toasted egg noodles
- Categories
- Home6
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive oil |
| 1 pounds | Wide egg noodles |
| Boiling; salted water | |
| 3 tablespoons | Butter |
| 1 | /4 cups fresh parsley; chopped |
In a large saute pan heat the oil. When hot, add the dry noodles and toss well, using tongs, to toast the noodles on all sides. Meanwhile bring a large pot of salted water to a boil. When the noodles are thoroughly toasted, add them to the water and cook to the desired doneness. Drain well, then toss the hot noodles with the butter and parsley. Serve with Lemon Stroganoff.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Similar recipes
- Summer yogurt pops
- Super duper kisses
- Suzanne's greek beef kabobs
- Szechwan asparagus with tofu
- Teriyaki halibut
- Teriyaki spareribs
- Thai pork in lettuce leaves
- Thai sweet and sour prawns
- Three cheese and spinach quiche
- Toast
- Tofu and spinach lasagna
- Tofu smoothie
- Tomatillo corn salsa
- Tony's chicken meatballs and linguine
- Tower of veggies
- Turkey cake
- Turkey picata
- Turkey tenderloins with squash
- Velveeta salsa mac 'n cheese
- Warm champagne dressing
Random recipe of the day
Follow us
