There are few things more comforting than a simple bowl of buttery noodles. This recipe elevates that classic comfort food into something truly special, without any of the fuss. The star, of course, is the tender egg noodle, which becomes a perfect canvas for a silky sauce of butter, sweet paprika, and gently softened scallions. While making fresh pasta turns this into a weekend project, using good-quality dried egg noodles makes it a weeknight hero. It’s a dish that proves you don’t need a long list of ingredients to create a meal that’s deeply satisfying and full of flavor.
Ingredients
• 1 pound / 450g dried thick-cut egg noodles OR 1 recipe Fresh Egg Pasta
• 2 bunches scallions
• 4 tablespoons / 0.5 stick butter
• 2 tablespoons sweet paprika
• Salt to taste
• Freshly ground black pepper to taste
Instructions
1. Bring a large pot of water to a boil and salt it generously.
2. While the water heats, prepare the scallions. Cut them in half lengthwise, then slice them crosswise into 2-inch pieces, including a few inches of the green parts.
3. In a large skillet, melt the butter over medium heat. Add the scallions, sprinkle with salt and pepper, and cook, stirring occasionally, until the scallions are soft, about 3 minutes.
4. Stir in the paprika and cook until it becomes fragrant, about 1 minute. Immediately turn off the heat to prevent it from burning.
5. Add the noodles to the boiling water and cook until tender, following package directions (about 3 minutes for fresh, 10 for dried). Drain well.
6. Return the skillet with the scallion mixture to medium-high heat. Add the drained noodles and toss gently to coat. Cook until everything is hot and the noodles begin to sizzle slightly.
7. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.
Nutritional Information
• (Estimated)
• Serving Size: 1 of 6
• Calories: 450 kcal
• Carbohydrates: 65g
• Protein: 15g
• Fat: 16g
• Sodium: 350mg
Pro Tips
• Don’t burn the paprika! Add it to the butter and cook only until it’s fragrant (about a minute). Burnt paprika tastes bitter, so remove it from the heat promptly.
• For a fresh, herbal twist, toss in a handful of chopped parsley, dill, or chives with the noodles at the very end.
• A splash of acidity brightens everything up. Try adding a teaspoon of cider or malt vinegar to the butter sauce for a tangy kick.
• For a touch of sweetness and texture, stir in a tablespoon of golden raisins or dried blueberries along with the scallions.
FAQ
Q: Can I make this buttery noodle recipe vegan
A: Yes, you can easily make this recipe vegan. Substitute the butter with a high-quality vegan butter or olive oil. For the noodles, use a vegan-certified dried pasta instead of traditional egg noodles. Always check the packaging to ensure the noodles are egg-free.
Q: How can I add more protein to this vegetarian noodle dish
A: To boost the protein, consider adding a can of drained and rinsed chickpeas or white beans when you toss the noodles in the sauce. Toasted pine nuts, slivered almonds, or a sprinkle of nutritional yeast would also add protein and a delicious savory flavor. For a heartier meal, serve it alongside pan-fried tofu or tempeh.
Q: What vegetables can I add to make this a complete vegetarian meal
A: This recipe is very versatile. You can add sautéed mushrooms, wilted spinach, or steamed peas along with the scallions for extra nutrients and flavor. Roasted broccoli or bell peppers also make a wonderful addition; simply toss them in with the finished noodles.
Q: How do I store and reheat leftover buttery noodles
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the noodles in a skillet over medium-low heat with a splash of water or a small pat of butter to help loosen the sauce and prevent them from drying out.
