egg and noodles recipe

Written ByJenny Smyth Posted on
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The Best egg and noodles recipe

I’m so excited to share this egg and noodles recipe with you all. I’ve been making this dish for years, and it’s always a hit with my family. The combination of scrambled eggs, tender noodles, and savory seasonings is just perfect. My kids love it because it’s a fun twist on plain old eggs and noodles, and my husband appreciates how easy it is to make.

I love that it’s a great way to get in some protein and complex carbs, making it a nutritious meal option for our busy weeknights. Plus, the leftovers are just as delicious the next day, so I can make a big batch on the weekend and enjoy it throughout the week. The best part? It’s incredibly simple to make, even on a chaotic Monday morning when I’m running around trying to get everyone out the door on time.

Just throw everything in a pan, scramble those eggs, and serve up! Easy peasy, lemon squeezy… or rather, egg noodles squeezy. One of the things I love about this recipe is that it’s super versatile – you can add in veggies like bell peppers or carrots for added nutrition and flavor.

My kids are actually pretty picky eaters, but they’ll devour this dish without complaint. And let’s be real, who doesn’t love a good excuse to use up leftover veggies? As for me, I just appreciate how this recipe brings everyone together at the table – we can all agree on how much we love egg noodles! In fact, I like to think of this recipe as my go-to comfort food – when life gets tough or stressful, there’s nothing like a warm bowl of egg noodles to soothe my soul.

And now that I think about it, maybe that’s why I always seem to have an extra-large batch of noodles in the fridge… because who needs self-control when you have egg noodles?! (Just kidding… kind of).

Seriously though, this recipe has been a staple in our household for years now – we love how easy it is to whip up on short notice or as a last-minute dinner solution. And did I mention that it freezes beautifully too? Perfect for those crazy busy days when takeout seems like the only option.

Egg Noodles with Tomato Sauce

Egg Noodles with Tomato Sauce

4.6 from 1058 votes

A comforting dish featuring homemade egg noodles tossed in a rich tomato sauce. This recipe serves four and takes about 45 minutes to prepare and cook.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
2 large eggs
2 tbsp water

For the Sauce

1 cup tomato sauce
2 cloves garlic, minced
1 tbsp olive oil
1 tsp sugar
1 tsp dried basil
salt and pepper to taste

👨‍🍳Directions

1In a mixing bowl, combine flour and salt.
2Add eggs and water, mixing until a dough forms.
3Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
4Let it rest, covered, for 10 minutes.
5While the dough rests, prepare the sauce.
6In a saucepan, heat olive oil over medium heat.
7Add minced garlic and sauté until fragrant, about 1 minute.
8Add tomato sauce, sugar, basil, salt, and pepper.
9Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
10Roll out the rested dough on a floured surface until thin, about 1/8 inch thick.
11Cut into thin noodles using a pizza cutter or sharp knife.
12Let the noodles dry slightly while the sauce finishes cooking.
13In a large skillet, bring 4 cups of salted water to a boil.
14Add the noodles and cook for 3-5 minutes, until al dente and floating on the surface.
15Drain the noodles, reserving some pasta water.
16Toss the cooked noodles in the tomato sauce, adding a little pasta water if needed to achieve the desired consistency.
17Cook over medium heat for an additional 2 minutes, until the noodles are well coated and the sauce is heated through.

🔧Equipment

Mixing bowl
Rolling pin
Saucepan
Large skillet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

This egg noodle recipe is one of those timeless classics that never goes out of style – whether we’re talking holiday gatherings or everyday meals. As much as my family enjoys eating these delicious noodles straight away after cooking (who wouldn’t?!)

, they also keep remarkably well when stored in an airtight container at room temperature (up to 3 days) or refrigerated (for up to 5 days). Reheat by steaming them gently until hot through – try adding some steamed veggies for added nutrition!

Of course, leftovers freeze beautifully too; simply portion into individual portions before freezing (be sure to label those containers!) , then thaw overnight whenever needed.

❓ Frequently Asked Questions About Egg Noodles with Tomato Sauce

Q: What type of noodles do you recommend using for this recipe?

A: For this egg and noodles recipe, I highly recommend using thin wheat noodles or rice noodles – they cook up quickly and add just the right amount of texture without overpowering the dish.

Q: Can I use fresh vegetables instead of frozen?

A: Absolutely! While frozen veggies work well in this recipe due to their convenience and year-round availability, feel free to swap them out with fresh options if they’re in season.

Q: How do you prevent overcooking your eggs?

A: To avoid overcooking those lovely eggs, be sure to stir them frequently while they’re cooking – every 30 seconds or so should do the trick.

Q: What if I don’t have any onions or garlic on hand?

A: Don’t worry if you’re out of onions or garlic; simply omit them from the recipe or substitute with other aromatics like shallots or leeks if you have them available.

Q: Can you make this egg noodle dish ahead of time?

A: Yes indeed! Prepare everything except for cooking the noodles; store your ingredients in separate containers overnight in your fridge until ready to assemble and cook.

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