18 Delicious Wide Egg Noodle Recipes for Every Occasion

There’s something irresistibly comforting about a bowl of wide egg noodles, don’t you think? Whether you’re whipping up a quick weeknight dinner, craving some seasonal goodness, or in need of the ultimate comfort food, we’ve got you covered. Dive into our roundup of 18 Delicious Wide Egg Noodle Recipes for Every Occasion and discover your next favorite dish. Trust us, your taste buds will thank you!

Beef Stroganoff with Wide Egg Noodles

There’s nothing quite like the creamy, comforting embrace of Beef Stroganoff over a bed of wide egg noodles. This classic dish is a weeknight hero, ready in under an hour but tasting like it simmered all day.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 8 oz wide egg noodles
• 2 tbsp olive oil
• 1 medium onion, diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• 1 tbsp all-purpose flour
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the wide egg noodles according to package instructions. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and mushrooms, cooking until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
4. Whisk together the beef broth, Worcestershire sauce, Dijon mustard, and flour. Pour into the skillet, stirring to combine. Bring to a simmer and cook until slightly thickened, about 3 minutes.
5. Reduce heat to low. Stir in the sour cream and cooked beef. Season with salt and pepper to taste. Cook until heated through, about 2 minutes.
6. Serve the beef mixture over the cooked noodles, garnished with fresh parsley.

The secret to this stroganoff’s rich flavor? A splash of Worcestershire sauce and a dollop of Dijon mustard, adding depth and a slight tang that balances the creamy sauce perfectly.

Tip: For an even quicker version, use pre-sliced mushrooms and beef from your grocery store’s salad bar.

Chicken Alfredo Wide Egg Noodle Bake

This Chicken Alfredo Wide Egg Noodle Bake is the ultimate comfort food, combining creamy Alfredo sauce with tender chicken and wide egg noodles for a dish that’s sure to please.

Ingredients

• 12 oz wide egg noodles
• 2 cups cooked chicken, shredded
• 2 cups Alfredo sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with the olive oil.
2. Cook the wide egg noodles according to package instructions until al dente, then drain and return to the pot.
3. Add the shredded chicken, Alfredo sauce, garlic powder, salt, and black pepper to the noodles, stirring until everything is well combined.
4. Transfer the noodle mixture to the prepared baking dish and sprinkle the top evenly with mozzarella and Parmesan cheeses.
5. Bake at 375°F for 20-25 minutes, or until the cheese is bubbly and golden brown.

The crispy cheese topping contrasts beautifully with the creamy noodles underneath, making every bite a delightful mix of textures.

Tip: For an extra crispy top, broil the bake for the last 2-3 minutes of cooking time.

Garlic Butter Wide Egg Noodles with Parmesan

There’s something irresistibly comforting about a bowl of garlic butter wide egg noodles, especially when they’re tossed with a generous sprinkle of Parmesan. This dish is a weeknight hero, ready in just about 20 minutes!

Ingredients

• 8 oz wide egg noodles
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. In the same pot, melt the unsalted butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
3. Return the cooked noodles to the pot. Add the salt, black pepper, and grated Parmesan cheese. Toss everything together until the noodles are evenly coated in the garlic butter sauce.
4. Remove from heat and stir in the chopped fresh parsley. Serve immediately, with extra Parmesan cheese on the side for sprinkling.

The magic of this dish lies in the simplicity of its ingredients, which come together to create a rich, garlicky, and cheesy flavor that’s hard to resist. It’s the perfect example of how a few pantry staples can transform into something truly special.

Tip: For an extra layer of flavor, try toasting the garlic in the butter until it’s just golden before adding the noodles back in.

Spicy Thai Peanut Wide Egg Noodles

Get ready to spice up your dinner routine with these Spicy Thai Peanut Wide Egg Noodles, a dish that’s as vibrant in flavor as it is easy to whip up.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup cilantro, chopped
• 2 green onions, sliced
• 1/4 cup peanuts, chopped

Instructions

1. Cook the wide egg noodles according to package instructions, then drain and set aside.
2. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 cloves minced garlic and 1 tbsp grated ginger, sautéing for 1 minute until fragrant.
3. Whisk in 1/4 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, and 1 tsp red pepper flakes until smooth.
4. Gradually stir in 1/2 cup chicken broth, bringing the sauce to a simmer. Cook for 2 minutes, stirring constantly, until slightly thickened.
5. Add the cooked noodles to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes to let the flavors meld.
6. Garnish with 1/4 cup chopped cilantro, 2 sliced green onions, and 1/4 cup chopped peanuts before serving.

The magic of this dish lies in the perfect balance of spicy, sweet, and tangy flavors, all hugged by the rich, creamy peanut sauce. It’s a weeknight winner that feels anything but ordinary.

Tip: For an extra crunch, toast the chopped peanuts in a dry skillet for a few minutes before garnishing.

Creamy Mushroom Wide Egg Noodle Soup

Nothing warms the soul quite like a bowl of creamy mushroom wide egg noodle soup, with its rich flavors and comforting textures. It’s the perfect dish to cozy up with on a chilly evening.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 1 lb cremini mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp dried thyme
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, melt the butter over medium heat. Add the mushrooms and onion, sautéing until the mushrooms are golden and the onion is translucent, about 5 minutes.
2. Stir in the garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the egg noodles and cook according to package instructions until al dente, about 8 minutes.
4. Reduce the heat to low. Stir in the heavy cream, salt, black pepper, and dried thyme. Simmer for another 2 minutes to blend the flavors.
5. Garnish with fresh parsley before serving.

The secret to this soup’s depth of flavor lies in the golden sauté of mushrooms, which adds a meaty richness without any meat. It’s a vegetarian delight that doesn’t skimp on satisfaction.

Tip: For an extra layer of flavor, try adding a splash of white wine to the mushrooms as they sauté.

Homemade Wide Egg Noodle Lasagna

There’s something incredibly comforting about layering homemade wide egg noodles with rich, savory fillings for a lasagna that’s both hearty and uniquely satisfying.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 jar (24 oz) marinara sauce
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 3 large eggs, 1/2 teaspoon salt, and 1 tablespoon olive oil. Knead until a smooth dough forms, then roll out thinly and cut into wide strips.
2. Preheat oven to 375°F. Brown 1 pound ground beef in a skillet over medium heat, then stir in 1 jar marinara sauce.
3. In a separate bowl, mix 15 oz ricotta cheese, 1/4 cup grated Parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1/2 teaspoon garlic powder.
4. Layer the bottom of a 9×13 inch baking dish with a thin layer of the meat sauce, followed by a layer of egg noodles, then the ricotta mixture, and 2 cups shredded mozzarella cheese. Repeat layers, ending with mozzarella on top.
5. Bake at 375°F for 25 minutes until bubbly and golden. Let stand for 10 minutes before serving.

The homemade egg noodles bring a tender, delicate texture that sets this lasagna apart from the usual, making it a standout dish for any family dinner.

Tip: For an extra touch, sprinkle fresh basil over the top before serving.

Wide Egg Noodles with Brown Butter and Sage

There’s something incredibly comforting about the combination of nutty brown butter and earthy sage tossed with tender wide egg noodles. This dish is a simple yet sophisticated way to turn pantry staples into a memorable meal.

Ingredients

• 8 oz wide egg noodles
• 1/2 cup unsalted butter
• 1/4 cup fresh sage leaves, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the wide egg noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the unsalted butter. Continue cooking, stirring occasionally, until the butter turns a golden brown and emits a nutty aroma, about 3-4 minutes.
3. Add the thinly sliced sage leaves to the brown butter and cook for 1 minute, until fragrant.
4. Toss the cooked noodles in the brown butter and sage mixture until evenly coated. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Remove from heat and sprinkle with 1/4 cup grated Parmesan cheese before serving.

The magic of this dish lies in the brown butter’s depth of flavor, which pairs beautifully with the crisp sage and soft noodles for a texture contrast that’s utterly satisfying.

Tip: For an extra crunch, reserve a few sage leaves, fry them in a bit of butter until crisp, and use them as a garnish.

Asian Stir-Fry Wide Egg Noodles with Vegetables

Whip up a quick and flavorful weeknight dinner with these Asian Stir-Fry Wide Egg Noodles, packed with crisp vegetables and tossed in a savory sauce.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup bell peppers, sliced
• 1 cup carrots, julienned
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Cook the egg noodles according to package instructions, then drain and set aside.
2. Heat vegetable oil in a large wok or skillet over medium-high heat. Add garlic and ginger, stirring for 30 seconds until fragrant.
3. Add bell peppers, carrots, and broccoli to the wok. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
4. Stir in the cooked noodles, soy sauce, oyster sauce, sugar, and red pepper flakes. Toss everything together for 2-3 minutes until well combined and heated through.
5. Garnish with sliced green onions before serving.

The magic of this dish lies in the perfect balance of textures—chewy noodles against crunchy vegetables—all wrapped up in a glossy, umami-rich sauce.

Tip: For an extra protein boost, toss in some sliced chicken or tofu during the stir-fry step.

Cheesy Wide Egg Noodle Casserole

Nothing says comfort like a hearty Cheesy Wide Egg Noodle Casserole, bubbling with creamy goodness and topped with a golden crust. It’s the perfect dish to bring everyone to the table.

Ingredients

• 12 oz wide egg noodles
• 2 cups shredded sharp cheddar cheese
• 1 cup whole milk
• 1/2 cup sour cream
• 1/4 cup unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the wide egg noodles according to package instructions until al dente, then drain.
3. In a large bowl, mix together the cooked noodles, 1 1/2 cups shredded sharp cheddar cheese, whole milk, sour cream, melted unsalted butter, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
4. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup shredded sharp cheddar cheese and 1/4 cup breadcrumbs evenly over the top.
5. Bake at 375°F for 20-25 minutes, or until the top is golden and the casserole is bubbly around the edges.

The magic of this casserole lies in the creamy interior contrasted with the crispy, cheesy topping, making every bite a delightful mix of textures.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking, watching closely to prevent burning.

Wide Egg Noodles with Pesto and Cherry Tomatoes

Whip up this vibrant Wide Egg Noodles with Pesto and Cherry Tomatoes for a quick, flavorful meal that’s as pleasing to the eye as it is to the palate.

Ingredients

• 8 oz wide egg noodles
• 2 cups cherry tomatoes, halved
• 1/2 cup basil pesto
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the noodles cook, heat olive oil in a large skillet over medium heat. Add the cherry tomatoes, salt, and black pepper. Cook for 3-4 minutes, just until the tomatoes start to soften.
3. Add the cooked noodles to the skillet with the tomatoes. Stir in the basil pesto until everything is well coated and heated through, about 2 minutes.
4. Remove from heat and sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the contrast between the creamy pesto and the burst of freshness from the cherry tomatoes, making it a standout weeknight dinner.

Tip: For an extra layer of flavor, toast some pine nuts and sprinkle them on top before serving.

Slow Cooker Beef and Wide Egg Noodle Stew

Nothing says comfort like a hearty bowl of Slow Cooker Beef and Wide Egg Noodle Stew, perfect for those cozy nights in.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 cups wide egg noodles
• 4 cups beef broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Transfer to slow cooker.
2. In the same skillet, add diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add minced garlic and cook for 1 more minute. Transfer to slow cooker.
3. Add beef broth, salt, black pepper, dried thyme, and bay leaf to the slow cooker. Stir to combine.
4. Cover and cook on low for 7 hours or high for 4 hours.
5. Add wide egg noodles to the slow cooker, cover, and cook on high for an additional 15 minutes, or until noodles are tender.
6. Remove bay leaf before serving. Enjoy your stew hot, garnished with fresh parsley if desired.

The slow cooking process tenderizes the beef to perfection, while the wide egg noodles soak up all the savory flavors of the broth.

Tip: For an extra layer of flavor, sprinkle a little grated Parmesan cheese on top before serving.

Wide Egg Noodles with Creamy Avocado Sauce

Whip up this creamy, dreamy avocado sauce that clings perfectly to wide egg noodles for a dish that’s as comforting as it is vibrant.

Ingredients

• 8 oz wide egg noodles
• 2 ripe avocados, pitted and peeled
• 1/4 cup fresh basil leaves
• 2 cloves garlic, minced
• 3 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the wide egg noodles according to package instructions until al dente. Drain and set aside.
2. In a blender, combine the avocados, basil leaves, minced garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth and creamy.
3. Toss the cooked noodles with the avocado sauce until evenly coated. Sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the avocado sauce’s ability to stay bright green and creamy, offering a fresh twist on traditional pasta sauces.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce before blending.

Lemon Garlic Shrimp with Wide Egg Noodles

Brighten up your weeknight dinner with this zesty Lemon Garlic Shrimp tossed with wide egg noodles, a dish that’s as vibrant in flavor as it is simple to prepare.

Ingredients

• 8 oz wide egg noodles
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook the wide egg noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt 3 tbsp unsalted butter. Add 4 cloves minced garlic and sauté for 1 minute until fragrant.
3. Add 1 lb shrimp to the skillet, seasoning with salt and freshly ground black pepper to taste. Cook for 2-3 minutes per side until pink and opaque.
4. Stir in 1/4 cup fresh lemon juice, 1 tsp lemon zest, and 1/4 tsp red pepper flakes. Cook for another minute, allowing the flavors to meld.
5. Add the cooked noodles to the skillet, tossing to coat evenly with the sauce. Sprinkle with 1/4 cup chopped fresh parsley before serving.

The magic of this dish lies in the balance of tangy lemon and spicy red pepper flakes, creating a light yet deeply flavorful sauce that clings perfectly to every noodle and shrimp.

Tip: For an extra burst of freshness, serve with additional lemon wedges on the side.

Wide Egg Noodle Carbonara

Nothing beats the creamy, comforting embrace of a classic Carbonara, especially when it’s made with wide egg noodles for an extra hearty twist.

Ingredients

• 8 oz wide egg noodles
• 4 slices bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, minced
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook the wide egg noodles according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the noodles cook, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
3. In a small bowl, whisk together the eggs, grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper.
4. Reduce the skillet heat to low. Add the minced garlic to the bacon drippings and sauté for 30 seconds until fragrant. Quickly stir in the drained noodles and toss to coat in the drippings.
5. Remove the skillet from heat. Immediately pour the egg mixture over the noodles, stirring quickly to create a creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Stir in the crispy bacon and chopped fresh parsley. Serve immediately.

The magic of this Carbonara lies in the silky egg sauce clinging to each noodle, with crispy bacon bits adding a perfect crunch.

Tip: For an even richer flavor, try using pancetta instead of bacon.

Vegetable Lo Mein with Wide Egg Noodles

Whip up this comforting Vegetable Lo Mein with Wide Egg Noodles for a quick, flavorful dinner that’s packed with colorful veggies and tossed in a savory sauce.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup bell peppers, thinly sliced
• 1 cup carrots, julienned
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp sesame oil
• 2 green onions, sliced

Instructions

1. Cook the wide egg noodles according to package instructions, then drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sautéing for 30 seconds until fragrant.
3. Add bell peppers, carrots, and broccoli to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce, oyster sauce, sugar, and sesame oil. Pour the sauce over the vegetables, stirring to coat evenly.
5. Add the cooked noodles to the skillet, tossing everything together until the noodles are well coated with the sauce and heated through, about 2 minutes.
6. Garnish with sliced green onions before serving.

The magic of this dish lies in the perfect balance of textures—the chewiness of the noodles against the crunch of fresh vegetables—all brought together by the rich, umami-packed sauce.

Tip: For an extra kick, add a sprinkle of red pepper flakes with the garlic and ginger.

Wide Egg Noodles with Spinach and Feta

Whip up this comforting bowl of Wide Egg Noodles with Spinach and Feta for a quick, flavorful dinner that feels like a hug in a bowl.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 5 oz fresh spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the wide egg noodles according to package instructions until al dente, then drain and set aside.
2. In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the roughly chopped spinach to the pot, stirring until just wilted, about 2 minutes.
4. Return the cooked noodles to the pot with the spinach. Add crumbled feta, salt, black pepper, and red pepper flakes if using. Toss everything together until the noodles are evenly coated and the feta begins to melt slightly.

The creamy feta and tender spinach cling to every noodle, creating a dish that’s rich in flavor yet light on effort. Perfect for those nights when you need something satisfying without the fuss.

Tip: For an extra touch of brightness, squeeze a little lemon juice over the top before serving.

Wide Egg Noodle Salad with Sesame Dressing

This Wide Egg Noodle Salad with Sesame Dressing is a refreshing twist on pasta salad, perfect for picnics or as a light lunch option.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 clove garlic, minced
• 1/2 cup shredded carrots
• 1/4 cup sliced green onions
• 1 tbsp sesame seeds

Instructions

1. Cook the wide egg noodles according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a small bowl, whisk together 2 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 1 clove minced garlic until well combined.
3. Toss the cooled noodles with the dressing, shredded carrots, and sliced green onions until evenly coated.
4. Sprinkle 1 tbsp sesame seeds over the top before serving.

The magic of this dish lies in the balance of flavors—the nuttiness of the sesame oil paired with the sweetness of honey creates a dressing that’s irresistibly good.

Tip: For an extra crunch, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes before adding them to the salad.

Wide Egg Noodles with Roasted Red Pepper Sauce

Warm up your weeknights with this vibrant Wide Egg Noodles with Roasted Red Pepper Sauce, a dish that brings a sweet and smoky flair to your table in under 30 minutes.

Ingredients

• 8 oz wide egg noodles
• 2 large red bell peppers, roasted and peeled
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Cook the wide egg noodles according to package instructions until al dente. Drain and set aside.
2. In a blender, combine the roasted red bell peppers, olive oil, minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp crushed red pepper flakes. Blend until smooth.
3. Pour the blended sauce into a large skillet over medium heat. Stir in the heavy cream and bring to a simmer. Cook for 5 minutes, stirring occasionally.
4. Add the cooked egg noodles to the skillet, tossing to coat evenly in the sauce. Sprinkle with grated Parmesan cheese and toss again.
5. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the roasted red pepper sauce—its creamy texture and smoky sweetness cling perfectly to every noodle, making each bite irresistibly rich.

Tip: For an extra smoky flavor, char the red bell peppers directly over a gas flame before peeling.

Conclusion

We hope this roundup of 18 delicious wide egg noodle recipes inspires your next meal, whether it’s a cozy family dinner or a special occasion. Each dish offers a unique twist on this versatile ingredient, promising something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the noodle love. Happy cooking!

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