10+ The Best Noodles Recipe Ever

Egg Noodle Cake 

• 8 ounces wide egg noodles
• 1 large egg
• 2 large egg whites
• 1 cup ricotta cheese
• 3/4 cup low-fat yogurt
• 1 1/4 cups packed brown sugar
• 2 ounces cream cheese
• 1/3 cup unsweetened cocoa

Procedure

Preheat oven to 350 degrees F. Sprays a 9-inch springform pan with vegetable spray. In a pot of boiling water, cook noodles for 8 minutes or until tender but firm; drain. Rinse under cold running water; drain.

In a food processor, combine eggs, egg white, ricotta cheese, yogurt, brown sugar, cream cheese and cocoa; 

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Corned Beef and Noodles Casserole 

Ingredients

• 1 package wide noodles
• 1 can corned beef
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 4 tablespoons grated cheese
• 1/2 cup water

Procedure

Cook noodles in salted water until tender. Drain and combine with remaining ingredients. May use cheese on top of bread crumbs or crushed potato chips. Bake until heated throughout and top bubbles and browns.

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Reuben Noodle Bake 

Ingredients

• 8 ounces egg noodles, uncooked
• 5 ounces corned beef, thinly sliced
• 1 (14 1/2 ounce) can sauerkraut with caraway seeds
• 2 cups Swiss cheese, shredded
• 1/2 cup Thousand Island salad dressing
• 1/2 cup milk
• 1 tablespoon prepared mustard
• 2 slices pumpernickel bread
• 1 tablespoon butter, melted
• Red onion slices, optional

Procedure

Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Drain sauerkraut and rinse under cold water. Drain well and set aside. Cook noodles according to package directions until al dente; drain.

Meanwhile, cut corned beef into bite-size pieces. Combine noodles, corned beef, sauerkraut and cheese in a large bowl. Pour into prepared dish. Combine dressing, milk, and mustard in a small bowl. Spoon dressing mixture evenly over noodle mixture.

Tear bread into large pieces. Process in a food processor or blender until crumbs are formed. Combine bread crumbs and butter in a small bowl; sprinkle evenly over casserole. Bake, uncovered, 25 to 30 minutes or until heated through. Garnish with red onion, if desired. Makes 6 servings.

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Spinach Noodles

Ingredients

• 4 cups flour, sifted
• 1 cup pureed cooked spinach or baby food spinach
• 1 egg, slightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper

Procedure

Combine all ingredients, starting with 2 cups of flour and adding as much more as necessary. Roll out thin to dry. Before completely dry, cut into desired widths. Let finish drying.

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Snake Alley Noodles

Makes 4 to 6 servings

Ingredients

• 3/4 pound uncooked spaghetti
• 1/4 cup Kikkoman Soy Sauce
• 2 tablespoons dry sherry
• 4 teaspoons cornstarch
• 1 pound ground pork
• 1 tablespoon minced fresh ginger root
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper
• 3/4 cup chopped green onions and tops
• 1/2 pound cooked baby shrimp, rinsed and drained

Procedure

Cook spaghetti according to package directions, omitting salt; drain and keep warm. Meanwhile, combine soy sauce, sherry, cornstarch, and 1 cup water; set aside.

Stir-fry pork with ginger, garlic, and red pepper in a hot wok or large skillet over medium heat, until pork is cooked. Add green onions; stir-fry for 1 minute.

Add soy sauce mixture; cook and stir until mixture boils and thickens slightly. Stir in shrimp and heat through. Pour over noodles and toss to combine.

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Spanish Noodles

Ingredients

• 4 or 5 slices of bacon, to taste
• 1/2 cup chopped onions
• 1 pound ground beef
• 1 (28 ounces) can dice tomatoes (or whole tomatoes, cut up)
• 1/2 cup catsup or chili sauce
• 1 teaspoon salt
• Dash of pepper
• 4 ounces uncooked medium noodles

Procedure

In a large skillet cook bacon until crisp; drain, reserving drippings. Crumble bacon and set aside, Cook onions and ground beef in bacon drippings until no longer pink. Drain, if necessary. Add tomatoes, peppers, catsup (or sauce), salt, and pepper. Stir together. Stir in uncooked noodles. Cook, covered, over low heat for 30 minutes or until noodles are tender, stirring frequently. Pour into the serving dish and top with crumbled bacon. Serves 4.

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Spanish Noodles

Ingredients

• 2 tablespoons oil
• 1 medium onion, chopped
• 1/2 medium green bell pepper, chopped
• 1/2 cup chopped celery
• 1 pound ground beef
• 2 (8 ounce) cans tomato sauce
• 2 (8 ounce) can of water
• 1 tablespoon brown sugar
• 2 tablespoons Marukan

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Noodle Pudding 

Ingredients

• 3 cups uncooked noodles
• 2 eggs, well beaten
• 1/4 cup brown sugar
• 1/4 cup melted butter
• 1 1/2 cups milk
• 1 tablespoon lemon juice
• 2 tablespoons almond extract
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 cup raisins

Procedure

Cook noodles and drain well. Combine with remaining ingredients and put into a well-buttered casserole. Bake at 350 degrees F for about 45 minutes.

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Chive Cheese Noodles 

This is very tasty and filling!

Ingredients

• 1 package thin egg noodles
• Salt, to taste
• 1/2 cup (1 stick) butter
• 3 ounces Philadelphia chive cheese
• 1-pint sour cream
• 1 can cream of mushroom soup

Procedure

Cook noodles until just done. Mix all ingredients and correct seasonings. Put into a casserole and top with bread crumbs. Bake at 325 degrees F until hot and bubbly.

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Chicken Noodle Dinner 

Ingredients

• 2 tablespoons vegetable oil
• 1 1/4 pounds boneless chicken breasts, halved
• 1/4 cup sliced onions
• 3/4 cup thinly sliced carrots
• 1 cup sliced mushrooms
• 1 can cream of chicken soup
• 8 ounces egg noodles, uncooked

Procedure

In a large skillet, heat oil and lightly brown chicken. Remove from pan; set aside. Cook onions, carrots, and mushrooms in skillet until onions are tender but not brown.

Stir in soup, then top with browned chicken. Simmer uncovered 20 to 25 minutes or until chicken and carrots are tender. Meanwhile, cook noodles according to package directions; drain. Serve chicken and sauce over hot noodles.

Makes 4 cinnamon beef noodles

Cinnamon Beef Noodles 

Ingredients

• 5 cups water
• 1 1/2 cups rice wine or the sake
• 3/4 cup low-sodium soy sauce
• 1/4 cup granulated sugar
• 2 teaspoons vegetable oil
• 2 pounds beef stew meat, cut into 1 1/2-inch cube
• 8 green onions, cut into 1-inch pieces
• 6 garlic cloves, crushed
• 2 cinnamon sticks
• 1-inch piece peeled fresh ginger, thinly sliced
• 1 (10 ounces) package fresh spinach, chopped
• 4 cups hot cooked wide noodles or vermicelli (about 8 ounces uncooked pasta)

Procedure

Combine water, rice wine, soy sauce, and sugar in a large bowl; stir with a whisk. Set aside. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; add half the beef, browning on all sides. Remove from pan. Repeat the procedure with the remaining oil and beef.

Return beef to pan; add water mixture, onions, garlic, cinnamon, and ginger. Bring to a boil; cover, reduce heat and simmer for 2 hours. Discard ginger slices and cinnamon. Stir in spinach; cook 3 minutes or until wilted. Serve over noodles. Yields 8 servings.

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Mini Noodle Kugels with Raspberry Filling 

Yields 9 servings.

Ingredients

• 4 ounces medium or wide egg noodles, uncooked
• 1/2 cup egg substitute
• 3 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• Pinch of nutmeg
• 5 cups low-fat cottage cheese
• 1/3 cup applesauce
• 1/4 cup chopped dried apples or raisins
• Vegetable oil cooking spray
• 18 teaspoons raspberry jam

Procedure

Preheat the oven to 350 degrees F. Prepare egg noodles according to package directions. While the noodles are cooking, beat the egg substitute, sugar, cinnamon, and nutmeg in a large bowl until the sugar is dissolved and the mixture is foamy. Fold in the cottage cheese, applesauce, and chopped dried apple or raisins.

Lightly spray a muffin tin (preferably non-stick) with the vegetable oil cooking spray. (Do not use baking cups.) Drain the noodles in a colander and immediately add them to the egg mixture. Fill each muffin tin 1/2 full. Add 2 teaspoons raspberry jam to each cup, then fill the muffin cups too full. Bake until firm and the tops are golden browns, about 45 minutes. Serve warm.

Each Serving: 158 Calories, 7.6 g Protein, 28.5 g Carbohydrates, 1.7 g Fat, 18.6 mg Cholesterol, 120 mg Sodium, Calories from Fat 8%

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Baked Pork Chops and Noodles 

Ingredients

• 4 pork chops
• 2 (16 ounces) cans of tomatoes
• 1/2 cup chopped onion
• 2 teaspoons salt
• 1 teaspoon granulated sugar
• 1/8 teaspoon pepper
• 1/2 teaspoon marjoram
• 1 bay leaf
• 1 (8 ounces) package noodles
• 4 thin onion slices
• 8 green bell pepper strips

Procedure

Trim excess fat from chops; brown both sides. Drain on absorbent paper. Combine the next seven ingredients. Place dry noodles in a 2-quart baking dish. Pour tomato mixture over; place pork chops on top; garnish each with onion slice and green pepper strips; cover. Bake at 350 degrees F for 1 hour. Remove cover. Bake an additional 10 minutes or until chops are tender. Serves 4.

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Noodles Mix 

Ingredients

• 1 cup instant nonfat dry milk
• 2 tablespoons grated Romano or Parmesan Cheese
• 1/3 cup dried minced onion
• 1 tablespoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper

Procedure

Combine ingredients and store in an airtight container. This will keep for 4 months on the shelf. To use, combine 1/4 cup Noodles Mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with pasta. For variety, add 1/4 cup grated Cheddar cheese in place of the Parmesan cheese for a different taste.

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Beef and Noodle Bowl 

Ingredients

• 2 (3 ounces) package ramen noodles
• 12 ounces beef top round steak
• 2 teaspoons vegetable oil
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 teaspoon bottled minced garlic
• 1 cup beef broth (or more if desired)
• 1 tablespoon soy sauce
• 2 green onions, sliced
• 1 cup shredded carrots

Procedure

Cook noodles according to package directions but do not use the flavor packets. Drain. Cut beef across the grain into bite-size strips.

In a large, deep skillet heat oil over medium-high heat. Cook and stir beef and garlic in hot oil for 2-3 minutes or until desired doneness. Push beef from the center of the pan. Add broth and soy sauce. Bring to a boil; reduce heat. Stir meat into the broth. Cook and stir 2 minutes more. Add noodles, onion, and carrots to wok; toss to combine. Ladle mixture into soup bowls.

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