Buttered Noodles
Ingredients
- 16 ozegg noodles)
(see note 1
- ¼ cbutter)
- salt and freshly ground black pepper)
(see note 3
Directions
- 1
In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add noodles and cook until tender, about 8 to 10 minutes. Drain well.
- 2
Off heat, add butter to pot. Add drained noodles and toss until butter is melted and noodles are evenly coated. Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Garnish with Parmesan cheese and parsley if desired.
Buttered Noodles
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Ratings & Reviews
Based on 97 ratings
Rating Breakdown
About this Recipe
Looking for the ultimate comfort food side dish that's ready in a flash? These classic Buttered Noodles are the simple, satisfying answer, offering a delightful foundation for countless meals or a comforting treat all on their own.
This recipe shines in its elegant simplicity, proving that just two core ingredients – tender egg noodles and rich butter – can create a truly memorable dish. It's the perfect canvas for a quick weeknight meal, delivering pure comfort without fuss, making it a staple you'll reach for again and again.
You can expect a dish that's incredibly comforting, with tender, yielding egg noodles coated in the luxurious richness of butter. Each bite offers a delicate savory note, easily enhanced with a sprinkle of salt and freshly ground black pepper. This simple pleasure is surprisingly satisfying on its own, yet perfectly designed to complement a wide array of main courses.
Customization is easy with this versatile dish. Feel free to adjust the amount of butter to your personal preference for richness, as the recipe notes it can be added "to taste." Don't hesitate to play with the seasoning, adding extra salt or freshly ground black pepper as desired.
Whether accompanying a hearty Stroganoff, a comforting stew, or classic Swedish meatballs, these buttered noodles are a versatile addition to any table. Their gentle flavor makes them suitable for nearly any family meal.