Egg noodles are a good, hearty meal that leave you watering at the mouth just thinking about it, but what do you do when you don’t want to waste money on takeout and there’s so many different options since there’s so many variations of egg noodles from around the world?
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The answer is simple, cook them at home!
Now we know what you’re thinking, home cooked meals never taste as good as takeout, but that’s where you’re wrong.
Since egg noodles are one of the most celebrated forms of noodles around the world, you have so many different options on how to make them, since every culture has its different version of the popular dish, and what’s more you can eat it for appetizers, lunch and dinner.
The only issue with egg noodles is that you may not know what to make with egg noodles, what meat to use or just what egg noodle recipe to use, but fear not, we’ve compiled a list of 14 unique egg noodle recipes from around the world for you to choose from if you’re struggling to decide what to have for dinner tonight.
1. Cheesy Egg Noodles
Ingredients:
- 6 cups egg noodles that have been cooked to al dente
- ¼ cup flour
- ¼ cup butter
- 2 cups whole milk
- 3 cups sharp cheddar cheese divided
- A pinch of salt and pepper to taste
Instructions:
- Firstly, preheat the oven to 350℉.
- After doing this, cook your pasta in line with the instructions on the packet. Then drain the pasta and place in a greased medium sized casserole dish.
- Put the butter in a saucepan and place it over heat until it’s melted and then stir in the flour.
- Add in a very small amount of milk, and keep adding small amounts of milk whilst constantly stirring until you’ve added all the milk and the mixture is smooth.
- Add 2 cups of the shredded cheese and stir it in to completely melt it.
- Once the cheese has completely melted and the sauce is quite thick (Check out What Is Fondue), pour in the noodles and top it with the remaining cup of shredded cheese.
- Finally, bake it in the oven for 20-25 minutes but make sure it’s covered, then uncover the dish to let the cheese melt and bake for another 10-15 minutes until it’s browned.
2. Egg Noodle Stir Fry
Ingredients:
- 9 oz egg noodles
- 2 carrots
- 2 scallions
- 10 ½ oz soy sprouts
- 1 tsp salt, soy sauce, pepper
- Vegetable oil for frying.
Instructions:
- Cook the egg noodles according to the packet instructions.
- Julienne the carrots and cut the scallions into small rings. Heat some vegetable oil in a wok over medium heat and then add the carrots and fry until they’re soft.
- Next, add the soy sprouts and fry them for about 2-3 minutes until they’re soft. Deglaze with soy sauce and then season with salt and pepper to taste.
- Drain the egg noodles and add them into the wok and toss to coat them all. Serve and enjoy!
3. Amish Egg Noodles
Ingredients:
- 6 tablespoons butter, divided
- 28 oz chicken broth
- 1 chicken bouillon cube
- 12 oz extra wide egg noodles
- 1 teaspoon parsley flakes
- Salt and pepper to taste
Instructions:
- Brown two tablespoons of butter over medium heat in a large pan.
- Pour the chicken broth into the pan and bring to a boil, add the chicken bouillon cube.
- Add the egg noodles to the mixture and return to a boil. Cover the pan and remove it from the heat.
- Let the noodles sit for 30 minutes and stir them every 10 minutes or so.
- Check if the noodles are done. If they’re not cooked through, turn the heat back on and cook them for another few minutes.
- Top it with the remaining 4 tablespoons of butter and parsley flakes and salt and pepper to taste.
- You can either serve it immediately or leave it covered until ready to serve.
4. Duck And Orange Noodles
Ingredients:
- 2 pieces duck breast
- 3cm piece of ginger, sliced
- 2 tbsps palm sugar
- 1 orange, juice and zest
- 5 oz sugar snaps
- 18 oz fresh egg noodles, blanched
- 2 cloves garlic, crushed
- 2 tbsps oyster sauce
- 1 tbsp soy sauce
- 2 tbsps oil
- 1 bunch bok choy
- Coriander and orange pieces
Instructions:
- Firstly, preheat the oven to 390℉.
- In a large pan, heat the oil on a high heat. Fry the duck breasts, skin side down for 4 minutes, turn then cook for another minute.
- Place the duck breasts on a baking pan and bake for 10 minutes. Once they’re done, set them aside.
- In the same pan, add 2 tbsps of oil. Stir the crushed garlic and ginger for 1-2 minutes until they’re fragran. Add the oyster sauce, palm sugar, soy sauce, orange juice and zest and stir-fry for another 1-2 minutes.
- Place the egg noodles in the mixture and fully coat them. Serve with coriander and orange pieces.
5. Sausage Noodle Casserole
Ingredients:
- 12 oz egg noodles
- 16 oz pork sausages (If you’re interested in checking out some hotdog recipes Click Here)
- ½ medium yellow onion
- 1 cup mushrooms
- 4 tbsps butter
- ½ cup all purpose flour
- 1 cup milk
- 1 and ½ cups of chicken broth
- ½ tsps salt
- 8-10 cranks of black pepper
- ¼ tsps of nutmeg
- 1 cup of shredded cheddar cheese
- ⅔ cup of breadcrumbs
Instructions:
- Preheat the oven to 350℉.
- Bring a large pot of salted water to a boil and cook the noodles just shy of al dente, according to the package instructions. Once done, drain them and set aside.
- In a large skillet, add the sausage and onion and set it over a medium to high heat. Cook for 4-5 minutes until the onion is tender and the sausage is browned. Using a large spoon, transfer the mixture to a paper-lined plate and set it aside.
- In the same skillet, melt the butter and add the mushroom and cook for 3 minutes. Stir in the flour and cook for a minute more. Gradually stir in the milk and chicken broth and season it with salt and pepper and nutmeg. Bring the mixture to a simmer to thicken.
- Place the sausage and onion back into the mixture, followed by the cheese and egg noodles. Sprinkle with breadcrumbs and serve!
6. Oriental-Style Cold Noodles
Ingredients:
- 9 oz egg noodles
- 4 tsps sesame oil
- ½ cucumber
- 2 carrots, cut into matchsticks
- 1 red pepper, sliced
- 4 spring onions, finely sliced
- 9 oz leftover roast pork, shredded
- 2 tbsps lemon juice
- 2 tbsps soy sauce
Instructions:
- Bring a large pan of water to boil and add the noodles. Bring back to a boil and cook the noodles for 4 minutes. Drain them and rinse with cold water and toss with 1 tbsp of sesame oil and set it aside.
- Cut the cucumber in half lengthwise and scoop out the seeds. Slice into half moons and toss with the carrots, red pepper, spring onions and shredded pork (Check out this Mouth-Watering Pork Butt Recipe for your shredded pork).
- In a small bowl, make a dressing by combining the remaining sesame oil with the lemon juice and soy sauce. Mix through the salad and serve.
7. Ukrainian Traditional Egg Noodles
Ingredients:
- 12 oz egg noodles
- 6 eggs
- 2 cups milk
- ½ tsps smoked sea salt
Instructions:
- Preheat the oven to 350℉. Grease a 9×13 baking dish or pan.
- Cook the egg noodles according to the package directions, then drain and rinse with cold water and place them into the greased baking dish.
- Whisk together the eggs, milk and salt.
- Pour the mixture evenly over the noodles in the baking dish.
- Slightly press down the noodles into the liquid.
- Bake in the preheated oven until set and the top is lightly browned for approximately 45 minutes.
- Cut into squares, and enjoy!
8. Buttered Egg Noodles
Ingredients:
- 8 cups water
- 3 cups egg noodles
- 3 tbsps butter
- 2 tbsps chopped parsley
- ½ tsps salt
Instructions:
- Add water to a large pot and add a pinch of salt. Bring to a boil and add the egg noodles, cook according to the package directions and then drain.
- Add the butter, parsley and ¼ tsp of salt and stir it well, add the remaining salt if needed.
- Serve and enjoy!
9. 15 Min Zucchini Tuna Egg Noodles
Ingredients:
- 1 onion
- 3 cloves garlic
- 3 medium-sized zucchini
- 5 oz canned tuna
- 7 oz egg noodles
- Salt and pepper to taste
Instructions:
- Bring a pot of salted water to boil and add the egg noodles, cook them according to the package instructions, until al dente. When cooked, save a cup of pasta water, then drain the noodles and set aside.
- Finely mince the onion and garlic. Coarsely grate the zucchini.
- Heat a skillet with a tbsp of oil and fry the onion and garlic until translucent. Add the zucchini and stir until it’s softened. Lastly, add the cooked noodles, add the pasta water and tuna and stir well to combine. Season it with salt and pepper and top with any toppings of your choice.
10. Salmon And Egg Noodle Stir Fry
Ingredients:
- 5 oz egg noodles
- 1 tbsp olive oil
- 14 oz skinless salmon,cut into 2cm pieces
- 1 brown onion
- 2 tsps grated ginger
- 1 large carrot, peeled and cut into matchsticks
- 1 large red capsicum, thinly sliced
- 5 oz sugar snap peas
- 1 bunch choy sum
- 3 tbsps sake
- 2 tbsps soy sauce
- ¼ cup coriander
Instructions:
- Cook egg noodles according to package instructions in boiling water, and drain.
- Heat a wok over high heat. Add half the oil and heat for 30 seconds. Then stir-fry the salmon (You might want to check out some Canned Salmon Recipes here) in batches for 2 minutes, or until golden. Remove from wok.
- Heat the remaining oil in the wok, stir-fry the onion and ginger for 2 minutes. Add the carrot and capiscum and fry for a further 2 minutes. Add the sugar snap peas and choy sum and fry for 2 minutes.
- Add noodles, sake, salmon and soy sauce. Stir-fry until thoroughly heated. Sprinkle it with coriander and serve.
11. Creamy Garlic Bread Egg Noodles
Ingredients:
- ⅓ cup butter
- 4 cloves garlic, minced
- ½ cup breadcrumbs
- 2 tbsps finely chopped parsley
- ½ tsps salt
- ½ tsp ground pepper
- 12 oz egg noodles
- 1 cup whipping cream
- 2 tbsps lemon juice
- 1 cup grated parmesan
Instructions:
- Cook noodles according to package instructions. Drain but keep ¼ cup of the water.
- Melt 3 tbsps of butter in a large skillet over medium heat. Cook the garlic for 1 minute, stir in the bread crumbs, parsley and half of the salt and pepper. Cook until the breadcrumbs are golden. Transfer to a place and wipe the skillet clean.
- Add the remaining butter and cream and bring to a boil in the same skillet, simmer until the liquid is reduced to about ½ cup. Add in noodles, cheese, lemon juice and remaining salt and pepper.
- Stir in the bread crumb mixture and serve.
12. Creamy Noodles With Roasted Vegetables
Ingredients:
- 1 pack egg noodles
- 1 ¾ cups milk
- 2 tbsps butter
- 2 tbsps all purpose flour
- 2 cups shredded cheddar cheese
- Salt and pepper to season
Instructions:
- Cook the noodles according to package directions.
- In a medium saucepan, melt the butter.
- Stir in the flour and cook for a minute. Keep stirring.
- Stir in the milk, salt and pepper. Stir it quickly until it thickens and boils.
- Take the mixture off the heat and mix in the cheese. Allow it to melt.
- Mix in the egg noodles and add in your favorite roasted veggies.
- Serve and enjoy!
13. Sesame Chicken Noodle Bowls
Ingredients:
- 2 tbsps olive oil
- ½ cup chopped onion
- 4 minced garlic cloves
- 10 oz skinless chicken breast, cubed
- 2 tbsps brown sugar
- 2 tbsps soy sauce
- 4 cups egg noodles
- ½ cup sliced green onion tops
- 2 tbsps sesame seeds
Instructions:
- Cook the noodles according to package directions.
- Heat the oil in a large skillet over medium heat, add in the onion and cook until softened.
- Add the chicken and garlic, cook until the chicken is lightly browned and cooked through. Add the brown sugar and soy sauce and stir until combined.
- Put the cooked noodles in and stir until they’re coated in the sauce.
- Transfer to a serving bowl and garnish with sesame seeds and sliced green onions.
14. Mushroom And Bok Choy Mason Jar Soup
Ingredients:
- 1 ½ cups egg noodles
- 2 tbsps chicken bouillon
- 2 cloves garlic, minced
- 9 oz cooked shredded chicken
- 3 baby bok choy, quartered
- 1 ½ cups mushrooms, thinly sliced
- ⅓ cup green onion, thinly sliced
- ¼ cup fresh cilantro leaves
Instructions:
- Prepare noodles according to package instructions, under cooking by 2 minutes. Drain and place back into the pot. Add cold water to the pot and gently stir. Drain and repeat until the noodles are cool. Toss noodles with 1 tbsp of olive oil until they’re coated.
- For assembly, divide the bouillon base and garlic among 6 mason jars. Layer in the chicken, noodles, bok choy, green onions and cilantro. Seal the jars and refrigerate for up to 2 days.
- When ready to serve, fill the jars with boiling water but leave a 1 inch space.
- Stir until the bouillon is dissolved and let it stand for 5 minutes before serving, enjoy!
Hi, I’m Jeff Pratt and I am a self-certified food lover. I come from a line of food lovers, and all my friends bear the same title. What else is there in life to enjoy as much as food?
My love of food extends challenges into cooking, trying new restaurants, and much more. That is why I’ve created The Gannet, as a place to teach people all my tips and tricks surrounding food and cooking. Don’t forget the food challenges!
So, stay a while and learn from someone that has been interested in food their whole life. Who knows, maybe I’ll meet you on a wall of fame somewhere.
My love of food extends challenges into cooking, trying new restaurants, and much more. That is why I’ve created The Gannet, as a place to teach people all my tips and tricks surrounding food and cooking. Don’t forget the food challenges!
So, stay a while and learn from someone that has been interested in food their whole life. Who knows, maybe I’ll meet you on a wall of fame somewhere.
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