EGG NOODLES WITH ASPARAGUS AND GRATED EGG YOLKS
Crisp-tender asparagus, bright lemon zest and juice, rich mascarpone, and salty Pecorino Romano make a sensational sauce for this one-pot pasta dish. Grated hard-cooked egg yolks add extra oomph.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Bring a large pot of generously salted water to a boil. Add asparagus and cook until crisp-tender and bright green, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Add pasta to water; cook according to package instructions until al dente. Drain, reserving 1 1/2 cups pasta water. Return pasta to pot with asparagus. Stir in zest and juice and both cheeses; toss to coat. Add pasta water, little by little, to adjust consistency until creamy. Sprinkle with grated yolks and pepper; serve.
EGG-TOPPED SOBA NOODLES WITH ASPARAGUS AND PROSCIUTTO
Provided by Marlena Spieler
Categories Egg Sauté Low Cal Dinner Meat Ham Asparagus Spring Prosciutto Noodle Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add prosciutto strips; cook until slightly crisp. Remove from heat. Set aside.
- Heat 1 teaspoon oil in each of 2 nonstick skillets over medium heat. Crack 4 eggs into each skillet. Cook on 1 side until eggs begin to set, about 2 minutes. Remove from heat. Cover; set aside.
- Cook soba noodles in large pot of boiling salted water 5 minutes, stirring occasionally. Add sliced asparagus to pot; cook until noodles are cooked through and asparagus is just tender, 2 to 3 minutes. Drain noodles and asparagus, reserving 1 cup cooking liquid.
- Add drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 1/4 cupfuls to moisten.
- Remove skillet from heat. Add grated Parmesan cheese and remaining 1 tablespoon plus 1 teaspoon olive oil and toss to coat. Divide among 8 plates. Top each serving with 1 egg and cheese shavings. Serve immediately.
BUTTERED EGG NOODLES
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
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
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
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
Categories Side Dish
Time 1h
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, Carbohydrate 32 g, Cholesterol 140 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving (about 3/4 cup), Sodium 410 mg, Sugar 0 g, TransFat 0 g
HOMEMADE EGG NOODLES
I learned to cook many things from my grandmother. One of the family favorites was noodles, however Grandma taught by handfuls and pinches of this and that. I since have tried to convert to US measurements. My grandmother would be 102 if still living.
Provided by Beverly Myers
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Yield 4
Number Of Ingredients 4
Steps:
- Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
- Press into a ball and cut in quarters. Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry.
- Add to broth such as chicken or turkey and cook until done.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 48.4 g, Cholesterol 204.8 mg, Fat 5 g, Fiber 1.7 g, Protein 9.1 g, SaturatedFat 1.7 g, Sodium 185 mg, Sugar 0.3 g
EGG NOODLES WITH GARLIC AND HERBS
Steps:
- Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes.
- Melt the butter with the oil in a small skillet or saucepan. Add the garlic and cook about 1 minute, or until hot throughout but not at all colored. Immediately remove the pan from the heat.
- Drain the noodles in a colander and return to the pot. Pour on the garlic butter and toss well. Add the salt and parsley, and toss again. Serve immediately.
EGG FRIED NOODLES
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
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
EGG YOLK NOODLES
This is Czech way; very old recipe and not good instructions given. I don't know how much this recipe makes; I'm guessing a lot because they only wanted to do work a couple of times when they had a lot of eggs.
Provided by Dienia B.
Categories Czech
Time P1D
Yield 3 lbs
Number Of Ingredients 5
Steps:
- Mix egg yolks, milk, salt, and baking powder until smooth.
- Change to dough hook.
- Add flour, about 5 cups, until dough separates from bowl.
- Place on floured board; divide into 6 balls.
- Knead each ball until no longer sticky.
- Let stand 5 minutes.
- Roll into paper thin sheets.
- Let dry until no longer sticky but not crumbly; cut sheets into 2 inch strips.
- Place strips on each other and cut into desired widths.
Nutrition Facts : Calories 1332.5, Fat 48, SaturatedFat 17.6, Cholesterol 1768.2, Sodium 1017.9, Carbohydrate 168.9, Fiber 5.6, Sugar 1.5, Protein 49.9
GRANDMA'S EGG NOODLES
-Mary Stout, Topeka, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the flour and salt. Make a well in the center. In another bowl, beat the egg yolks, egg, water and oil; pour into well. Stir to form a stiff dough., Turn dough onto a well-floured surface; knead 8-10 times. Divide into thirds. Roll each portion to 1/8-in. thickness. Cut noodles into 1/4-in. strips; cut the strips into 2-in. lengths. Cook immediately in boiling broth for 5-7 minutes or until tender; drain.
Nutrition Facts : Calories 245 calories, Fat 6g fat (1g saturated fat), Cholesterol 128mg cholesterol, Sodium 287mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
SOFT HERB SCRAMBLED EGG WITH ASPARAGUS
A luxurious breakfast for two...
Provided by Jane Hornby
Categories Breakfast, Brunch, Main course, Treat
Time 15m
Number Of Ingredients 6
Steps:
- Steam asparagus spears for 4-5 mins until tender.
- Meanwhile, melt butter in a small pan and scramble the eggs. Once the eggs are set softly, stir through the taragon or chervil and season to taste.
- Pile the eggs on to the asparagus and hot, buttered slices of ciabatta. Top with a few shavings of parmesan and serve.
Nutrition Facts : Calories 210 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 21 grams protein, Sodium 1.58 milligram of sodium
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