Best 3 Noodles And Eggs Recipes

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Indulge in a culinary journey with our delectable collection of noodle and egg recipes. From classic comfort food to innovative flavor combinations, our diverse selection caters to every palate. Dive into the hearty goodness of our timeless Chicken Noodle Soup, a soothing elixir for the soul. Embark on a taste adventure with our savory Pad See Ew, a Thai stir-fried noodle dish bursting with vibrant flavors. Transport yourself to Italy with our authentic Carbonara, a rich and creamy pasta dish that embodies Roman culinary excellence. Craving a quick and satisfying meal? Our Speedy Lo Mein is your answer, a stir-fried noodle dish that delivers big on taste in minimal time. And for a taste of the Orient, our Vegetable Chow Mein offers a symphony of textures and flavors, sure to tantalize your taste buds. These recipes are not just meals; they are culinary experiences waiting to be savored.

Let's cook with our recipes!

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

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

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

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

STIR-FRIED SOBA NOODLES WITH LONG BEANS, EGGS AND CHERRY TOMATOES



Stir-Fried Soba Noodles With Long Beans, Eggs and Cherry Tomatoes image

Tomatoes and noodles Asian style; the cherry tomatoes are cooked just to the point at which their skins split, allowing the fruit inside to soften just a little bit and sweeten a lot.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 20m

Yield Serves 4

Number Of Ingredients 16

8 ounces soba noodles
Salt to taste
2 teaspoons sesame oil
1/2 cup chicken or vegetable stock
2 tablespoons soy sauce
2 teaspoons rice vinegar
1/2 teaspoon sugar
2 tablespoons peanut oil, grapeseed oil, rice bran oil or canola oil
2 large eggs, beaten
1 to 2 green chiles, such as jalapeño or serrano, minced
2 large garlic cloves, minced
1 tablespoon minced ginger
3/4 pound purple or green long beans, ends trimmed, cut into 1-inch pieces (about 3 cups)
1 pound cherry tomatoes (about 3 cups)
1/4 teaspoon ground black pepper
1 cup chopped cilantro leaves and stems

Steps:

  • First cook the soba noodles. Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil in a bowl and set aside.
  • Mix together the stock, soy sauce, rice vinegar, and sugar in a small bowl. Mix the minced chiles, garlic and ginger in another bowl. Place all of the ingredients within reach of your wok.
  • Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over and cook for about 5 seconds, then transfer to a cutting board. Cut into 2-inch long by 1/4-inch wide slices. Repeat with the other egg.
  • Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the long beans and stir-fry for 1 minute. Add the tomatoes and stir-fry for 2 minutes, or until they collapse a little in the wok. Add the noodles, the stock mixture, and salt to taste, turn the heat down to medium and stir-fry for about a minute, until the liquid has evaporated. Sprinkle with pepper, add the eggs and cilantro, stir-fry to heat through, and serve.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 981 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the taste of your dish.
  • Don't overcook the noodles. They should be cooked al dente, or firm to the bite.
  • Use a variety of vegetables in your noodle dishes. This will add flavor, color, and nutrients.
  • Don't be afraid to experiment with different sauces and seasonings. There are many different ways to make a delicious noodle dish.
  • Garnish your noodle dishes with fresh herbs, nuts, or seeds. This will add a pop of flavor and color.

Conclusion:

Noodles and eggs are a versatile and delicious combination that can be enjoyed in many different ways. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's a noodle and egg recipe out there to suit your needs. So next time you're looking for something to cook, give one of these recipes a try. You won't be disappointed.

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