Best 8 Egg Noodles With Poppy Seeds Yogurt Mushrooms Recipes

TERIYAKI MUSHROOM AND EGG NOODLE BOWLS

Steps:

• Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned all over, around 6 minutes. Add the scallions, ginger and garlic, then cook until the scallions are wilted, 2 to 3 minutes more.
• Add 1/2 cup teriyaki sauce to the skillet and increase the heat to high. Cook, tossing, until the sauce has reduced and coats the mushrooms, about 2 minutes.
• Meanwhile, heat 1 tablespoon butter in a second large nonstick skillet over medium-high heat. Add the spinach in batches. Season with the soy. Cook, stirring, until wilted, 3 to 4 minutes. Remove to a bowl.
• Return the skillet to medium heat. Add the remaining 2 tablespoons butter and let melt, then fry the eggs until the whites are set, about 3 minutes. Season with salt.
• To serve: Divide the noodles among 4 bowls. Top with some of the mushroom mixture, spinach, and an egg. Sprinkle with sesame seeds and serve with the remaining tablespoon teriyaki sauce drizzled over each bowl.

EGG NOODLES WITH MUSHROOMS

Steps:

• Cook egg noodles until just tender in boiling salted water, about 6 minutes.
• Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
• Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

EGG NOODLES WITH POPPY SEEDS, YOGURT & MUSHROOMS

Steps:

• In a small bowl, combine sour cream, yogurt, poppy seeds, cayenne pepper and 1 Tablespoon of the olive oil. (This can be done ahead and refrigerated.) In a large pot, cook the egg noodles according to the package direction with 1 ½ teaspoons salt until they are al dente (about 9 minutes.) While the noodles are cooking, heat the remaining Tablespoon of oil in a large skillet. Add the mushrooms and onions and sprinkle them with the salt. Cook, stirring frequently, until the mushrooms and onions are browned all over, about 5 to 7 minutes. Add the wine to the skillet and continue cooking and stirring until almost all the liquid has been absorbed. When the noodles are done, drain them and add them to the skillet. Add the yogurt mixture. Toss well and serve.

POPPY SEED AND GREEN ONION NOODLES

Steps:

• Cook noodles in medium saucepan of boiling slated water until al dente.
• Drain well, reserving 4 tablespoons cooking liquid.
• Melt butter in same saucepan over medium heat.
• Add noodles, green onions and poppy seeds.
• Toss until pasta is well coated, adding reserved cooking liquid by tablespoonfuls to moisten if noodles seem dry.
• Season to taste with salt and pepper and serve.

TURKEY NOODLE POPPY SEED CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Cook noodles according to directions; drain well; set aside.
• Heat butter and saute onion and bell pepper until tender.
• Add flour, stirring until smooth; cook 1 minute; stirring constantly.
• Gradually add milk; stirring constantly, until thickened and bubbly.
• Stir in noodles, 1/2 cup Parmesan, poppy seeds, salt, cayenne and cooked turkey.
• Spoon mixture into lightly greased 12x8 inch oven proof pan and top with remaining 2 tablespoons Parmesan cheese.
• Bake uncovered 45 -55 minutes.
• NOTE:.
• May be frozen unbaked. Thaw in refrigerator 24 hours in advance. Let stand at room temperature 30 minutes.

EGG FRIED NOODLES

Steps:

• Gently fry the mushrooms in the oil until soft, then add the paprika and plenty of seasoning and keep frying until browned. Stir in the soy sauce.
• Cook the noodles following pack instructions. Meanwhile, cook the broccoli in simmering water for 3 mins, or steam it if you prefer.
• Put the mushrooms, broccoli and peas in a bowl with the egg. Add the noodles with some of the water still clinging to them, then drain the pan. Tip everything from the bowl back into the pan and stir to heat through. Make sure the egg is thoroughly cooked before serving, then scatter over the spring onion.

EGG NOODLES WITH PEAS AND MUSHROOMS

Steps:

• Cook shallots in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes. Stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes.
• Cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes. Drain well in a colander, then immediately add to mushroom mixture, tossing to combine. Season with salt and pepper.

BUTTERED POPPY SEED NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, in a large heavy skillet, saute onion in butter until onion begins to brown. Drain noodles; add to skillet. Cook and stir until noodles begin to brown. , Add the green onions, poppy seeds, salt and pepper; cook and stir 1 minute longer. Sprinkle with parsley.