When it comes to comfort food, few dishes can rival the classic combination of wide egg noodles and a rich, savory sauce. Whether you’re in the mood for something creamy and indulgent or light and refreshing, there’s a wide egg noodle recipe out there to satisfy your cravings. In this article, we’ll be exploring 20 different flavor profiles that showcase the versatility of wide egg noodles. From classic beef stroganoff to spicy sausage and kale, these recipes are sure to become new favorites in your household.
We’ll start with some comforting, creamy options – like our Garlic Butter Wide Egg Noodles with Parmesan, which adds a rich and nutty flavor to the dish. Then we’ll move on to some lighter, fresher options – such as our Lemon Garlic Shrimp and Wide Egg Noodles, which is perfect for a quick weeknight dinner.
Whether you’re in the mood for something classic and comforting or adventurous and exciting, these 20 wide egg noodle recipes are sure to hit the spot. So grab your fork and get ready to dig in!
Garlic Butter Wide Egg Noodles with Parmesan
Elevate your pasta game with this rich and satisfying recipe that combines the comfort of wide egg noodles with the pungency of garlic butter and the salty kick of parmesan. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz wide egg noodles
– 4 cloves garlic, minced
– 2 tbsp unsalted butter
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes or until fragrant.
3. Add the cooked egg noodles to the skillet and toss with the garlic butter mixture until well combined.
4. Remove from heat and stir in the grated Parmesan cheese.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Creamy Mushroom and Thyme Wide Egg Noodles
Elevate your pasta game with this rich and satisfying dish, perfect for a comforting meal or special occasion. This recipe combines the earthy flavors of mushrooms and thyme with creamy egg noodles.
Ingredients:
– 8 oz wide egg noodles
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a large skillet, melt butter over medium heat. Add mushrooms and cook until tender, about 5 minutes.
3. Sprinkle flour over mushrooms and stir to combine. Cook for 1 minute.
4. Gradually pour in heavy cream, whisking continuously. Bring mixture to a simmer and cook until thickened, about 2-3 minutes.
5. Stir in thyme and season with salt and pepper to taste.
6. Combine cooked noodles and creamy mushroom mixture; toss to coat.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spicy Sesame Peanut Wide Egg Noodles
A flavorful fusion of Asian-inspired spices, nutty sesame oil, and creamy peanut sauce, this recipe adds a spicy kick to classic wide egg noodles. Perfect for a quick weeknight dinner or a weekend meal prep.
Ingredients:
– 8 oz wide egg noodles
– 2 tbsp sesame oil
– 1/4 cup creamy peanut butter
– 1 tsp soy sauce
– 1 tsp sriracha sauce
– 1/2 tsp honey
– 1/4 tsp grated ginger
– Salt and pepper, to taste
– Chopped green onions and toasted peanuts, for garnish (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat sesame oil over medium-high heat.
3. Add peanut butter, soy sauce, sriracha sauce, honey, and grated ginger. Whisk until smooth.
4. Add cooked noodles to the skillet and toss to coat with the spicy peanut sauce.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions and toasted peanuts, if desired.
Cooking Time: 15-20 minutes
Beef Stroganoff with Wide Egg Noodles
This hearty dish combines tender beef strips, savory mushrooms, and a rich creamy sauce served over wide egg noodles. A timeless favorite that’s quick to prepare and sure to please.
Ingredients:
– 1 pound beef strips (sirloin or ribeye)
– 2 tablespoons vegetable oil
– 1 medium onion, finely chopped
– 8 ounces mushrooms (button or cremini), sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon Dijon mustard
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 12 ounces wide egg noodles
– Chopped fresh parsley or dill (optional)
Instructions:
1. Cook noodles according to package instructions; set aside.
2. Heat oil in a large skillet over medium-high heat. Add beef, cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same skillet, add onion, mushrooms, and garlic. Cook until vegetables are tender, about 5 minutes.
4. Add broth, tomato paste, mustard, paprika, salt, and pepper to the skillet. Stir to combine.
5. Add cooked beef back into the skillet, stirring to coat with sauce. Simmer for an additional 2-3 minutes or until heated through.
6. Serve beef mixture over cooked noodles; garnish with parsley or dill, if desired.
Cooking Time: 20-25 minutes
Lemon Garlic Shrimp and Wide Egg Noodles
Brighten up your mealtime with this zesty and flavorful combination of succulent shrimp, wide egg noodles, and a tangy lemon garlic sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 8 oz wide egg noodles
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the wide egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and fully cooked. Remove from heat and set aside.
3. In the same skillet, add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4. Pour in the lemon juice and stir to combine with the garlic. Bring the mixture to a simmer.
5. Add the cooked shrimp back into the skillet and toss to coat with the lemon garlic sauce. Season with salt and pepper to taste.
6. Serve the shrimp over the wide egg noodles, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Chicken Alfredo Wide Egg Noodle Bake
This comforting casserole combines tender chicken, wide egg noodles, and a rich Alfredo sauce, all baked to perfection. It’s an easy and satisfying meal perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 8 oz wide egg noodles
– 2 tablespoons butter
– 1 cup Alfredo sauce (homemade or store-bought)
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the egg noodles according to package instructions. Drain and set aside.
3. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned and cooked through.
4. Combine cooked noodles, Alfredo sauce, and chicken in a 9×13 inch baking dish.
5. Top with mozzarella and Parmesan cheese. Season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Vegetable Stir-Fry with Wide Egg Noodles
This recipe combines the comfort of wide egg noodles with a colorful medley of vegetables, all stir-fried to perfection. It’s a quick and easy meal that’s perfect for a weeknight dinner.
Ingredients:
– 8 oz wide egg noodles
– 2 cups mixed vegetables (bell peppers, carrots, broccoli, mushrooms)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Cook the wide egg noodles according to package instructions. Drain and set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add the sliced onion and cook until translucent, about 2-3 minutes.
4. Add the mixed vegetables and cook until they’re tender-crisp, about 3-4 minutes.
5. Add the minced garlic and cook for an additional minute.
6. Stir in the cooked noodles, soy sauce, salt, and pepper.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Homemade Chicken Noodle Soup with Wide Egg Noodles
Warm up with a comforting bowl of homemade chicken noodle soup, featuring wide egg noodles and tender chicken.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 large onion, chopped
– 8 oz wide egg noodles
– 2 tablespoons butter
– Salt and pepper to taste
– Optional: 1/2 teaspoon dried thyme
Instructions:
1. In a large pot or Dutch oven, sauté the chicken, carrots, celery, and onion in butter until the vegetables are tender.
2. Add chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the chicken is cooked through.
3. Cook egg noodles according to package instructions. Drain and set aside.
4. Stir in the cooked noodles into the soup pot.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Cheesy Bacon and Egg Wide Noodle Skillet
A hearty and satisfying breakfast or brunch option, this recipe combines crispy bacon, scrambled eggs, and wide noodles in a rich and creamy sauce.
Ingredients:
– 6 slices of thick-cut bacon
– 1 cup of wide egg noodles
– 2 large eggs
– 1/2 cup of grated cheddar cheese
– 1/4 cup of milk
– Salt and pepper to taste
Instructions:
1. Cook the bacon in a large skillet over medium-high heat until crispy, flipping halfway through.
2. Remove the cooked bacon from the skillet with a slotted spoon and set aside.
3. Add the egg noodles to the same skillet and cook according to package instructions. Drain excess water.
4. Crack in the eggs and scramble them until cooked through. Set aside.
5. In the same skillet, combine the cooked noodles, scrambled eggs, and crumbled bacon. Stir to combine.
6. Pour in the milk and grated cheese, stirring until the cheese is melted and the mixture is creamy. Season with salt and pepper to taste.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Thai Coconut Curry Wide Egg Noodles
Thai Coconut Curry Wide Egg Noodles Recipe
Discover the vibrant flavors of Thailand with this creamy and aromatic curry noodle dish. This recipe combines the richness of coconut milk, the warmth of Thai red curry paste, and the softness of wide egg noodles for a comforting and satisfying meal.
Ingredients:
– 8 oz wide egg noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai red curry paste
– 2 cups coconut milk
– 1 cup chicken or vegetable broth
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the egg noodles according to package instructions, set aside.
2. In a large skillet, heat the oil over medium-high. Add onion, garlic, and ginger; cook until softened, about 3-4 minutes.
3. Stir in curry paste; cook for an additional minute.
4. Pour in coconut milk and broth; bring to a simmer.
5. Reduce heat to low and let curry sauce simmer while cooking noodles according to package instructions.
6. Combine cooked noodles with the curry sauce; season with fish sauce (if using) and salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve.
Cooking Time: 20-25 minutes
Brown Butter Sage Wide Egg Noodles
Savor the rich flavors of fall with this comforting noodle dish, featuring browned butter, fragrant sage, and perfectly cooked egg noodles.
Ingredients:
– 8 oz wide egg noodles
– 4 tbsp unsalted butter
– 2 tsp dried sage leaves
– 1/4 cup brown sugar
– Salt to taste
– Freshly ground black pepper
Instructions:
1. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt 2 tbsp of butter over medium heat. Add the sage leaves and cook, stirring occasionally, until fragrant (about 2 minutes).
3. Add the remaining 2 tbsp of butter to the skillet. Once melted, add the brown sugar and whisk until dissolved. Cook for an additional minute.
4. Add the cooked noodles to the skillet, tossing to combine with the brown butter mixture.
5. Season with salt and black pepper to taste.
Cooking Time: 15-20 minutes
Beef and Broccoli Wide Egg Noodle Stir-Fry
A classic Chinese-inspired stir-fry that combines tender beef, crisp broccoli, and wide egg noodles in a savory sauce. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 pound beef strips (sirloin or ribeye)
– 2 cups broccoli florets
– 8 oz wide egg noodles
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Cook the egg noodles according to package instructions. Drain and set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add the beef strips and cook until browned, about 3-4 minutes. Remove from the skillet.
4. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the broccoli and cook until tender, about 2-3 minutes.
5. Return the cooked beef to the skillet and stir in soy sauce, oyster sauce (if using), and sesame oil. Cook for an additional minute.
6. Combine the cooked noodles with the beef and broccoli mixture. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Creamy Pesto and Sun-Dried Tomato Wide Egg Noodles
This recipe combines the classic flavors of Italy with a creamy twist, featuring wide egg noodles smothered in a rich pesto sauce infused with sun-dried tomatoes. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz wide egg noodles
– 1/2 cup pesto sauce
– 1/4 cup sun-dried tomatoes, chopped
– 2 tbsp unsalted butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Cook the wide egg noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the chopped sun-dried tomatoes and cook for 1-2 minutes until fragrant.
3. Stir in the pesto sauce and bring to a simmer. Let it cook for 2-3 minutes or until slightly thickened.
4. Combine the cooked noodles with the pesto mixture, tossing to coat evenly.
5. Sprinkle Parmesan cheese and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Smoked Salmon and Dill Wide Egg Noodles
This recipe combines the rich flavor of smoked salmon with the freshness of dill, all wrapped up in a delicious wide egg noodle dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz smoked salmon, flaked
– 1 cup wide egg noodles
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
– 2 lemons, cut into wedges (optional)
Instructions:
1. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add flaked salmon and cook for 2-3 minutes, until heated through.
3. Stir in chopped fresh dill and season with salt and pepper to taste.
4. Combine cooked noodles with the salmon mixture. Toss gently to combine.
5. Serve warm, garnished with lemon wedges if desired.
Cooking Time: 15-20 minutes
Spicy Sausage and Kale Wide Egg Noodles
This hearty recipe combines spicy sausage, crispy kale, and creamy wide egg noodles for a satisfying and flavorful meal. Perfect for a weeknight dinner or weekend brunch!
Ingredients:
– 1 lb spicy sausage (such as andouille or chorizo), sliced
– 2 cups wide egg noodles
– 2 tablespoons olive oil
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups curly kale leaves, stems removed
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Cook the egg noodles according to package instructions; set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and cook until caramelized, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the spicy sausage to the skillet, cooking until browned, about 3-4 minutes per side.
5. Add the curly kale leaves to the skillet, stirring to combine with the sausage and onion mixture.
6. Season with Dijon mustard, salt, and pepper to taste.
7. Serve the spicy sausage and kale mixture over the cooked wide egg noodles.
Cooking Time: 20-25 minutes
Caramelized Onion and Gruyère Wide Egg Noodles
This comforting dish combines the sweetness of caramelized onions with the creaminess of Gruyère cheese, all wrapped up in a bed of wide egg noodles. Perfect for a cozy dinner or a special occasion.
Ingredients:
– 8 oz wide egg noodles
– 1 large onion, thinly sliced
– 2 tbsp butter
– 1/4 cup dry white wine (optional)
– 1/2 cup grated Gruyère cheese
– Salt and pepper to taste
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium-low heat. Add sliced onions and cook, stirring occasionally, for 20-25 minutes or until caramelized.
3. If using white wine, add it to the skillet and stir to deglaze the pan. Cook for an additional 1-2 minutes.
4. Stir in grated Gruyère cheese until melted and well combined with the onions.
5. Combine cooked noodles with the onion-Gruyère mixture. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Teriyaki Tofu and Vegetable Wide Egg Noodles
Savor the sweet and savory flavors of Asia with this easy-to-make Teriyaki Tofu and Vegetable Wide Egg Noodles recipe. This dish is a perfect blend of protein, fiber, and flavor, making it a great option for a quick weeknight dinner.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon vegetable oil
– 1 cup mixed vegetables (bell peppers, carrots, broccoli, etc.)
– 1 package wide egg noodles
– Salt and pepper to taste
Instructions:
1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the tofu and cook until golden brown, about 3-4 minutes per side.
3. In a small bowl, whisk together soy sauce, brown sugar, and rice vinegar. Pour the glaze over the tofu and stir to coat.
4. Add the mixed vegetables to the skillet and cook until tender, about 2-3 minutes.
5. Combine the cooked noodles with the teriyaki tofu and vegetables. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Herbed Butter Wide Egg Noodles with Peas
This classic comfort dish is elevated by the bright flavor of fresh herbs and the sweetness of peas. Perfect as a main course or side, it’s sure to become a family favorite.
Ingredients:
– 8 oz wide egg noodles
– 2 tbsp unsalted butter, softened
– 2 tsp chopped fresh parsley
– 1 tsp chopped fresh dill
– Salt and pepper to taste
– 1 cup frozen peas
Instructions:
1. Cook the noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the parsley and dill; cook for 1-2 minutes or until fragrant.
3. Stir in the cooked noodles, salt, and pepper. Toss to combine.
4. Add the frozen peas to the skillet and stir until they’re tender and heated through.
5. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Cajun Shrimp and Andouille Wide Egg Noodles
Experience the bold flavors of Louisiana with this hearty and spicy dish that combines succulent shrimp, savory andouille sausage, and wide egg noodles.
Ingredients:
– 12 oz wide egg noodles
– 1 lb large shrimp, peeled and deveined
– 1/2 cup andouille sausage, sliced
– 2 tbsp butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp Cajun seasoning
– 1/4 tsp paprika
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Cook egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add sausage and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
3. Add onion and garlic to the skillet; cook until softened, about 2-3 minutes.
4. Add shrimp and Cajun seasoning to the skillet; cook until pink and cooked through, about 2-3 minutes per side.
5. Stir in chicken broth, paprika, salt, and pepper. Simmer for 1 minute.
6. Serve sausage and shrimp mixture over cooked noodles.
Cooking Time: 20-25 minutes
Garlic Herb Roasted Chicken with Wide Egg Noodles
Elevate your weeknight dinner routine with this flavorful and aromatic recipe that combines the richness of roasted chicken with the comforting warmth of wide egg noodles.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 2 tsp dried thyme
– 1 tsp paprika
– Salt and pepper to taste
– 8 oz wide egg noodles
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together garlic, olive oil, thyme, paprika, salt, and pepper.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Place the chicken in a roasting pan and roast for 45-50 minutes or until cooked through.
6. Cook wide egg noodles according to package instructions.
7. Serve roasted chicken with warm wide egg noodles.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in a world of comfort food with these 20 mouthwatering wide egg noodle recipes! From classic Beef Stroganoff and Chicken Alfredo to innovative dishes like Spicy Sesame Peanut and Thai Coconut Curry, there’s something for everyone. Add some creamy garlic butter and parmesan to your noodles, or go bold with caramelized onions and gruyère. Whether you’re in the mood for a hearty beef and broccoli stir-fry or a light and zesty lemon garlic shrimp dish, these recipes are sure to hit the spot.
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