Crispy Egg Noodles

Crispy Egg Noodles

This addictive and simple crispy noodle side dish is my families favorite go-to wide egg noodle recipe. The perfect quick and easy comfort food side to add to any meal.

There are virtually no pasta or noodle based recipes here on Bon Appeteach (the closest might be this Armenian bulgar pilaf recipe). While I’ve never been a huge pasta lover (I’m a meat and potatoes kind of girl), this recipe holds a special place in my heart.

Crispy pan fried egg noodles were a tradition passed on from my grandmother, to my father, and now onto me. It was often a quick side my dad threw together with smoked sausage or another leftover protein and some veggies on a busy weeknight for our family.

While I enjoy featuring healthier comfort food recipes here on this website, I also realize that eating certain foods can also be a part of your mental health as well. Let me tell you, this one always helps bring my mood up!

If you love a classic buttered egg noodles (then you’ll love this more)! Grab the details below, easy ways to doctor this noodle dish up, and to learn what to pair with this delicious side. Let’s dive in.

Crispy Egg Noodles

“School” Supplies:

  • Large Pot
  • Large Cast Iron Pan
  • Spatula
  • Strainer or Colander

“Class” Notes:

Use the guided outline of notes below to help get the best outcome of every Bon Appeteach recipe!

What are egg noodles?

Egg noodles are a dried pasta noodle , enriched with egg. Believe it or not, a lot of standard dried pastas do not contain egg (and thus are naturally vegan compared to fresh pasta for example).

Despite the slightly higher saturated fat content in egg noodles (about 3 grams of fat) they are a little higher in protein per serving (about 7 grams) compared to standard dried pasta.

I prefer the wider, standard egg noodles for this recipe. Wider surface area of the noodle gets the crispiest and best texture in this dish!

Uncooked Egg Noodles

Ingredients:

  • Wide Egg Noodles
  • Salt
  • Pepper
  • Butter
  • Olive Oil
Crispy Egg Noodles recipe ingredients

Preparation:

There really isn’t anything complicated about this recipe other than it cooks in two parts. Start by first boiling your noodles until they are al dente and then drain them in a colander or strainer.

Shake them out thoroughly and allow them to rest in the colander. Wet noodles do not get crispy!

Boiled egg noodles

While the noodles are resting, preheat your cast iron pan. I prefer cast iron specifically because it holds heat throughout the whole pan and browns the noodles evenly. Any pan will still work however.

Once the pan is heated to medium high, add in your olive oil and butter. Let it melt and swirl into the pan combining the two fats evenly. Then add in your noodles.

When you go to make this recipe, treat the noodles almost as if they were shredded potatoes and you are making hashbrowns. Let them cook and brown and DO NOT TOUCH THEM!.

Yes, I just yelled that in capital letters. I promise, just trust me and let them brown. While the bottoms are browning I give a serious crack of fresh ground pepper over the top and a nice sprinkle of salt.

Pan frying the egg noodles in a cast iron pan

Let the noodles cook about 5-6 minutes or so and check the bottom of a corner with a spatula and see if they’re browning. Flip them over when they are lightly golden brown and crisp.

Repeat the cooking process on the other side and season a little pepper and salt again over the top (so both sides are seasoned). This process should take less than 15 minutes total to brown both sides.

Crispy Egg Noodles cooking in a pan

Serve them up hot, straight out of the pan with your favorite proteins and enjoy.

What To Eat With Egg Noodles:

Typically egg noodles are often used in comfort food recipes like chicken noodle soup, beef stroganoff, and Swedish meatballs. While these recipes are great as a main dish, they work great simply as a versatile side.

For a super simple dinner I simply make this recipe and pair it with roasted broccoli or green beans and seared smoked sausage or some grilled chicken.

Crispy Egg Noodles

Here are some of my other favorite protein pairings to make with egg noodles-

Alternatively, if you wanted to serve this recipe as a main dish, you could do a fun spin on an Asian inspired Chinese crispy noodle dish as well. Add in your favorite vegetables and swap out the olive oil of sesame oil for a different flavor profile (make it stir fry style).

Crispy Egg Noodles

Crispy Noodles

This addictive and simple crispy noodle side dish is my families favorite go-to wide egg noodle recipe. The perfect quick and easy comfort food side to add to any meal.
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Course: Side Dish
Cuisine: American
Keyword: crispy noodles, egg noodle recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
Calories: 296kcal
Author: Bon Appeteach

Ingredients

  • 1 Bag Wide Egg Noodles
  • 2 tbsp. Olive Oil
  • 2 Tbsp. Butter
  • Salt & Pepper to taste

Instructions

  • Start by boiling your wide egg noodles according to your packages directions. You want the noodles to be al dente.
  • Once they are cooked through, strain them thoroughly and shake out extra water. Let the egg noodles rest in your colander while you preheat your skillet.
  • Preheat a heavy bottom (cast iron works best) skillet over medium high heat. Add in the butter and the olive oil.
  • Once the fats begin to melt and combine, swirl them in the pan and reduce the heat just slightly above medium heat.
  • Add your egg noodles to your pan in a single layer (like you would hashbrowns).
  • Use a spatula and press down slightly and let them cook for a few minutes, untouched in the pan. Season the top with salt and pepper while the bottom is cooking.
  • After 3-4 minutes, check the bottom of the noodles and see if they're turning golden brown. If they aren't give them another few minutes and if they look ready to flip, do so now and repeat the process.
  • Once each side has browned nicely and turned crisp, test taste and adjust your salt and pepper as needed. Remove from the heat and serve.

Nutrition

Serving: 6g | Calories: 296kcal | Carbohydrates: 40g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 47mg | Potassium: 139mg | Fiber: 2g | Sugar: 1g | Vitamin A: 158IU | Calcium: 21mg | Iron: 1mg

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