Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive oil |
| 1 pounds | Wide egg noodles |
| \N \N | Boiling; salted water |
| 3 tablespoons | Butter |
| 1 \N | /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.