What are egg noodles?
Egg noodles are dried pasta noodles, enriched with egg. Contrary to popular belief, many types of dried pasta are naturally vegan because they don’t contain eggs, unlike fresh pasta.
When compared to regular dried pasta, egg noodles have a slightly higher saturated fat content (about 3 grams of fat) but a slightly higher protein content per serving (about 7 grams).
I prefer the wider, standard egg noodles for this recipe. In this dish, the noodles with a wider surface area have the best texture and crispiest bite!
- Wide Egg Noodles
- Salt
- Pepper
- Butter
- Olive Oil
This recipe is really simple, the only complexity being that it requires two cooking phases. First, bring your noodles to a boil until they are tender, and then use a colander or strainer to remove the noodles.
Give them a good shake, then let them settle in the colander. Wet noodles do not get crispy!.
While the noodles are resting, preheat your cast iron pan. In particular, I like to use cast iron because it evenly browns the noodles and retains heat throughout the pan. Any pan will still work, however.
When the pan reaches a medium-high temperature, add the butter and olive oil. Allow it to melt, then swirl into the pan to evenly combine the two fats. Then add in your noodles.
When preparing this dish, handle the noodles nearly like you would shredded potatoes and create hashbrowns. Let them cook and brown and DO NOT TOUCH THEM!.
Yes, I just yelled that in capital letters. I promise, just trust me and let them brown. I generously season the tops with freshly ground pepper and salt while the bottoms are browning.
After the noodles have cooked for five to six minutes, use a spatula to check if the bottom of a corner is browning. When they are crisp and lightly golden brown, turn them over.
To ensure that both sides are seasoned, cook the other side as well, then season the top with a little salt and pepper. To brown both sides, this process should take no more than fifteen minutes in total.
Serve them hot, right out of the pan, accompanied by your preferred proteins, and savor.
How to make Cheesy Egg Noodles
- Pre-heat your oven to 350 °F. Cook your pasta according to the instructions on the bag. Drain and place in a greased medium sized casserole dish.
- Cook your pasta according to the instructions on the bag. Drain and place in a greased medium sized casserole dish.
- The butter should be melted in a saucepan before being stirred in the flour.
- Add in a very, VERY small amount of milk. Just enough to mix it in. Continue stirring while adding a tiny amount of milk at a time until all of the milk has been added and the mixture is smooth.
- Stir in two cups of the shredded cheese, making sure it melts fully.
- Pour the sauce over the noodles in the casserole once the cheese has melted and thickened. Top with the remaining cup of cheddar cheese.
- Bake for 20 to 25 minutes with the cover on, then remove and allow the cheese to melt and brown for an additional 10 to 15 minutes. Serve and enjoy!.
How healthy are Cheesy Egg Noodles?
All in moderation, right? Egg noodles are a fantastic source of B vitamins like riboflavin, niacin, and folate, which help to convert the food you eat into energy and regulate your appetite. Okay, let’s be real here: they’re egg noodles covered in cheese, so they’re not exactly at the top of the health food chain, but they’re also not unhealthy! Oh, and they also improve your vision! In addition to the myriad health advantages of cheese, which include blood clotting qualities, calcium to maintain strong teeth and bones, and blood pressure regulation
