Pasta
$0.71per plate
Prep
3 min
Pasta · Egg Noodles
Buttered Egg Noodles
Some nights the whole job of dinner is a warm, cheap side that everyone will actually eat. Buttered egg noodles are that side. A bag of noodles, a little butter and garlic, a shower of parmesan, and you have a bowl that costs pennies a serving and goes with almost any protein. It is also a blank base: pile shredded chicken, ground beef, or a can of tuna on top and it becomes the whole meal.
$0.43per plate
Estimated recipe total
$1.72 · serves 4
Cook
12 min
Total
15 min
Serves
4
1 How to make it
1
Boil the noodles
Cook the egg noodles in salted water to the package time, usually about 8 minutes. Scoop out a half cup of the starchy cooking water before you drain, then drain the noodles.
2
Melt the butter and garlic
In the same warm pot, melt the butter and add the garlic for about 30 seconds, just until fragrant. Do not let it brown, which turns it bitter.
3
Toss with a splash of pasta water
Return the noodles to the pot with a splash of the reserved cooking water. Toss so the butter and starch make a light glossy coat instead of a greasy one.
4
Finish with cheese
Off the heat, stir in the parmesan, parsley, and a good pinch of salt and pepper. Taste and adjust. Serve right away while it is glossy.
2 Cheaper ingredient swaps
- Any short pasta. Out of egg noodles, use whatever pasta you have. The method is the same.
- Olive oil for the butter. A couple tablespoons of oil makes it dairy free and works just as well with the garlic.
- Skip the parmesan. The noodles are good with just butter and garlic. Leaving off the cheese trims the cost further.
- Add a vegetable. Stir in a cup of frozen peas during the last two minutes of boiling to add color and stretch it.
3 Budget tips
- Egg noodles are one of the cheapest carbs in the store, especially in the big bag. This side costs well under fifty cents a serving.
- The starchy pasta water is free and it is the trick to a glossy, not greasy, bowl. Always save a splash before draining.
- Turn it into a meal by topping with shredded chicken, browned ground beef, or a can of tuna.
- A little parmesan goes a long way, so one wedge or tub seasons many dinners.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 3 days. They firm up cold but loosen again when reheated.
Freezer
Buttered noodles are best fresh and do not freeze well; the texture softens. Make only what you will eat in a few days.
Reheating
Reheat in a pan over medium with a splash of water or a little more butter to bring back the gloss, or microwave with a spoon of water.
5 Nutrition (per serving)
Calories
280
Protein
9g
Fat
11g
Carbs
37g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How do I keep buttered noodles from getting sticky?
Toss the drained noodles with the butter and a splash of the reserved starchy cooking water right away. The starch and water make a light sauce that keeps them slick instead of clumped.
Can I make buttered egg noodles a meal?
Yes. They are a great base. Top with shredded chicken, browned ground beef, canned tuna, or a fried egg, and stir in a handful of frozen peas for a vegetable.
What goes with buttered egg noodles?
Almost any protein: baked chicken legs, thin pork chops, meatloaf, or salmon patties. The noodles soak up whatever sauce is on the plate.
How is this only $0.43 a plate?
The whole side costs about $1.72 for four. Egg noodles and butter come to pennies, which is what makes it one of the cheapest things on the site.
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