Prep 10 mins
Cook 30 mins
I found this recipe on another website (don't remember which one). They are really easy and very good. Much better than a buttered noodle, although there is a lot of sodium. I use low sodium chicken broth.
- In a large pan, brown the butter.
- Add broth and boullion cube, bring to a boil.
- Add noodles, bring to a second boil, cover and turn off heat. (leave pot on the same burner).
- Let stand 30 minutes, stirring 2 or 3 times.
This is practically effortless! By using this method, the noodles take on a deep, rich flavor from the chicken broth. I used extra wide egg noodles and the time cooking time was right on for me. You do have to remember to just give it a stir every 7 - 8 minutes or so. Thanx for a new easy side dish!
The longer these sat the better they were. I followed the recipe exactly as written and we enjoyed them. I had about half a pan leftover so put them in a ziploc in the fridge, the next day they tasted even better. Easy different way to enjoy egg noodles.
Nice noodle side. Very easy and tasty. Followed to a T but my noodles were not done at the end of the time period. There was still liquid at the bottom of the pan so I turned it back on and cooked for another 15 minutes. That did the trick. Thanks for a great easy and tasty recipe! Loved the way the noodles cook with the heat off and minimal effort or attention from the chef. That is a plus especially when you have guests! Thanks JiliBean!