Crispy Egg Noodles

We eat our fair share of casseroles and one-dish meals around here. We all enjoy them for the taste, but I especially enjoy preparing them for their ease, versatility and convenience. Just one dish to clean? Yep, that makes me a happy mama! A dish that I can play around with a few of the ingredients and come up with an entirely new taste? Yep, that gets a check in my book! And a dish that can be made in hardly any time, completely in stolen moments, then reheated when we’re ready to eat? It just doesn’t get any more perfect than that.

But, for as much as we love those types of meals, I’ll be the first to admit that we’d get tired of them if that was all ate every day. And there are so many other wonderful meals and options out there that taste just too wonderful to pass up.

However, I do struggle with side dishes occasionally. I’d happily eat mashed potatoes at every meal! That wouldn’t fly with the rest of the family though. So I’m always on the look out for ideas to expand my side dish repertoire. Especially since sometimes, no matter how good the main course, a side dish can truly either make or break a meal. Know what I mean?

Well, this recipe is one of my stand-bys for a great side dish that works with just about any kind of meal. The taste and texture (buttery noodles…crispy, familiar veggies) is always a hit with the kids too. Plus, there’s just something about egg noodles that gives a dish such a homey, comforting taste. I love them!

Crispy Egg Noodles

  • 1/3 c. butter or margarine
  • 1 – 2 celery stalks, diced
  • 1 – 2 carrots, diced or shredded
  • Salt and pepper, to taste
  • 1/2 lb. egg noodles, cooked and drained
  • 2 – 3 green onions, thinly sliced (greens only)
  • 1/2 t. paprika

1. Melt butter or margarine in a large skillet (or just use the pot that you cooked the noodles in). Add the celery and carrots and season to taste with salt and pepper. Cook for 3 minutes.

2. Stir in the remaining ingredients and continue cooking for about 10 minutes, stirring frequently, until the noodles just start to get a little crispy. Season again with salt and pepper to taste, if needed, before serving.

The ingredient sizes are specifically vague because you can definitely alter the amounts based on your family’s taste and what you have on hand. You can also add other veggies that will stay somewhat crispy and taste good when prepared this way. I’ve added sliced cabbage and onions in the past with great results.

3 thoughts on “Crispy Egg Noodles

  1. I love this! I make this quite often too, its my stand by side dish, but we call it “fried pasta.” I add parmesan cheese to it too!

    The guys (hubby & my sons) love it for breakfast or lunch sometimes too, topped with eggs cooked over easy. When you cut into the eggs, the runny yolks coat the pasta, kind of like a sauce. Personally, I don’t care for it…I don’t like “runny eggs”, but they absolutely love it!

    1. My son and husband love runny fried eggs on pasta too, but they have it for lunch topped with parmesan cheese and garlic. And it’s usually just linguini or spaghetti noodles mixed with a little olive oil. We got the idea from a Jaques Pepin cookbook.

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