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!
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!
I found this recipe on Pinterest, and oh my gosh, it is good! I really love how you can have this easy, tasty side dish with such little attention. I followed the directions exactly, except my wide egg noodles came in a bag of 16oz., so I added 1/2 cup of water (which I'm not sure it needed, but it all soaked up, so I think it was fine). The time was perfect for me as well. Thank you so much for posting this, I will use it again and again!