Best 20 Butter Noodles Recipes

PEANUT BUTTER NOODLES

Steps:

• Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
• Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

GRANDMA'S BUTTER NOODLES

Steps:

• In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
• When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using.
• To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.

SHRIMP AND PEANUT BUTTER NOODLES

Steps:

• In a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar, and sesame oil. Set aside.
• Bring a large pot of water to a boil. Stir in the udon noodles and cook for 5 minutes. Add the frozen shrimp to the pot of boiling noodles and cook for about 3 minutes, until the shrimp are pink and opaque. Turn the stove off, but do not remove pot from the heat. Stir in the broccoli, cover, and let sit for 2-3 minutes.
• Drain the noodles, broccoli, and shrimp. In a large serving bowl, toss together the noodles, broccoli, shrimp, and the peanut butter sauce. Garnish with chopped peanuts.

EGG NOODLES WITH HERB BUTTER SAUCE

Steps:

• 1. Cook noodles as directed on package, drain, and transfer to a large bowl.
• 2. Combine the butter, oil, garlic powder, basil, parsley, parmesan cheese, salt and pepper. Whisk until blended.
• 3. Pour butter mixture over the noodles and toss to coat. Add more garlic powder or cheese to taste.
• 4. Ready to serve! It's that simple, and a family pleaser.

BUTTER NOODLES

Steps:

• Cook the noodles as directed on the package.
• Drain the noodles in a colander and then dump the noodles in a bowl.
• Slice butter onto the noodles and stir after it's melted.

WIDE NOODLES WITH BUTTER AND SOUR CREAM

Steps:

• 1. Cook the noodles according to package. When they are cooked the way you like, drain noodles, letting them sit in the colander in the sink for a minute or two.
• 2. While noodles are draining, put butter in the same pot and let it start to melt a little.
• 3. Add noodles back to pot and mix with the butter, until the butter is melted and noodles are coated.
• 4. Lightly salt and pepper the noodles, mixing gently, then add sour cream and thoroughly combine. Adjust salt and pepper to taste.
• 5. Mix in parsley and serve.

EGG NOODLES IN CARAWAY BUTTER

Steps:

• Fill a large pot three-quarters full with water. Bring to a boil; add 1 tablespoon salt. Add noodles; cook, according to package instructions, until al dente. Drain noodles, and return to pot.
• Toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat. Add butter to skillet, and swirl gently until butter has melted.
• Pour caraway butter over noodles. Stir in parsley. Season noodles with salt, if necessary.

UDON PEANUT BUTTER NOODLES

Steps:

• Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
• While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.

BUTTER & HERB NOODLES

Steps:

• Toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.

PEANUT BUTTER SESAME NOODLES

Steps:

• Mix the first 8 ingredients together in a nonreactive bowl and set aside.
• Cook your noodles in a large pot of boiling water, following the directions on the package (probably for 3-5 minutes). Drain and rinse well with cold water. Return to pot and mix noodles with 2 tablespoons sesame oil.
• If you want to eat your noodles cold, let them cool in the oil before mixing the peanut sauce with them. This will help the flavors stay bright. If you're eating them right away, mix the peanut sauce in right away and enjoy. Sprinkle sesame seeds on individual portions for extra flavor and crunch.

BUTTER AND CHEESE NOODLES(MAKARONIA)

Steps:

• Bring 4 quarts of water to a boil in a large saucepan. Add 1/2-1 tbls. of the salt and the pasta. Cook until al dente, 5-7 minutes(until it still has a little bite to it-not too soft). Drain.
• In a large saute pan, melt butter over medium hight heat. Add the pasta and 3 tbls. grated cheese.
• Season with salt and pepper to taste and toss.
• Top with remaining cheeses and serve hot. Enjoy! Opa!

PENNSYLVANIA DUTCH BROWN BUTTER NOODLES

Steps:

• 1. Cook egg noodles according to package directions.
• 2. While egg noodles are cooking, melt the butter in a small skillet until lightly browned (but do not burn it).
• 3. Drain noodles well. Place egg noodles back in pot (in which it was cooked). Add the browned butter, salt and pepper, and toss until noodles are well coated.
• 4. Divide the noodles among dinner plates. If desired, top the noodles with a generous spoonful of cottage cheese, then top the cottage cheese with a bit of apple butter, and serve immediately.

AMISH BUTTER NOODLES 1965

Steps:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and melted butter, and coluring. Knead dough until smooth, about 5 minutes. If you have to add extra flour for a nice baby bum soft dough then do so now. You want a smooth soft, but not sticky to the counter dough. Let rest in a covered bowl for 10 minutes. I usually leave on a floured board with the bowl inverted on top.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

BABY BOK CHOY WITH PEANUT BUTTER NOODLES

Steps:

• Prepare peanut sauce by whisking the first 7 ingredients together (or putting in a jar and shaking).
• Put the pasta on to boil.
• While pasta is cooking, chop your veggies. I prefer them kind of matchstick or julienned.
• Heat the oil in a large skillet.
• Saute onion and garlic. Be careful not to burn them!
• Add bok choy and carrots to the pan and sauté just until the greens wilt.
• Drain the pasta and add it to the pan. Toss with the veggies.
• Pour the peanut sauce over everything and carefully toss.
• Eat hot or at room temperature.
• If you want to get fancy, garnish with chopped peanuts, cilantro, or sesame seeds.

AMISH NOODLES IN BUTTER

Steps:

• 1. Cook noodles in water until soft. Drain. Melt butter in a large skillet, on medium heat, stirring until butter begins to brown. Add noodles, salt and peper, and parsley and mix well. Serve immediately.
• 2. Two Variations: (1) You may add 1/4-1/2 cup peas or cooked chicken meat to cooked noodles. (2) You may sprinkle cooked noodles with 1/4-1/3 cup grated Parmesan (or other type) cheese.

RUTABAGA NOODLES WITH SAGE BUTTER

Steps:

• Cut rutabaga into thin noodles using a spiralizer.
• Heat olive oil in a large skillet over medium-high heat. Saute rutabaga noodles, stirring constantly, until the noodles start turning a bright yellow color, 4 to 5 minutes. Add water and cover with a lid. Lower heat to medium and steam noodles until they soften to an al dente texture, 7 to 8 minutes. Remove lid and toss noodles until water has evaporated. Transfer noodles to a bowl and keep warm.
• Wipe out skillet and melt butter over medium heat. Swirl butter until brown specks begin to appear in the bottom of the skillet, 2 to 3 minutes. Add garlic to skillet and stir for 2 to 3 minutes, taking care not to burn. Add sage and stir to coat. Return rutabaga noodles to the pan and toss to combine. Season with salt and freshly cracked pepper. Garnish with crushed red pepper and serve immediately.

BROWNED BUTTER CARAWAY NOODLES

Steps:

• Melt butter in small saucepan over medium heat. When butter foams, add caraway seeds. Reduce heat to low and cook until butter is light brown, stirring often, about 5 minutes. Remove from heat.
• Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add browned butter; stir over low heat until coated, about 3 minutes. Season with salt and pepper. Transfer to bowl.

SHANGHAI COLD NOODLES WITH PEANUT BUTTER SAUCE

Steps:

• For the sauce, add peanut butter and milk in a small bowl, press the peanut butter against the bowl by the back of a small spoon. Stir until smooth. Add vinegar, low sodium soy sauce, brown sugar, sesame oil and minced ginger. Stir and set aside. (Add more soy sauce if desire.).
• In a saucepan, bring a quart water to a boil and add chicken breast to cook for 5 minutes or until the chicken is thoroughly cooked. Remove chicken and set aside to cool down. (While cooking the chicken, cut the vegetables. Spend time wisely.).
• Follow the instructions on noodle package to cook noodles by using the chicken broth in the same saucepan. Normally cook in the boiling water for 3-4 minutes.
• Remove the cooked noodles from heat and rinse with cold water, then drain. Toss with 1 tsp sesame oil and set aside.
• Gently tear the cooled chicken into strips by following the meat grid.
• Place the noodles, vegetables, and chicken in a bowl or on a serving plate. Pour the peanut butter sauce on top and sprinkle some sesame seeds as topping. If you like spicy, squeeze some Sriracha sauce into it. Your lunch is ready!

ASIAN CURRIED SESAME PEANUT BUTTER NOODLES WITH SHANGHAI TIPS

Steps:

• In a medium saucepan, combine olive oil, peanut butter, soy sauce and fish sauce over low heat. Blend cornstarch into the broth and slowly pour into saucepan, whisking constantly until smooth. Add curry powder to taste. Add sesame oil just before combining sauce with noodles.
• Cook the noodles according to package instructions with kosher salt added to water. In last few minutes of cooking, add shanghai tips. Drain noodles and mix with sesame peanut sauce. Serve immediately.

EGG NOODLES IN CARAWAY BUTTER

Steps:

• 1. Fill a large pot three-quarters full with water. Bring to a boil; add 1 tablespoon salt. Add noodles; cook, according to package instructions, until al dente. Drain noodles, and return to pot.
• 2. Toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat. Add butter to skillet, and swirl gently until butter has melted.
• 3. Pour caraway butter over noodles. Stir in parsley. Season noodles with salt, if necessary.