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 to 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.
This is such a simple side dish but if you’re feeling really adventurous, you can also try making your own 3 ingredient egg noodles too!
- Large Pot
- Large Cast Iron Pan
- Strainer or Colander
What are egg noodles?
Egg noodles are dried pasta noodles, enriched with egg. Believe it or not, a lot of standard dried pasta does not contain eggs (and thus is 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. The wider surface area of the noodles gets the crispiest and best texture in this dish!
- Wide Egg Noodles
- Olive Oil
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!
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 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.
Let the noodles cook for 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 over the top (so both sides are seasoned). This process should take less than 15 minutes total to brown both sides.
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.
Here are some of my other favorite protein pairings to make with egg noodles-
- Easy Air Fryer Salmon
- Reverse Seared Steak
- Oven Baked BBQ Chicken
- Reverse Seared Tri Tip
- Smoked Shrimp
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 for sesame oil for a different flavor profile (make it stir fry style).
- 1 Bag Wide Egg Noodles
- 2 tbsp. Olive Oil
- 2 Tbsp. Butter
- Salt & Pepper to taste
- 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.