Easy Homemade Amish Egg Noodles Food

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AMISH EGG NOODLES



Amish Egg Noodles image

These noodles will serve 6 as a side dish, but you could easily add some cooked, shredded chicken and a little Parmesan to turn this into a main dish.

Provided by Karly Campbell

Categories     Main Course

Time 45m

Number Of Ingredients 6

6 tablespoons butter, (divided)
28 ounces chicken broth
1 chicken bouillon cube
12 ounces extra wide egg noodles
1 teaspoon parsley flakes
Salt and pepper, (to taste)

Steps:

  • In a large pan, brown two tablespoons of butter over medium heat.
  • Pour the chicken stock and bouillon cube into the pan and bring to a boil.
  • Add the egg noodles to the chicken stock and return to a boil. Cover the pot and remove from the heat.
  • Let the noodles set for 30 minutes, stirring every 10 minutes or so.
  • Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes until noodles are tender.
  • Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste.
  • Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm for 20 more minutes or so with no problems.

Nutrition Facts : Calories 328 kcal, Carbohydrate 41 g, Protein 9 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 77 mg, Sodium 758 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

AMISH BUTTERED EGG NOODLES



Amish Buttered Egg Noodles image

Very tasty, easy buttered egg noodle dish.

Provided by Carol Castellucci Miller

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 50m

Yield 6

Number Of Ingredients 4

2 tablespoons butter
2 (14 ounce) cans chicken broth
1 teaspoon chicken bouillon granules
1 (12 ounce) package egg noodles

Steps:

  • Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
  • Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

Nutrition Facts : Calories 259.6 calories, Carbohydrate 40.6 g, Cholesterol 60.5 mg, Fat 6.7 g, Fiber 1.8 g, Protein 8.7 g, SaturatedFat 3.1 g, Sodium 726.5 mg, Sugar 1.8 g

AMISH NOODLES



Amish Noodles image

I found this recipe on another website (don't remember which one). They are really easy and very good. Much better than a buttered noodle, although there is a lot of sodium. I use low sodium chicken broth.

Provided by JiliBean

Categories     Healthy

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 tablespoons butter
1 chicken bouillon cube
2 (14 ounce) cans chicken broth
12 ounces egg noodles

Steps:

  • In a large pan, brown the butter.
  • Add broth and boullion cube, bring to a boil.
  • Add noodles, bring to a second boil, cover and turn off heat. (leave pot on the same burner).
  • Let stand 30 minutes, stirring 2 or 3 times.

HOMEMADE EGG NOODLES



Homemade Egg Noodles image

This simple recipe yields rich homemade egg noodles.

Provided by NeighborFood

Categories     Pasta

Time 1h

Number Of Ingredients 5

3 egg yolks
1 whole egg
3-5 Tablespoons cold water
1 teaspoon salt
2 cups flour

Steps:

  • Whisk together the egg yolks and egg until lightened in color. Whisk in 3 Tablespoons water and salt. Add the egg mixture to the flour and work together with a wooden spoon until a shaggy dough begins to form. If the mixture is too dry, add an additional Tablespoon or two of water until it comes together. At some point, you'll likely find the spoon isn't cutting it and you'll want to turn the dough out onto a well floured surface and use your hands to knead the dough until smooth, about five to ten minutes.
  • Re-flour your surface if needed, then divide the dough into two balls. Using a floured rolling pin, roll each dough ball out into a thin circle. Allow the dough to dry until no longer sticky but still pliable, about 40 minutes to 1 hour. From here you can either use a pizza cutter to cut long strips to the desired width, or roll each circle up like a jelly roll (I roll starting on the long end) and cut using the pizza cutter. I find the rolling method easier to get even strips, but it's totally personal preference.
  • Lay cut strips out on a cooling rack to dry completely. Store in an airtight container for up to 1 month. When ready to cook, drop into boiling water and cook for 10-12 minutes or until soft but still a tad chewy (NOTE: cooking time will vary based on the width and length of your egg noodles). This recipe makes a perfect amount for a big batch of my Amish Chicken and Noodles or a large pot of chicken noodle soup.

Nutrition Facts : Calories 143 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 277 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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