35 Delicious Egg Noodle Pasta Recipes You Must Try

Versatile, comforting, and always satisfying—egg noodles are the unsung heroes of quick, delicious meals. Whether you’re craving a cozy weeknight dinner or a show-stopping seasonal dish, these 35 recipes will transform your kitchen into a pasta paradise. Get ready to discover new favorites that will have everyone asking for seconds!

Creamy Garlic Parmesan Egg Noodles

Dive into a bowl of pure comfort that’s so ridiculously easy, you’ll wonder why you ever bothered with a boxed version. This creamy, garlicky, cheesy dream is the ultimate weeknight hero, ready to rescue you from hunger-induced meltdowns in under 20 minutes. Seriously, it’s the pasta equivalent of a warm hug after a long day.

Ingredients

Egg noodles – 8 oz
Butter – 3 tbsp
Garlic – 4 cloves, minced
Heavy cream – 1 cup
Chicken broth – ½ cup
Parmesan cheese – ¾ cup, grated
Salt – ½ tsp
Black pepper – ¼ tsp
Fresh parsley – 2 tbsp, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the egg noodles to the boiling water and cook for 6–8 minutes, stirring occasionally, until al dente.
3. Drain the noodles thoroughly in a colander and set them aside.
4. Melt the butter in a large skillet over medium heat.
5. Add the minced garlic to the skillet and sauté for 1–2 minutes, until fragrant but not browned.
6. Pour in the heavy cream and chicken broth, then bring the mixture to a gentle simmer.
7. Stir in the grated Parmesan cheese until it melts completely and the sauce becomes smooth.
8. Season the sauce with salt and black pepper, stirring to combine.
9. Add the drained egg noodles to the skillet and toss them in the sauce until evenly coated.
10. Cook for 1–2 more minutes, stirring constantly, until the noodles are heated through.
11. Remove the skillet from the heat and stir in the chopped fresh parsley.

Creamy, garlicky, and impossibly rich, these noodles boast a velvety sauce that clings to every strand. For a fun twist, top with crispy bacon bits or serve alongside grilled chicken for a complete meal that feels fancy without the fuss.

Spicy Thai Peanut Egg Noodles

Ready to rescue your taste buds from boring noodle nights? These Spicy Thai Peanut Egg Noodles are basically a flavor party in a bowl—and your mouth is definitely invited. Think creamy peanut sauce with a spicy kick, tangled up with chewy noodles that’ll make you forget all about that sad desk lunch.

Ingredients

Egg Noodles – 8 oz
Peanut Butter – ½ cup
Soy Sauce – 3 tbsp
Sriracha – 2 tbsp
Lime Juice – 2 tbsp
Garlic – 2 cloves, minced
Grated Ginger – 1 tsp
Water – ½ cup
Green Onions – 2, sliced

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz egg noodles and cook for 6-8 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles in a colander and rinse under cold water to stop the cooking process.
4. In a medium bowl, whisk together ½ cup peanut butter, 3 tbsp soy sauce, 2 tbsp sriracha, 2 tbsp lime juice, 2 minced garlic cloves, and 1 tsp grated ginger until smooth.
5. Gradually add ½ cup water while whisking continuously to create a creamy, pourable sauce.
6. Return drained noodles to the empty pot over low heat.
7. Pour peanut sauce over noodles and toss for 2-3 minutes until evenly coated and heated through.
8. Remove from heat and stir in sliced green onions.

Go ahead and twirl those saucy noodles onto a fork—you’ve earned this glorious mess. The creamy peanut coating clings to every strand while the sriracha delivers a slow-building heat that’ll have you reaching for more. Serve it piled high with extra green onions and a squeeze of fresh lime for maximum zing.

Chicken Alfredo Egg Noodle Bake

Just when you thought comfort food couldn’t get any cozier, this glorious casserole swoops in to prove you deliciously wrong. Imagine all the creamy, dreamy goodness of chicken alfredo getting tangled up with egg noodles in a baked masterpiece that’ll have your family fighting over the last scoop.

Ingredients

Egg noodles – 12 oz
Chicken breast – 1 lb
Heavy cream – 2 cups
Parmesan cheese – 1 cup
Butter – 4 tbsp
Garlic – 3 cloves
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Cook the egg noodles according to package directions until al dente, then drain thoroughly (tip: slightly undercooking the noodles prevents them from getting mushy during baking).
3. While noodles cook, cut chicken breast into 1-inch cubes and season with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Heat 2 tablespoons butter in a large skillet over medium-high heat until sizzling.
5. Cook chicken pieces for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside, keeping any flavorful drippings in the pan.
7. Reduce heat to medium and melt remaining 2 tablespoons butter in the same skillet.
8. Mince garlic cloves and sauté in butter for 1 minute until fragrant but not browned.
9. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
10. Gradually whisk in grated Parmesan cheese until the sauce is smooth and slightly thickened, about 3-4 minutes.
11. Stir remaining ½ teaspoon salt and ¼ teaspoon black pepper into the sauce.
12. Combine cooked noodles, chicken, and alfredo sauce in a large mixing bowl, tossing until everything is evenly coated (tip: reserve a handful of cheese for sprinkling on top for extra golden goodness).
13. Transfer the mixture to your prepared baking dish and spread into an even layer.
14. Bake uncovered for 20-25 minutes until bubbly around the edges and lightly golden on top.
15. Let the bake rest for 5 minutes before serving (tip: this resting time allows the sauce to thicken perfectly and prevents lava-hot mouth burns).

Absolute perfection emerges from your oven with creamy noodles clinging to tender chicken in every forkful. The crispy-edged top gives way to the ultimate comfort food experience that tastes even better reheated the next day—if there are any leftovers, that is.

Mushroom Stroganoff with Egg Noodles

Who knew mushrooms could be this dramatic? This creamy, dreamy stroganoff transforms humble fungi into the star of the show, clinging to egg noodles like they’re sharing secrets. It’s comfort food that winks at you from the bowl.

Ingredients

Butter – 4 tbsp
Yellow onion – 1 medium
Garlic – 3 cloves
Cremini mushrooms – 1 lb
Flour – 3 tbsp
Beef broth – 2 cups
Sour cream – 1 cup
Worcestershire sauce – 1 tbsp
Egg noodles – 12 oz
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil for the egg noodles.
2. Melt 2 tbsp butter in a large skillet over medium-high heat until foaming subsides.
3. Add diced onion and cook for 4 minutes until translucent, stirring occasionally.
4. Stir in minced garlic and cook for 60 seconds until fragrant.
5. Add remaining 2 tbsp butter and sliced mushrooms to the skillet.
6. Cook mushrooms for 8-10 minutes until deeply browned and liquid has evaporated.
7. Sprinkle flour over mushrooms and cook for 2 minutes while stirring constantly to cook out raw flour taste.
8. Gradually pour in beef broth while whisking to prevent lumps from forming.
9. Add Worcestershire sauce and bring mixture to a simmer.
10. Cook sauce for 5 minutes until thickened enough to coat the back of a spoon.
11. Meanwhile, cook egg noodles in boiling water for 6-8 minutes until al dente.
12. Remove sauce from heat and stir in sour cream until fully incorporated.
13. Drain cooked noodles thoroughly and return to the pot.
14. Pour mushroom sauce over hot noodles and toss to coat evenly.
15. Season with salt and pepper, then serve immediately.

Now that’s what I call a proper hug in a bowl! The silky sauce clings to every noodle while the mushrooms bring that earthy umami punch. Try topping it with fresh chives or serving alongside roasted Brussels sprouts for a dinner that’ll have everyone fighting for seconds.

Egg Noodle Pasta Primavera

Aren’t we all just one colorful veggie away from feeling like actual adults who have our lives together? This egg noodle pasta primavera is basically confetti for your dinner plate—a vibrant, veggie-packed celebration that somehow makes eating your greens feel like a party rather than a punishment. Let’s turn those noodles into a spring fling your taste buds won’t stop talking about!

Ingredients

Egg noodles – 8 oz
Olive oil – 2 tbsp
Garlic – 3 cloves
Broccoli florets – 1 cup
Carrots – ½ cup
Cherry tomatoes – 1 cup
Heavy cream – ½ cup
Parmesan cheese – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add egg noodles and cook for exactly 8 minutes until al dente.
3. Drain noodles thoroughly in a colander.
4. Heat olive oil in a large skillet over medium heat until it shimmers.
5. Mince garlic cloves and add to the skillet.
6. Sauté garlic for 1 minute until fragrant but not browned.
7. Add broccoli florets and sliced carrots to the skillet.
8. Cook vegetables for 5 minutes, stirring occasionally, until slightly tender.
9. Halve cherry tomatoes and add to the skillet.
10. Cook for 2 more minutes until tomatoes begin to soften.
11. Pour heavy cream into the skillet.
12. Simmer cream mixture for 3 minutes until slightly thickened.
13. Add cooked egg noodles to the skillet.
14. Toss everything together until noodles are fully coated.
15. Grate Parmesan cheese directly into the skillet.
16. Season with salt and black pepper.
17. Toss everything together for 1 final minute until well combined.

Now the noodles are gloriously creamy while still maintaining that perfect springy bite, with each colorful veggie bringing its own personality to the party. Nothing beats twirling those vibrant strands around your fork and watching the parmesan cling to every surface—this is the kind of dish that makes you want to eat straight from the skillet while nobody’s looking.

Lemon Butter Shrimp with Egg Noodles

Yikes, your taste buds are about to get a standing ovation! This lemon butter shrimp with egg noodles is the weeknight hero you didn’t know you needed—zesty, buttery, and faster than deciding what to watch on Netflix. Get ready to turn simple ingredients into a restaurant-worthy dish that’ll have everyone asking for seconds.

Ingredients

• Egg noodles – 8 oz
• Butter – 4 tbsp
• Shrimp – 1 lb, peeled and deveined
• Garlic – 3 cloves, minced
• Lemon juice – 3 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Parsley – 2 tbsp, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the egg noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and set aside. (Tip: Don’t rinse the noodles—the starch helps the sauce cling better!)
4. Pat the shrimp dry with paper towels to ensure a good sear.
5. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
6. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until pink and opaque.
7. Remove the shrimp from the skillet and set aside on a plate.
8. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
9. Sauté the minced garlic for 1 minute, until fragrant but not browned. (Tip: Burnt garlic turns bitter, so keep an eye on it!)
10. Pour the lemon juice into the skillet and stir to combine with the butter and garlic.
11. Return the cooked shrimp to the skillet and toss to coat in the sauce.
12. Season with salt and black pepper, stirring to distribute evenly.
13. Add the drained egg noodles to the skillet and toss everything together until well combined.
14. Sprinkle with chopped parsley and give one final toss. (Tip: Fresh parsley adds a bright finish—save a pinch for garnish!)

Heavenly, right? The noodles soak up that tangy lemon-butter sauce while the shrimp stay plump and juicy. Serve it straight from the skillet for maximum drama, or top with extra lemon zest if you’re feeling fancy—this dish is basically a hug in bowl form.

Beef and Broccoli Egg Noodle Stir Fry

Dinnertime just got a major upgrade, folks! This Beef and Broccoli Egg Noodle Stir Fry is the weeknight hero we all deserve—it’s faster than deciding what to watch on Netflix and packed with enough flavor to make your taste buds do a happy dance.

Ingredients

• Egg noodles – 8 oz
• Beef sirloin – 1 lb
• Broccoli florets – 2 cups
• Soy sauce – 3 tbsp
• Garlic – 2 cloves
• Vegetable oil – 2 tbsp
• Cornstarch – 1 tbsp
• Water – ½ cup

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the egg noodles and cook for 6 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles thoroughly and set aside. (Tip: Rinse briefly with cold water to stop the cooking process if not using immediately.)
4. Slice the beef sirloin into thin, ¼-inch strips against the grain for maximum tenderness.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
6. Add the beef strips and cook for 3–4 minutes, stirring constantly, until browned on all sides.
7. Remove the beef from the skillet and set aside on a plate.
8. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
9. Mince the garlic cloves and add them to the skillet, sautéing for 30 seconds until fragrant.
10. Add the broccoli florets and stir-fry for 4–5 minutes until bright green and slightly tender.
11. In a small bowl, whisk together the soy sauce, cornstarch, and water until smooth.
12. Pour the sauce mixture into the skillet with the broccoli, stirring continuously.
13. Return the cooked beef to the skillet and add the drained egg noodles.
14. Toss everything together for 2–3 minutes until the sauce thickens and coats the ingredients evenly. (Tip: Don’t walk away—the cornstarch can cause the sauce to thicken quickly!)
15. Serve immediately while hot. (Tip: For extra flair, garnish with sesame seeds or sliced green onions.)

Velvety beef meets crisp-tender broccoli in a glossy, savory sauce that clings perfectly to those springy egg noodles. This stir-fry delivers a satisfying chew and umami punch that’ll have you sneaking bites straight from the pan—try serving it in lettuce cups for a fun, low-carb twist!

Egg Noodle and Spinach Lasagna

Whoa, hold onto your forks, folks—this isn’t your nonna’s lasagna! We’re swapping those stiff sheets for springy egg noodles and sneaking in spinach like a veggie ninja, creating a cozy, cheesy masterpiece that’ll have you questioning all your life choices (in the best way possible).

Ingredients

Egg noodles – 12 oz
Spinach – 5 oz
Ricotta cheese – 2 cups
Mozzarella cheese – 2 cups, shredded
Marinara sauce – 3 cups
Garlic – 3 cloves, minced
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F. 2. Bring a large pot of salted water to a rolling boil. 3. Add the egg noodles and cook for 6 minutes until al dente. 4. Drain the noodles thoroughly in a colander. 5. Heat olive oil in a skillet over medium heat. 6. Sauté minced garlic for 1 minute until fragrant. 7. Add spinach and cook for 3 minutes until wilted. 8. In a bowl, combine ricotta, 1 cup mozzarella, salt, and black pepper. 9. Spread 1 cup marinara sauce evenly in a 9×13-inch baking dish. 10. Layer half the cooked egg noodles over the sauce. 11. Spread the ricotta mixture evenly over the noodles. 12. Top with the sautéed spinach. 13. Add the remaining noodles in a single layer. 14. Pour the remaining marinara sauce over the top. 15. Sprinkle the remaining 1 cup mozzarella evenly over the sauce. 16. Cover the dish with foil and bake for 25 minutes. 17. Remove the foil and bake for 10 more minutes until the cheese is golden and bubbly. 18. Let the lasagna rest for 10 minutes before slicing. Every bite delivers creamy ricotta pockets and tangy marinara between those tender noodles, while the spinach adds a fresh, earthy balance. Try serving squares with a crisp side salad or garlic bread for a comfort-food feast that’s secretly packed with greens!

Sausage and Peppers Egg Noodle Skillet

Dinner dilemmas got you down? Ditch the delivery apps and dive into this glorious one-pan wonder that transforms humble ingredients into a flavor explosion worthy of a standing ovation from your taste buds. Seriously, your skillet is about to become the star of the kitchen.

Ingredients

• Egg noodles – 8 oz
• Italian sausage – 1 lb
• Bell peppers – 2, sliced
• Onion – 1, sliced
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Chicken broth – 1 cup
• Tomato paste – 2 tbsp
• Parmesan cheese – ½ cup, grated
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add Italian sausage, breaking it apart with a spoon, and cook for 6-8 minutes until browned and no longer pink.
3. Add sliced bell peppers and onion to the skillet, cooking for 5-7 minutes until softened and slightly charred.
4. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it burn, or you’ll lose that sweet, aromatic magic!
5. Push the sausage and veggie mixture to one side of the skillet and add tomato paste to the empty space, toasting it for 1 minute to deepen the flavor.
6. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet—those little flavor nuggets are gold!
7. Add egg noodles, salt, and black pepper, stirring to combine everything evenly.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes until the noodles are tender and have absorbed most of the liquid.
9. Remove the skillet from heat and stir in grated Parmesan cheese until melted and creamy.
10. Let the skillet rest for 2 minutes off the heat—this allows the sauce to thicken up perfectly.

Zesty, savory, and satisfyingly hearty, this skillet delivers tender noodles coated in a rich, cheesy sauce with pops of sweet peppers and robust sausage. Try serving it straight from the pan with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of that glorious sauce—it’s a meal that feels like a cozy hug for your soul.

Pesto Egg Noodles with Cherry Tomatoes

Unbelievably, we’re about to turn your basic weeknight dinner into a vibrant masterpiece that’ll make your taste buds do a happy dance. This pesto egg noodle situation is the culinary equivalent of finding money in last season’s jacket pocket—pure, unexpected joy!

Ingredients

• Egg noodles – 8 oz
• Cherry tomatoes – 2 cups
• Basil pesto – ½ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Parmesan cheese – ¼ cup

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 8 oz of egg noodles and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
4. While noodles cook, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5. Add 2 cups of cherry tomatoes to the hot skillet and cook for 4-5 minutes until skins blister and tomatoes begin to burst.
6. Drain the cooked noodles thoroughly, reserving ¼ cup of pasta water.
7. Tip: The starchy pasta water helps the pesto cling beautifully to every noodle.
8. Immediately add the hot drained noodles to the skillet with tomatoes.
9. Pour ½ cup of basil pesto over the noodles and tomatoes.
10. Add the reserved ¼ cup of pasta water and toss everything together vigorously for 1 minute until well coated.
11. Tip: Tossing while the noodles are piping hot ensures the pesto gets evenly distributed without clumping.
12. Season with ½ teaspoon black pepper and additional salt if needed.
13. Remove from heat and sprinkle with ¼ cup of grated Parmesan cheese.
14. Tip: Let the dish rest for 2 minutes before serving—this allows the flavors to meld together perfectly.

The silky pesto clings to each tender noodle while the burst tomatoes create little pockets of sweet acidity. That glorious combination of creamy, herby pesto against the bright tomato pops makes this dish feel both comforting and refreshing. Try serving it alongside grilled chicken or shrimp for a protein boost, or enjoy it straight from the skillet while pretending you’re at a fancy Italian trattoria!

Egg Noodle Chicken Soup

Rally your soup spoons, folks, because we’re diving into a bowl of pure comfort that’ll hug your soul tighter than your favorite sweatpants. This egg noodle chicken soup is the culinary equivalent of a cozy blanket on a chilly day—simple, satisfying, and downright delightful. Let’s get simmering!

Ingredients

– Chicken broth – 6 cups
– Egg noodles – 8 oz
– Cooked shredded chicken – 2 cups
– Carrots – 1 cup, sliced
– Celery – 1 cup, chopped
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – 2 tbsp, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers. 2. Add diced onion and sauté for 5 minutes until translucent. 3. Stir in minced garlic and cook for 1 minute until fragrant. 4. Pour in chicken broth and bring to a boil over high heat. 5. Add sliced carrots and chopped celery, then reduce heat to medium-low and simmer for 15 minutes until vegetables are tender-crisp. 6. Stir in egg noodles and cook for 8 minutes, stirring occasionally to prevent sticking. 7. Add shredded chicken, salt, and black pepper, then simmer for 5 more minutes until heated through. 8. Remove from heat and stir in fresh parsley. Zesty and wholesome, this soup boasts tender noodles and savory broth that meld beautifully with the hearty chicken and veggies. Serve it with a side of crusty bread for dipping, or ladle it into mugs for a cozy, on-the-go meal that’s sure to become a weeknight hero.

Bacon and Egg Noodle Carbonara

Golly, have you ever had one of those days where your stomach is screaming for comfort but your brain is yelling about effort? This bacon and egg noodle carbonara is here to mediate that argument with delicious diplomacy. It’s basically breakfast’s fanciest cousin visiting for dinner, wearing a pasta suit.

Ingredients

• Egg Noodles – 8 oz
• Bacon – 6 slices
• Eggs – 2 large
• Parmesan Cheese – ½ cup grated
• Black Pepper – 1 tsp freshly ground
• Salt – ½ tsp

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add egg noodles and cook for 8 minutes until al dente (they should still have a slight bite).
3. While noodles cook, chop bacon into ½-inch pieces.
4. Cook bacon in a large skillet over medium heat for 6-8 minutes until crispy, stirring occasionally.
5. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
6. Whisk eggs, parmesan cheese, black pepper, and salt in a medium bowl until fully combined.
7. Drain cooked noodles, reserving ½ cup of pasta water.
8. Immediately add hot noodles to the skillet with bacon fat, tossing to coat completely.
9. Remove skillet from heat and let cool for 1 minute (this prevents scrambled eggs).
10. Pour egg mixture over noodles, stirring constantly for 2 minutes until sauce thickens.
11. Add 2 tablespoons of reserved pasta water and stir until sauce becomes creamy.
12. Stir in cooked bacon pieces until evenly distributed.

Now that silky egg sauce clinging to every noodle creates the most luxurious texture you can achieve in 20 minutes flat. The salty bacon crunch against that creamy parmesan pepper situation is basically a flavor party in your mouth. Try topping with extra black pepper and serving with garlic bread for maximum carb-loading satisfaction.

Egg Noodle Pad Thai

My goodness, are you ready to rescue your dinner routine from the clutches of boring? This Egg Noodle Pad Thai is about to become your new weeknight superhero—faster than takeout and packed with more personality than your favorite sitcom character. Let’s turn those pantry staples into a flavor explosion that’ll have you doing a happy dance right there by the stove.

Ingredients

Rice noodles – 8 oz
Vegetable oil – 2 tbsp
Eggs – 2 large
Garlic – 3 cloves, minced
Firm tofu – 8 oz, cubed
Bean sprouts – 1 cup
Green onions – 3, sliced
Lime – 1, cut into wedges
Fish sauce – 3 tbsp
Brown sugar – 2 tbsp
Rice vinegar – 1 tbsp
Crushed peanuts – ¼ cup
Red pepper flakes – 1 tsp

Instructions

1. Soak rice noodles in warm water for 15 minutes until pliable but still firm.
2. Whisk fish sauce, brown sugar, and rice vinegar in a small bowl until sugar dissolves completely.
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering.
4. Add cubed tofu and cook for 4 minutes, flipping halfway, until golden brown on all sides.
5. Push tofu to one side and crack eggs directly into the empty space.
6. Scramble eggs for 1 minute until softly set but still slightly runny.
7. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
8. Drain soaked noodles and add to the wok along with the prepared sauce.
9. Toss everything together using tongs for 3 minutes until noodles absorb the sauce and become tender.
10. Mix in bean sprouts and green onions, cooking for 1 additional minute just to wilt slightly.
11. Remove from heat and divide between two bowls.
12. Top generously with crushed peanuts and serve immediately with lime wedges on the side.

Glory awaits when you dig into those chewy noodles tangled with crispy tofu and that perfect sweet-sour-salty sauce. The crunch of peanuts and fresh bean sprouts creates the most satisfying texture party, while a squeeze of lime right before eating wakes up every single flavor. Try serving it in lettuce cups for a fun handheld twist that’ll make you feel fancy without any of the actual effort.

Vegetable and Egg Noodle Casserole

Golly, who knew comfort food could be this ridiculously easy? This vegetable and egg noodle casserole is basically a cozy hug in dish form, ready to rescue you from even the most dramatic “what’s for dinner” dilemmas. It’s the kind of meal that makes you feel like a kitchen wizard with minimal effort and maximum delicious payoff.

Ingredients

Egg noodles – 8 oz
Frozen mixed vegetables – 2 cups
Cream of mushroom soup – 1 can (10.5 oz)
Milk – ½ cup
Shredded cheddar cheese – 1 cup
Butter – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cook the egg noodles in boiling water for 6–8 minutes until al dente, then drain thoroughly.
3. Melt the butter in a large skillet over medium heat.
4. Add the frozen mixed vegetables and sauté for 5–7 minutes until tender.
5. Stir in the cream of mushroom soup, milk, salt, and black pepper until smooth.
6. Combine the cooked noodles and sauce mixture in a greased 9×13-inch baking dish.
7. Sprinkle the shredded cheddar cheese evenly over the top.
8. Bake for 20–25 minutes until the cheese is bubbly and golden brown.
9. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.

Oh, the glorious result! You’ll love the creamy, velvety texture hugging each noodle, punctuated by the crisp-tender veggies and that irresistible cheesy crust. Try serving it alongside a simple green salad for a balanced meal, or scoop it straight from the dish while pretending you’re at a potluck—no judgment here!

Seafood Marinara Egg Noodle Pasta

Savor this seafood sensation that’s basically a hug from the ocean in noodle form—tender egg noodles tangled with briny shrimp and sweet scallops, all swimming in a vibrant marinara that’s bold enough to make your taste buds do a happy dance. It’s the kind of dish that turns a regular Tuesday into a coastal vacation, minus the sand in your shoes. Let’s get cooking before your stomach stages a protest!

Ingredients

Egg noodles – 8 oz
Olive oil – 2 tbsp
Garlic – 3 cloves, minced
Marinara sauce – 2 cups
Shrimp – ½ lb, peeled and deveined
Scallops – ½ lb
Salt – 1 tsp
Black pepper – ½ tsp
Fresh basil – ¼ cup, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.2. Add the egg noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.3. Drain the noodles in a colander and set them aside.4. Heat olive oil in a large skillet over medium heat until it shimmers.5. Add minced garlic and sauté for 1 minute until fragrant but not browned.6. Pour in marinara sauce and bring to a gentle simmer, stirring once.7. Pat the shrimp and scallops dry with a paper towel to ensure a good sear.8. Add shrimp and scallops to the skillet in a single layer.9. Cook the seafood for 3 minutes without moving it to develop a golden crust.10. Flip the shrimp and scallops and cook for another 2 minutes until opaque.11. Season with salt and black pepper, stirring to combine.12. Add the cooked egg noodles to the skillet, tossing to coat evenly in the sauce.13. Stir in fresh basil and cook for 1 minute to wilt the herbs.14. Remove the skillet from heat and let it rest for 2 minutes before serving. Oh, the glorious tangle of silky noodles clinging to that zesty marinara, with plump shrimp and scallops adding a briny sweetness in every forkful. Serve it straight from the skillet for that rustic, shareable vibe, or top with extra basil for a pop of color that’ll make your Instagram followers swoon.

Egg Noodle Salad with Homemade Dressing

Noodling around with boring lunch options again? This egg noodle salad is about to become your new best friend—it’s fresh, zippy, and so ridiculously easy to whip up, you’ll wonder why you ever settled for sad desk salads.

Ingredients

Egg noodles – 8 oz
Rice vinegar – ¼ cup
Soy sauce – 2 tbsp
Sesame oil – 1 tbsp
Honey – 1 tbsp
Garlic – 2 cloves, minced
Carrot – 1 medium, shredded
Green onion – 2, thinly sliced
Sesame seeds – 1 tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz egg noodles to the boiling water and cook for 6–8 minutes, stirring occasionally, until tender but still firm.
3. Drain the noodles in a colander and rinse immediately under cold running water for 1 minute to stop the cooking process.
4. Shake the colander vigorously to remove excess water, then transfer noodles to a large mixing bowl.
5. In a small bowl, whisk together ¼ cup rice vinegar, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, and 2 cloves minced garlic until the honey is fully dissolved.
6. Pour the dressing over the cooled noodles and toss thoroughly with tongs to coat every strand.
7. Add 1 medium shredded carrot, 2 thinly sliced green onions, and 1 tsp sesame seeds to the bowl.
8. Toss everything together until the vegetables are evenly distributed throughout the salad.
9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Vibrant, tangy, and satisfyingly crunchy, this salad is a textural dream with a dressing that clings perfectly to every noodle. Try piling it into lettuce cups for a low-carb twist, or top with grilled shrimp to turn it into a full meal that’ll have everyone asking for the recipe.

Lentil and Egg Noodle Curry

Mmm, you know that magical moment when your pantry staples decide to throw a flavor party and your stomach gets the VIP invite? This lentil and egg noodle curry is basically that delicious rebellion against complicated recipes—a cozy hug in a bowl that somehow manages to be both ridiculously easy and outrageously tasty. Let’s turn those humble ingredients into your new weeknight superhero.

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Red curry paste – 3 tbsp
• Coconut milk – 1 (13.5 oz) can
• Vegetable broth – 2 cups
• Brown lentils – 1 cup, rinsed
• Egg noodles – 8 oz
• Lime – 1, juiced
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers.
2. Add diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add red curry paste and cook for 2 minutes, stirring constantly to deepen the flavor.
5. Pour in coconut milk and vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
6. Add rinsed brown lentils and bring the mixture to a boil.
7. Reduce heat to low, cover the pot, and simmer for 20 minutes until lentils are tender but not mushy.
8. Break egg noodles in half and stir them into the pot.
9. Cook uncovered for 8 minutes, stirring occasionally to prevent sticking, until noodles are al dente.
10. Stir in lime juice and salt until fully combined.
11. Remove from heat and let stand for 5 minutes to thicken slightly.

The curry transforms into this glorious, saucy tangle where tender lentils cling to slippery noodles, each bite bursting with creamy coconut warmth and a zesty lime kick. Serve it piled high in shallow bowls with extra lime wedges for squeezing, or go wild and top with crispy fried shallots for that perfect crunch against the silky sauce.

Egg Noodle and Cheese Stuffed Bell Peppers

Brace yourselves, comfort food enthusiasts—we’re about to take two of your favorite carb-loaded delights and stuff them inside a vegetable like some kind of delicious, edible Russian nesting doll. Egg noodles and cheese get cozy inside vibrant bell peppers, creating a meal that’s basically a hug for your taste buds with zero apologies for its glorious indulgence.

Ingredients

• Bell peppers – 4 large
• Egg noodles – 8 oz
• Cheddar cheese – 2 cups, shredded
• Butter – 2 tbsp
• Milk – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all 4 peppers snugly.
2. Slice the tops off the bell peppers and remove all seeds and membranes from inside.
3. Bring a large pot of salted water to a rolling boil and cook the egg noodles for 7 minutes until al dente.
4. Drain the noodles thoroughly and return them to the warm pot.
5. Add the butter, milk, 1½ cups of shredded cheddar, salt, and black pepper to the noodles.
6. Stir the mixture vigorously until the cheese melts and coats every noodle—this is your saucy, no-sauce sauce.
7. Stuff each bell pepper to the brim with the cheesy noodle mixture, packing it down gently.
8. Sprinkle the remaining ½ cup of cheddar evenly over the top of each stuffed pepper.
9. Place the peppers upright in the baking dish and bake for 25 minutes until the cheese is golden and bubbly.
10. Let the peppers rest for 5 minutes before serving—they’re molten lava hot straight from the oven!

Velvety cheese clings to tender noodles while the pepper softens into sweet, roasty perfection. Try serving these alongside a crisp green salad to cut through the richness, or crumble some bacon over the top for a smoky, salty crunch that’ll make you forget all other pepper recipes.

Conclusion

My, what a delicious collection! From comforting classics to creative new dishes, these 35 egg noodle recipes offer endless inspiration for your kitchen. We hope you’ll try a few favorites, leave a comment sharing which ones you loved most, and pin this article on Pinterest to save these tasty ideas for later. Happy cooking!