18 Delicious Egg Noodle Side Dish Recipes Easy

Whether you’re whipping up a quick weeknight dinner or looking for the perfect comfort food to cozy up with, our roundup of 18 delicious egg noodle side dishes has got you covered. From creamy classics to zesty new favorites, these easy recipes are sure to bring warmth and flavor to your table. Keep reading to discover your next go-to dish that’ll have everyone asking for seconds!

Garlic Butter Egg Noodles

Dig into the ultimate comfort food with these Garlic Butter Egg Noodles—quick, creamy, and packed with flavor. Perfect for those nights when you need something delicious, fast.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 4 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped parsley

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt.
2. Add 8 oz egg noodles to the boiling water. Cook for 8 minutes, stirring occasionally, until al dente.
3. Drain the noodles and set aside. Tip: Reserve 1/4 cup of pasta water for the sauce.
4. In the same pot, melt 4 tbsp unsalted butter over medium heat.
5. Add 4 minced garlic cloves to the butter. Sauté for 1 minute until fragrant. Tip: Don’t let the garlic brown or it will turn bitter.
6. Return the cooked noodles to the pot. Toss to coat evenly with the garlic butter.
7. Add 1/4 tsp black pepper and 1/4 cup grated Parmesan cheese. Stir until the cheese melts.
8. If the sauce is too thick, add the reserved pasta water 1 tbsp at a time. Tip: This helps the sauce cling to the noodles.
9. Garnish with 2 tbsp chopped parsley before serving.

Mouthwatering and velvety, these noodles are a garlic lover’s dream. Serve with a side of crusty bread to soak up every last bit of that buttery sauce.

Parmesan Cheese Egg Noodles

Zesty and comforting, this Parmesan Cheese Egg Noodles dish is your next weeknight hero. **Whip up** creamy, cheesy goodness in under 20 minutes—no fancy skills needed.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 2 tbsp butter
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper

Instructions

1. **Boil** 4 cups of water in a large pot over high heat. Add 1 tsp salt.
2. **Add** 8 oz egg noodles to the boiling water. Cook for 7 minutes, stirring occasionally, until al dente.
3. **Drain** the noodles and set aside. **Tip:** Rinse under cold water to stop cooking if not using immediately.
4. **Melt** 2 tbsp butter in the same pot over medium heat.
5. **Pour** in 1/2 cup heavy cream, stirring constantly for 2 minutes until slightly thickened.
6. **Add** the cooked noodles back to the pot, tossing to coat evenly. **Tip:** Use tongs for easier mixing.
7. **Sprinkle** 1/2 cup grated Parmesan cheese and 1/4 tsp black pepper over the noodles. Stir until the cheese melts and the sauce is smooth, about 1 minute. **Tip:** For extra flavor, add a pinch of garlic powder.
8. **Serve** immediately while hot. Perfectly creamy with a slight bite, these noodles pair brilliantly with a crisp green salad or roasted veggies.

Parmesan Cheese Egg Noodles deliver a **luxurious texture** and **rich flavor** that’s hard to resist. **Try topping** with crispy bacon bits or fresh herbs for an extra layer of deliciousness.

Spicy Szechuan Egg Noodles

Dive into a bowl of Spicy Szechuan Egg Noodles that’ll slap your taste buds awake. This fiery, umami-packed dish is your next obsession—ready in under 30.

Ingredients

• For the noodles: 8 oz egg noodles, 1 tbsp vegetable oil
• For the sauce: 2 tbsp Szechuan paste, 1 tbsp soy sauce, 1 tsp sugar, 1/2 cup chicken broth
• For the stir-fry: 2 cloves garlic (minced), 1 tbsp ginger (grated), 1/2 cup bell peppers (sliced), 1/2 cup carrots (julienned), 2 green onions (chopped), 1 tsp sesame oil

Instructions

1. Boil egg noodles according to package instructions, drain, and toss with 1 tbsp vegetable oil to prevent sticking.
2. Heat a large pan over medium-high, add Szechuan paste, soy sauce, sugar, and chicken broth. Simmer for 2 minutes until slightly thickened.
3. In the same pan, sauté garlic and ginger for 30 seconds until fragrant. Tip: Don’t let them burn—keep the heat medium.
4. Add bell peppers and carrots, stir-fry for 3 minutes until slightly soft but still crunchy.
5. Toss in the cooked noodles and sauce, mix well to coat. Cook for another 2 minutes. Tip: Use tongs for even mixing.
6. Finish with green onions and a drizzle of sesame oil. Tip: Sesame oil adds depth—don’t skip it.

Now these noodles are a textural dream—chewy, crunchy, and slick with sauce. Serve them with a cold beer to cut the heat, or top with a fried egg for extra richness.

Creamy Mushroom Egg Noodles

Unleash your inner chef with this creamy mushroom egg noodles dish that’s as easy to make as it is delicious. Perfect for a quick dinner that feels gourmet.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 2 tbsp butter
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt.
2. Add 8 oz egg noodles to the boiling water. Cook for 8 minutes, stirring occasionally, until al dente. Drain and set aside.
3. In a large skillet, melt 2 tbsp butter over medium heat. Add 2 cups sliced mushrooms and sauté for 5 minutes until golden.
4. Add 2 cloves minced garlic to the skillet. Cook for 1 minute until fragrant.
5. Pour in 1 cup heavy cream and bring to a simmer. Let it cook for 3 minutes, stirring occasionally.
6. Stir in 1/2 cup grated Parmesan cheese until the sauce is smooth. Season with salt and pepper to taste.
7. Add the cooked egg noodles to the skillet. Toss until the noodles are evenly coated with the sauce.
8. Serve hot, garnished with extra Parmesan if desired.

Just like that, you’ve got a dish with silky noodles coated in a rich, creamy mushroom sauce. Try topping it with fresh parsley for a pop of color and freshness.

Herbed Egg Noodles with Olive Oil

Craving something simple yet flavorful? These herbed egg noodles tossed in olive oil are your weeknight hero—ready in minutes and packed with fresh, vibrant flavors.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 4 cups water
  • 1 tsp salt
• For the herbed olive oil:
  • 1/4 cup olive oil
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • 1 tsp lemon zest
  • 1/2 tsp black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt.
2. Add 8 oz egg noodles to the boiling water. Cook for 8 minutes, stirring occasionally, until al dente.
3. While noodles cook, heat 1/4 cup olive oil in a small pan over low heat. Add 2 tbsp parsley, 1 tbsp dill, 1 tsp lemon zest, and 1/2 tsp black pepper. Stir for 1 minute to infuse the oil.
4. Drain the noodles and return them to the pot. Pour the herbed olive oil over the noodles and toss to coat evenly.
5. Serve immediately for the best texture and flavor.

Perfectly al dente noodles shine with the herby, citrusy olive oil. Try topping with grated Parmesan or a squeeze of lemon for an extra kick.

Egg Noodles with Garlic and Green Onions

Transform your meal with this lightning-fast Egg Noodles with Garlic and Green Onions—**bold flavors**, **minimal effort**, **maximum crunch**.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 4 cups water
  • 1 tsp salt
• For the topping:
  • 3 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 2 green onions, sliced
  • 1 tsp red pepper flakes

Instructions

1. **Boil** 4 cups of water in a large pot over high heat. Add 1 tsp salt.
2. **Add** 8 oz egg noodles to the boiling water. Cook for 4 minutes, stirring occasionally.
3. **Drain** the noodles and set aside. Tip: Rinse under cold water to stop cooking if not serving immediately.
4. **Heat** 3 tbsp vegetable oil in a pan over medium heat. Wait until the oil shimmers.
5. **Add** 4 cloves minced garlic and 2 sliced green onions. Sauté for 1 minute until fragrant.
6. **Toss** in 1 tsp red pepper flakes. Stir for 30 seconds to release flavors.
7. **Pour** the garlic and green onion mixture over the cooked noodles. Mix well to coat evenly. Tip: Use tongs for easy mixing.
8. **Serve** immediately. Tip: Garnish with extra green onions for a fresh kick.

**Silky** noodles meet **crispy** garlic and green onions for a dish that’s **unapologetically flavorful**. Try topping with a fried egg for a hearty twist.

Cheesy Bacon Egg Noodles

Elevate your comfort food game with this **Cheesy Bacon Egg Noodles**—creamy, crispy, and utterly irresistible in under 30 minutes.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 4 cups water
  • 1 tsp salt
• For the topping:
  • 6 slices bacon, chopped
  • 1 tbsp olive oil
• For the sauce:
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 tsp black pepper

Instructions

1. **Boil** the egg noodles in 4 cups of water with 1 tsp salt for 7 minutes, or until al dente. Drain and set aside.
2. **Heat** 1 tbsp olive oil in a skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
3. **Pour** 1 cup heavy cream into the skillet with bacon drippings. Bring to a simmer over medium heat, stirring constantly.
4. **Add** 1 cup shredded cheddar cheese and 1/2 tsp black pepper to the cream. Stir until the cheese is fully melted and the sauce is smooth.
5. **Combine** the cooked egg noodles and cheese sauce in the skillet. Toss until the noodles are evenly coated.
6. **Garnish** with the crispy bacon before serving.

**Final touch:** The noodles are luxuriously creamy with a smoky crunch from the bacon. Serve with a side of garlic bread to scoop up every last bit of cheesy goodness.

Egg Noodles with Spinach and Feta

Feast your eyes on this: Egg noodles tangled with vibrant spinach and crumbled feta, a dish that’s as easy to whip up as it is delicious. Perfect for those nights when you need something quick, satisfying, and a little bit fancy.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 4 cups water
  • 1 tsp salt
• For the spinach and feta:
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup feta cheese, crumbled
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt.
2. Add 8 oz of egg noodles to the boiling water. Cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, heat 2 tbsp of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
4. Add 2 cups of roughly chopped spinach to the skillet. Cook for 2 minutes, stirring frequently, until the spinach is wilted.
5. Drain the cooked noodles and add them to the skillet with the spinach. Toss to combine.
6. Sprinkle 1/2 cup of crumbled feta cheese and 1/4 tsp of black pepper over the noodles. Gently toss to distribute the feta and pepper evenly.
7. Remove from heat and serve immediately. For an extra touch, drizzle with a bit more olive oil before serving.

Just like that, you’ve got a dish with the perfect mix of creamy, tangy feta and tender noodles, all hugged by garlicky spinach. Try topping it with a fried egg for a breakfast twist or serve it alongside grilled chicken for a heartier meal.

Lemon Pepper Egg Noodles

Ditch the takeout menus—this Lemon Pepper Egg Noodles recipe is your new weeknight hero. Bold flavors, minimal effort, and done in under 20 minutes.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tbsp lemon zest
  • 1 tbsp black pepper
  • 1/2 tsp salt

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt.
2. Add 8 oz egg noodles to the boiling water. Cook for 8 minutes, stirring occasionally, until al dente.
3. Drain the noodles and set aside. Tip: Rinse under cold water to stop cooking if not using immediately.
4. In the same pot, melt 2 tbsp butter with 2 tbsp olive oil over medium heat.
5. Add 1 tbsp lemon zest, 1 tbsp black pepper, and 1/2 tsp salt to the pot. Stir for 30 seconds until fragrant. Tip: Freshly cracked pepper elevates the dish.
6. Toss the cooked noodles in the sauce until evenly coated. Cook for another 2 minutes to let the flavors meld. Tip: Add a splash of pasta water if the sauce is too thick.

Serve these noodles hot, with a sprinkle of extra lemon zest for a zingy kick. The texture is perfectly chewy, with a bold lemon pepper punch that’s irresistible. Try topping with grilled chicken or shrimp for a protein-packed twist.

Egg Noodles with Roasted Vegetables

Let’s ditch the boring dinner routine with this vibrant Egg Noodles with Roasted Vegetables. **Toss**, **roast**, and **toss again** for a dish that’s as colorful as it is comforting.

Ingredients

• For the vegetables: 2 cups broccoli florets, 1 cup sliced carrots, 1 cup sliced bell peppers, 2 tbsp olive oil, 1 tsp salt
• For the noodles: 8 oz egg noodles, 4 cups water, 1 tsp salt
• For the sauce: 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp garlic powder, 1 tsp ginger powder

Instructions

1. Preheat your oven to 400°F. **Tip**: A hot oven ensures crispy edges on your veggies.
2. Toss broccoli, carrots, and bell peppers with olive oil and salt on a baking sheet. Spread evenly.
3. Roast for 20 minutes, flipping halfway. **Tip**: Keep an eye to avoid burning—color means flavor, but char is too far.
4. Boil water in a large pot, add salt, and cook egg noodles for 8 minutes. Drain.
5. Whisk soy sauce, sesame oil, garlic powder, and ginger powder in a small bowl. **Tip**: Fresh garlic and ginger can be used for a sharper taste.
6. Combine noodles, roasted vegetables, and sauce in a large bowl. Toss well.

Dig into a bowl where the noodles are silky, the veggies are crisp-tender, and the sauce is umami-rich. **Serve** with a sprinkle of sesame seeds or a dash of chili flakes for an extra kick.

Thai Peanut Egg Noodles

Unleash a flavor bomb with these Thai Peanut Egg Noodles—quick, creamy, and packed with a punch that’ll make your taste buds dance.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 1 tbsp vegetable oil
• For the sauce:
  • 1/2 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1/2 cup coconut milk
  • 1 clove garlic, minced
  • 1 tsp ginger, grated
• For garnish:
  • 2 tbsp crushed peanuts
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into wedges

Instructions

1. Bring a large pot of water to a boil. Add the egg noodles and cook for 4 minutes, or until al dente. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
2. While the noodles cook, whisk together peanut butter, soy sauce, honey, sesame oil, coconut milk, garlic, and ginger in a bowl until smooth. Tip: If the sauce is too thick, add warm water one tbsp at a time until desired consistency.
3. Heat a large skillet over medium heat. Add the cooked noodles and pour the peanut sauce over them. Toss to coat evenly and cook for 2 minutes, stirring constantly. Tip: Keep the heat medium to prevent the sauce from burning.
4. Remove from heat and garnish with crushed peanuts, cilantro, and lime wedges. Tip: Squeeze lime juice over the noodles before serving for an extra zing.

Bold flavors and creamy textures make this dish a standout. Serve it with extra lime wedges and a sprinkle of chili flakes for those who dare.

Egg Noodles with Garlic Shrimp

Let’s dive into a dish that’s all about bold flavors and quick prep—garlicky shrimp meets tender egg noodles for a meal that’s irresistibly simple.

Ingredients

• For the shrimp: 1 lb large shrimp, peeled and deveined, 3 tbsp olive oil, 4 cloves garlic minced, 1/2 tsp red pepper flakes, salt to taste
• For the noodles: 8 oz egg noodles, 2 tbsp butter, 1/4 cup chopped parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned noodles.
2. Add the egg noodles to the boiling water and cook according to package instructions, usually about 8 minutes, until al dente.
3. While noodles cook, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
4. Increase heat to medium-high, add shrimp to the skillet, and season with salt. Cook for 2-3 minutes per side until shrimp are pink and opaque. Tip: Overcooking shrimp makes them rubbery—watch the clock!
5. Drain noodles and return them to the pot. Toss with butter and chopped parsley until butter is melted and noodles are coated.
6. Combine the shrimp mixture with the noodles, tossing gently to mix. Serve immediately.

Amazingly, this dish balances the kick of garlic and heat with the buttery noodles. Try serving it with a squeeze of lemon for a bright finish or a sprinkle of Parmesan for extra umami.

Sesame Soy Egg Noodles

Dig into the ultimate weeknight warrior: Sesame Soy Egg Noodles. These noodles are a flavor bomb, ready in minutes, and packed with that umami punch you crave.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 1 tbsp vegetable oil
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 1 clove garlic, minced
• For garnish:
  • 1 tbsp sesame seeds
  • 2 green onions, sliced

Instructions

1. Bring a large pot of water to a boil. Add the egg noodles and cook according to package instructions, about 4-5 minutes. Tip: Stir occasionally to prevent sticking.
2. While noodles cook, heat vegetable oil in a large pan over medium heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
3. Drain noodles and add to the pan. Pour in soy sauce, sesame oil, and honey. Toss to coat evenly. Tip: Use tongs for easy mixing.
4. Cook for another 2 minutes, stirring constantly, until noodles are glossy and sauce is slightly reduced.
5. Remove from heat. Sprinkle with sesame seeds and green onions. Tip: Toast sesame seeds beforehand for extra crunch.

Here’s the deal: these noodles are slick, savory, and just sweet enough. Serve them straight from the pan or chill for a next-day cold noodle salad twist.

Egg Noodles with Pesto and Cherry Tomatoes

Yum doesn’t even begin to cover it. This dish is your next obsession—quick, vibrant, and packed with flavor.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/2 tsp salt
• For the tomatoes:
  • 1 cup cherry tomatoes, halved
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Bring a large pot of water to a boil. Add 1/2 tsp salt and 8 oz egg noodles. Cook for 8 minutes, or until al dente. Drain and toss with 1 tbsp olive oil to prevent sticking.
2. While noodles cook, blend 2 cups basil, 1/4 cup Parmesan, 1/4 cup pine nuts, and 2 garlic cloves in a food processor until finely chopped.
3. With the processor running, slowly drizzle in 1/2 cup olive oil until the pesto is smooth. Season with 1/2 tsp salt.
4. In a skillet over medium heat, warm 1 tbsp olive oil. Add 1 cup halved cherry tomatoes and 1/4 tsp salt. Cook for 3 minutes, just until tomatoes soften.
5. Toss the cooked noodles with the pesto and tomatoes until evenly coated.

Serve immediately for the best texture—the noodles should be silky, the pesto vibrant, and the tomatoes bursting. Try topping with extra Parmesan or a sprinkle of red pepper flakes for a kick.

Egg Noodles with Alfredo Sauce

Nothing beats the creamy, dreamy comfort of egg noodles drenched in homemade Alfredo sauce. This dish is your weeknight hero—ready in a flash and packed with flavor.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 4 quarts water
  • 1 tbsp salt
• For the Alfredo sauce:
  • 1/2 cup unsalted butter
  • 2 garlic cloves, minced
  • 2 cups heavy cream
  • 1 1/2 cups grated Parmesan cheese
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt.
2. Add 8 oz egg noodles to the boiling water. Cook for 7-8 minutes, stirring occasionally, until al dente. Tip: Taste a noodle at 7 minutes to check for doneness.
3. Drain the noodles and set aside. Do not rinse.
4. In a large skillet, melt 1/2 cup unsalted butter over medium heat. Add 2 minced garlic cloves; sauté for 1 minute until fragrant.
5. Pour in 2 cups heavy cream, stirring constantly. Bring to a gentle simmer.
6. Reduce heat to low. Gradually whisk in 1 1/2 cups grated Parmesan cheese until the sauce is smooth. Tip: Keep the heat low to prevent the sauce from separating.
7. Season the sauce with 1/2 tsp black pepper and 1/4 tsp nutmeg. Stir to combine.
8. Add the cooked egg noodles to the skillet. Toss until evenly coated with the sauce. Tip: For extra creaminess, reserve 1/4 cup of pasta water to thin the sauce if needed.
9. Serve immediately. The noodles should be silky, with a rich, cheesy sauce clinging to every strand. Try topping with extra Parmesan and a sprinkle of fresh parsley for a pop of color.

Egg Noodles with Butter and Parsley

Let’s cut to the chase: egg noodles tossed in melted butter and fresh parsley is the no-fuss, all-flavor dish you didn’t know you needed. Ready in minutes, it’s the ultimate comfort food with a gourmet twist.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 4 tbsp unsalted butter
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 tsp black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat. Tip: Salt the water now for perfectly seasoned noodles.
2. Add 8 oz of egg noodles to the boiling water. Cook for 8 minutes, or until al dente, stirring occasionally.
3. Drain the noodles in a colander, then return them to the pot. Tip: Reserve a tablespoon of pasta water to adjust sauce consistency if needed.
4. Melt 4 tbsp of unsalted butter in the pot with the noodles over low heat, tossing to coat evenly.
5. Stir in 2 tbsp of fresh parsley and 1/4 tsp of black pepper until well combined. Tip: For extra flavor, add parsley at the last minute to keep it vibrant.

Now, the noodles are silky, rich, and speckled with green. Serve them straight from the pot for a cozy meal, or fancy it up with a sprinkle of grated Parmesan.

Egg Noodles with Caramelized Onions

Hungry for a dish that’s all about deep flavors and quick satisfaction? This egg noodles with caramelized onions recipe is your go-to for a cozy night in. **Transform** simple ingredients into a meal that’s rich, sweet, and utterly comforting.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 1 tbsp olive oil
• For the caramelized onions:
  • 2 large onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp sugar
  • 1/2 tsp salt

Instructions

1. **Boil** 4 quarts of water in a large pot. Add 1 tbsp salt and 8 oz egg noodles. Cook for 8 minutes until al dente. Drain and toss with 1 tbsp olive oil to prevent sticking.
2. **Heat** 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add 2 thinly sliced onions, stirring to coat. Cook for 10 minutes, stirring occasionally.
3. **Sprinkle** 1 tsp sugar and 1/2 tsp salt over the onions. Reduce heat to low. Cook for 20 minutes, stirring every 5 minutes, until onions are deeply golden.
4. **Combine** the cooked noodles with the caramelized onions in the skillet. Toss well to mix.
5. **Serve** hot, garnished with fresh herbs if desired. For an extra touch, top with a fried egg or grated Parmesan.

Kick back and enjoy the **silky** noodles paired with the **sweet, umami-rich** onions. Perfect as is or jazzed up with your favorite protein for a heartier meal.

Egg Noodles with Blue Cheese and Walnuts

Get ready to twist your taste buds with this creamy, crunchy delight. Grab your fork—it’s time to dive into a bowl of pure comfort.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 1/2 cup heavy cream
  • 1/2 cup crumbled blue cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp butter
• For the topping:
  • 1/4 cup chopped walnuts
  • 1 tbsp olive oil
  • 1/4 tsp black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt.
2. Add 8 oz egg noodles to the boiling water. Cook for 8 minutes, stirring occasionally, until al dente. Tip: Test a noodle at 7 minutes to avoid overcooking.
3. Drain the noodles and set aside. Return the pot to the stove.
4. In the same pot, melt 1 tbsp butter over medium heat. Add 1/2 cup heavy cream, stirring constantly.
5. Once the cream is warm, add 1/2 cup blue cheese and 1/4 cup Parmesan. Stir until the cheeses melt into a smooth sauce. Tip: Keep the heat low to prevent the sauce from separating.
6. Add the cooked noodles to the sauce, tossing to coat evenly.
7. In a small pan, heat 1 tbsp olive oil over medium heat. Add 1/4 cup chopped walnuts and toast for 2-3 minutes, until golden. Tip: Stir frequently to avoid burning.
8. Sprinkle the toasted walnuts and 1/4 tsp black pepper over the noodles. Serve immediately.

Zesty and rich, this dish pairs the tang of blue cheese with the earthy crunch of walnuts. Try serving it with a side of roasted veggies for a complete meal.

Conclusion

Outstanding in variety and simplicity, our roundup of 18 egg noodle side dishes offers something for every taste and occasion. Whether you’re seeking comfort food or a quick, flavorful addition to your meal, these recipes are sure to delight. We’d love to hear which dishes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to enjoy.

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