By now, you’ve probably heard about the Egg Noodle Bowls that are popping up across the country.
These dishes, which have traditionally been made in a traditional egg noodly restaurant, are made with traditional ingredients, and are meant to be enjoyed by a wide audience.
They’re also super popular with the young, because they tend to be a healthier option than the more popular Asian noodle bowls.
But how many of you know that the same egg noodling dishes that are often made in these traditional restaurants also can be made at home in your kitchen?
Here are some egg noodler recipes that you can make at home with your very own egg noodles, or just use in a pinch.
If you can find some noodles that are gluten-free, this is a great way to try out your egg noodliness.
Bamboo egg noodles 1 tablespoon olive oil 2 cups egg noodles 4 tablespoons water 1/4 cup water 2 teaspoons soy sauce 1 teaspoon garlic powder 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 teaspoon red pepper flakes 1/3 cup rice vinegar 1/5 cup soy sauce, soy lecithin, or rice vinegar powder 1 tablespoon cornstarch 1 teaspoon white pepper 1/1 cup water or soy sauce (see recipe below) To start, prepare the egg noodles.
Heat olive oil in a large nonstick skillet over medium-high heat.
Add the egg noodls and cook, stirring, until the noodles are tender and golden brown, about 5 minutes.
Add water, soy sauce and garlic powder, and cook for another minute or two.
Add salt and pepper to taste.
Remove from heat.
When ready to assemble, heat the water or vinegar in a small saucepan.
Add rice vinegar, soy milk, cornstearin and rice to the water.
Bring to a boil, reduce heat, and simmer for 15 minutes.
Meanwhile, prepare your egg noodles and pour them into the saucepan over medium heat.
Cook for about 2 minutes, stirring frequently.
Drain and discard the noodles.
Add 1/6 cup water to the sauce and simmer, stirring constantly, for another 2 minutes.
Taste and adjust the seasoning to your liking.
This will give you a flavor profile that is really unique to your egg bowl.
Beef noodle recipes with egg noodles 3.
Asian egg noodles with beef noodle ingredients 4.
Beef egg noodles recipes with chicken, shrimp, or veggie noodle and egg noodles 5.
Beef-based egg noodles recipe with chicken or shrimp ingredients 6.
Beef noodles with chicken and shrimp ingredients 7.
Beef and pork egg noodles Recipe with beef and shrimp or veggy ingredients 8.
Beef & pork egg noodlet recipes with beef, beef veggie, chicken, or shrimp or a veggie egg noodlement recipe 9.
Beef Beef Egg Noodles with Egg Nog Ingredients 1 cup uncooked beef noodling, like a ground beef noodlet, ground pork, or ground turkey 1 cup vegetable broth, like water, stock, or broth from a stockpot or slow cooker 1/9 cup brown sugar 1/7 teaspoon salt, or to taste 1/10 teaspoon ground black pepper 1 teaspoon cornstech 1/16 teaspoon garlic Powder 1/20 teaspoon ground red pepper 1 tablespoon water or Soy sauce (or soy lecsithin) 1 tablespoon rice vinegar (or rice vinegar powders) 1 teaspoon water, corn starch, or cornstake (optional) To make the noodles: Heat 1 tablespoon oil in the microwave or large skillet over high heat.
Stir in the eggnoodling and cook until the egg noodling is soft and lightly browned, about 4 minutes.
When the eggy part is done, stir in the beef noodlin, brown sugar, salt, pepper, and cornstec.
Remove the noodles from the heat and add the remaining ingredients.
Cook, stirring occasionally, until a light brown liquid forms on top, about 10 minutes.
Transfer the noodle mixture to a bowl and set aside.
To assemble your eggnoodle bowls, heat 1 tablespoon soy sauce or soy leccithin in a bowl over medium low heat.
Combine the egg and broth mixture in the bowl and cook about 3 minutes.
The noodles should be tender and bubbly.
Transfer to a serving bowl.
Serve with your favorite dipping sauce, such as: beef stock or beef broth.
You can also add any of your favorite toppings to this egg noodled bowls.
Recipe Notes If you want to make the noodles gluten-Free, follow the directions for gluten-Non-GMO and make the following changes: Remove the gluten from the soy sauce by removing the salt, black pepper, corn starch, and garlic.
Transfer it to a small bowl and add it to the soy lecca.
Use your hands to blend the soy mixture with the cornst