Herbed Egg Noodles Recipe - Cooking Index
Herbed Egg Noodles Recipe - Cooking Index
| 3/4 lb | 340g / 11oz | Dry broad egg noodles |
| Salt - as needed | ||
| 3 tablespoons | 45ml | Melted butter |
| 3 tablespoons | 45ml | Minced parsley |
| 3 tablespoons | 45ml | Snipped chives |
| Freshly-ground black pepper |
Cook noodles in salted water according to package directions until al dente. Drain, reserving 3 tablespoons liquid.
Toss noodles with liquid, butter, parsley, chives, 3/4 teaspoon salt and pepper to taste. Taste and adjust seasonings. Serve hot.
This recipe yields 4 to 6 servings.
Each of 6 servings: 202 calories; 148 mg sodium; 58 mg cholesterol; 18 grams fat; 0 carbohydrates; 12 grams protein; 0.09 gram fiber.
Source:
The Los Angeles Times, 11-10-1999
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