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Egg Noodles

Egg Noodles

Want to learn how to make noodles in your own kitchen? A very popular homemade noodle is the egg noodle used in chicken soups or thick stews. Fortunately they are tasty, quick and easy to make.MORE+LESS-

1 1/4

cups all-purpose flour


tablespoon butter, softened

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  • 1

    In a large bowl, mix the flour and salt. Add the beaten egg, milk, and softened butter.

  • 2

    Knead dough until smooth, about 5 minutes. Let the dough rest in a covered bowl for 10 minutes.

  • 3

    On a floured surface, roll out to 1/8 or 1/4 inch thickness. The floured surface keeps the noodles from sticking, so it's important.

  • 4

    Cut the dough into desired lengths and shapes.

  • 5

    Allow to air dry before cooking.

  • 6

    Cook the noodles in a pot of boiling water, with a pinch of salt added, until al dente (firm but not hard).

No nutrition information available for this recipe

Recipe Summary

  • 8 ounces fresh or frozen Chinese egg noodles, thawed
  • 1 tablespoon canola oil
  • 1 cup sliced cremini mushrooms
  • 5 garlic cloves, minced
  • 3 green onions, diagonally sliced
  • ¼ cup lower-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 ½ tablespoons fresh lime juice
  • 1 tablespoon dark sesame oil
  • 1 tablespoon ketchup
  • 1 tablespoon chile paste (such as sambal oelek)
  • 2 large eggs
  • 2 cups spinach, trimmed

Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.

Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms sauté 4 minutes, stirring occasionally. Add garlic and green onions sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture bring to a boil.

Add noodles to pan toss to coat. Add eggs cook 2 minutes or until eggs are set, tossing well. Remove from heat stir in spinach.

Recipe Summary

  • 3 cups all-purpose flour, plus more for work surface
  • 4 large egg yolks
  • 2 large eggs
  • 1/2 teaspoon salt, plus more for boiling water

Mound flour in center of a large work surface, and make a well in the center. Add yolks, eggs, 2 tablespoons water, and salt to well.

Using a fork, beat yolks, eggs, and salt slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough discard.

Lightly flour work surface knead dough until smooth and elastic. Form the dough into a flat rectangle and wrap tightly with plastic wrap. Transfer to refrigerator for at least 20 minutes before using, and up to 6 hours.

Bring a large pot of salted water to a boil.

Unwrap dough and flatten dough into a rectangle about 1/2-inch thick. Set the rollers of a hand-crank or electric pasta machine at their widest opening. Run dough through the machine. Fold dough in half lengthwise and repeat this step four or five times, until the dough is smooth and elastic. Cut dough in half.

Now change the rollers of the pasta machine to the next decreasing setting, and roll out one piece of dough once without folding, keeping remaining piece covered with a clean kitchen towel. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Transfer pasta to a baking sheet and cover with a clean kitchen towel. Repeat process with remaining piece of dough.

Cut pasta sheets into 7-inch long pieces. Roll up each piece of pasta starting with one of the short sides using a sharp knife, cut into 1/2-inch wide strips.

Add noodles to boiling water and boil for 2 minutes. Drain and serve immediately.

How to make Egg Hakka Noodles Recipe

To begin making the Egg Hakka Noodles first, boil 5-6 cups of water and add Hakka Noodles to the water when the water starts to boil.

Add 1 teaspoon oil and some salt to the noodles while boiling. Boil and cook the noodles according to the instructions given on the pack.

Once the noodles is cooked using a strainer, drain the water. Pass running water through the noodles to stop overcooking the noodles. Toss it with some oil to prevent sticking and keep aside.

Now for the scrambled eggs, crack and open 2 eggs one by one and add them to a mixing bowl. Add black pepper and salt and beat them well.

In a wok , add oil and once the oil is hot add the egg mixture and spread it around by moving the wok in a circular direction.

Cook it for 2 minutes and then scramble it till it is cooked properly. Remove to a plate and keep it aside.

In the same Kadai/wok, add 2 tablespoon oil and when it gets heated add finely chopped garlic.

Saute the garlic for few seconds and add the chopped spring onions, capsicum, broccoli, and carrot saute them till cooked.

After the vegetables are cooked add mushrooms and mix well. Cook the mushrooms and let the water evaporate from the mushrooms.

Once done add soya sauce and chili sauce and give it a toss, now add black pepper powder and mix well.

Add the boiled noodles. salt to taste and toss well to combine.

Finally, add the scrambled eggs to the Hakka Noodles and give it a stir. Turn off the heat.

Transfer Egg Hakka Noodles to a serving plate.Garnish with spring onion greens and serve them hot.

Serve Egg Hakka Noodle Recipe with Vegetable Manchurian Balls In Hot And Spice Garlic Sauce for a complete meal.

Homemade Egg Noodles

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 150
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 4%
Cholesterol 93mg 31%
Sodium 300mg 13%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 6g
Vitamin C 0mg 0%
Calcium 19mg 1%
Iron 2mg 10%
Potassium 68mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Egg noodles are easier to make from scratch than you may think. This old-fashioned egg noodle recipe is made with flour, eggs, and salt. If you've tried making Italian homemade pasta before but weren't thrilled with the process or results, these egg noodles are much simpler. They're also easier to work with because you don't have to roll the dough out as thinly as you would for Italian-style pasta.

Cook the homemade egg noodles while still fresh, or set them out to dry and store the noodles for future use. As long as you have enough counter space, this recipe can be doubled or even tripled. You can also start a second batch while the first round of dough chills.

A good substitute for pasta, serve the egg noodles with your favorite sauce. They also make an excellent noodle casserole and can be enjoyed alongside a hearty stew or used in soup.

Recipes & Ideas for Egg Noodles

Gather around the dinner table and enjoy a good home cooked meal. These dinners will leave your family begging for seconds!

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Easy Buttered Noodles


2 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh parsley


Heat 2 quarts of water with 1 tablespoon kosher salt in a large pot on high heat until boiling. Add the egg noodles. Cook for 5 minutes. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles.

Place the drained hot noodles in a large bowl. Add the butter and Parmesan and stir until the butter has melted. Stir in a tablespoon or two of the pasta cooking water. Stir in the chopped parsley. Add salt and freshly ground black pepper to taste.

Ingredients in Beef & Noodles:

  • Egg Noodles
  • Beef Stew Meat
  • celery
  • onion
  • beef stock
  • cornstarch
  • salt & pepper

The full printable recipe is at the bottom of this post. Here are a few photos to show you just how simple it is to make.

Add the chunks of beef, onions, and celery into a large pot on the stove.

Add the stock, salt and pepper it, and cover it and let it simmer until the vegetables and meat are tender.

I add a little cornstarch/water mixture to thicken up the gravy. And then toss in the noodles.

Alternatively, you could dredge the beef tips in flour, salt, and pepper, and brown it in a bit of oil.

I just always omit that part – it goes faster this way, and I get to eat it sooner!

Egg Noodles - Recipes


On a well floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin). Dough will be stretchy and very tender. Using a Pizza cutter, cut the dough into thin noodles -length of your choice. It is okay if the noodles are not perfect and it is not necessary to dry the noodles.

Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or beef broth mixture (see below for broth suggestions) it is important to put the noodles in this way - so they do not stick together in a lump. Turn down heat and keep broth mixture at a low boil and cook noodles until tender (approx. 1/2 hour). Stir constantly while adding the noodles and frequently while cooking to prevent sticking.

Recommendations for broth: Cook cubed chicken or beef in canned broth or bullion and water (enough to cover everything in the pot) in a large pot until tender with chopped vegetables of your choice - onions, carrots, and celery work best, add color and flavor. Add salt, pepper, and parsley for spice. Cook at a low boil until meat and vegetables are done and meat is tender. Bring mixture to a high boil before adding noodles.

This is wonderful served as a hearty stew or main dish. Also good served with mashed potatoes.

What Is the Difference Between Pasta and Egg Noodles?

If you’re thinking the answer to the question “What is the difference between pasta and egg noodles?” is an easy, obvious one, you’re right.

Well, sort of. Eggs are the big differentiating factor between egg noodles and pasta. But it isn’t that the latter is made without them entirely (although technically it can be), rather it’s that the dough generally calls for a smaller proportion of eggs. So, in a way, pretty much all pasta is a type of egg noodle.

Egg Ratios

Now, as much as I’d love to give you a scientific, grey area-free answer like “egg noodle dough always calls for double the amount of eggs that pasta dough does,” these simple, fundamental recipes are never that cut-and-dry consistent. It’s one of those three-different-cooks-three-different-answers kind of conundrums.

That being said, research suggests that many fresh pasta doughs call for about 100 grams (a little less than a cup) of flour per egg used. Whereas a recipe for egg noodles, known for the richer flavor and color their namesake contributes, might call for anywhere between three eggs per two cups of flour to two eggs and four yolks per two cups of flour. (Of course, you can also find yolk-free egg noodles.)

Dry pasta, by the way—that is, dried Italian pasta like spaghetti, penne, and the like—usually does not contain any eggs, just semolina flour and water (but exceptions, as always, apply).

De Cecco Pasta Egg Pappardelle, $3.84 on Amazon

These are technically egg noodles too.

Types of Flour

Some would also argue that the type of flour used can be another distinguishing factor between the two. Pasta dough, as a signature, almost always calls for some proportion of semolina in addition to all-purpose (or pricy, super-fine, “00” flour, if you’re fancy), whereas egg noodles can be made with a wide variety of different flours.

Antimo Caputo Italian Double Zero Flour, 2 bags for$11 on Amazon

In case you want to try making pasta from scratch.

Get into the world of gluten-free pasta, however, and all bets are off.

Types of Pasta & Types of Noodles

Pasta has greater liberties when it comes to shape and size—with way too many options to list here—and so by extension, the variety of dishes that can be made from it is more expansive too.

Egg noodles are basically confined to the broad, flat, thicker-textured classic noodle shape, though they come in fine, broad, wide, and extra wide versions.

365 Everyday Value Organic Extra Wide Egg Noodles, $2.29 on Amazon

Made with cage-free eggs and organic durum wheat semolina flour.

A big exception to this egg noodle shape rule, of course, are the range of Chinese noodles like chow mein and lo mein which are also technically egg noodles. Plot twist: ramen noodles, though yellow in color, do not normally contain eggs.

Rose Brand Gourmet Chinese Egg Noodles, 4 packs for $17.49 on Amazon

Great for hot stir fries and cold noodle dishes.

How to Use Egg Noodles

Perhaps the limitation of the shape is why we see really only ever see egg noodles play the same recurring roles: Either baked into a casserole or as the sauce-soaking base to some kind of hearty stew. But that doesn’t mean we don’t love them.

Now, that’s enough noodling around. Basta with all the pasta talk, let’s get to the recipes already.

Tuna Noodle Casserole

Wait, stop. Don’t go running for the hills just yet. Just because Mom and Dad still have nightmares of the grey, gloppy, tasteless school cafeteria version doesn’t mean all hope for tuna noodle casserole is lost. As this revamped interpretation proves, the key to deliciousness is fresh, quality ingredients (aka, the good tuna packed in oil), a good crisp topping, and taking care not to overcook the egg noodles. Get our Tuna Noodle Casserole recipe.

Pressure Cooker Osso Buco Milanese

As much as we might all love a good osso buco, the iconic Italian braised veal shank dish, let’s be honest: making it requires a lot of work. Like, almost deterringly so. Which is what makes this pressure-cooker interpretation so incredibly appealing. After a mere half hour, you’ve got fall-off-the-bone tender meat coated in a flavor-packed complex sauce, just waiting to be served over buttery egg noodles. Get our Pressure Cooker Osso Buco Milanese recipe.

Beef Bourguignon

Of course, if you are up for an involved, marathon cooking kind of challenge, there’s always the Julia Child-favorite, Boeuf Bourguignon. We’re talking tender chuck roast cooked for hours in a red wine-spiked beef broth that is packed with herbal aromatics and flavor enhancers like mushrooms and pearl onions. You could serve it over roasted or mashed potatoes, but really, rich egg noodles are the best for soaking up all that good sauce. Get our Beef Bourguignon recipe.

Slow Cooker Beef Goulash

For something beefy, complex, and tender that’s also an easy one-pot meal, try our slow cooker beef goulash. With chunks of sweet carrots, smoky paprika, and fragrant caraway seeds mingling with the rich beef short ribs, you need nothing more than egg noodles and a dollop of cold, tangy sour cream to complete this perfectly filling fall meal. Get our Crock-Pot Beef Goulash recipe.

Kale and Mushroom Stroganoff

The classic Russian dish gets a vegetarian makeover here, replacing the traditional ground beef with a meaty mushroom medley and hearty kale. (But don’t worry, my fellow healthy food avoiders, the slick, rich sauce stays true to its delectable sour cream and butter formula.) Get our Kale and Mushroom Stroganoff recipe.

Miso Chicken Noodle Soup

Not that classic chicken noodle soup really needs upgrading, but subbing savory, umami-rich miso for the usual chicken stock really takes this soul-warming dish to the next level. Get the Miso Chicken Noodle Soup recipe.

Spicy Chicken Takeout Noodles

Celebrate the other egg noodles—not those familiar short, loose spirals—with this savory soy sauce-enriched dish with sesame oil, garlic, and ginger. Here, thin, dense Hong Kong-style egg noodles (think chow mein), are tossed with sauteed carrots, bell pepper, aromatics, and Sriracha, with cooked chicken for protein. Use leftover chicken or a store-bought rotisserie chicken for a super quick dinner, or swap in shrimp, steak, or pan-fried tofu, and garnish with scallions and peanuts. Get our Spicy Chicken Takeout Noodles recipe.

Header image by Chowhound, using photos from PxHere and Shutterstock.