks.com
From cooks.com
See details
CHEESY EGG NOODLES - THE KITCHEN MAGPIE
May 18, 2020 · More Quick & Easy Pasta Recipes For You To Try: Instant Pot Spaghetti: spaghetti in a pressure cooker, who’d have thought it?! A simple to make comfort food that you definitely need in your cookbook. Quick Chicken & Noodles: a quick and easy recipe that’s also useful for using up any leftover chicken! 10 Minute Egg Udon Noodles…
From thekitchenmagpie.com
From thekitchenmagpie.com
See details
EASY BUTTERED NOODLES RECIPE - SIMPLY RECIPES
Jul 07, 2021 · Heat 2 quarts of water with 1 tablespoon kosher salt in a large pot on high heat until boiling. Add the egg noodles. Cook for 5 minutes. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles.
From simplyrecipes.com
From simplyrecipes.com
See details
SIMPLE ONE-PAN KOREAN GLASS NOODLES (JAPCHAE) RECIPE ...
Jul 14, 2016 · This Korean Glass Noodles or Japchae recipe is thus vegetarian, vegan, gluten free and is still just as good as my traditional recipe but in less than 1/2 the time – in just 20 minutes! Korean Glass Noodles (당면 Dangmyeon) Korean Glass Noodles …
From kimchimari.com
From kimchimari.com
See details
