Catching up from last week, here is the frying pan recipes link up post. Please share your favorite recipes that make use of a frying pan.
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Catching up from last week, here is the frying pan recipes link up post. Please share your favorite recipes that make use of a frying pan.
I know a lot of people are shunning wheat in any form these days, but that doesn’t include my family. We have a favorite recipe which I found YEARS ago in some magazine or cookbook (I have no idea where I got it so I press on and share it without a link because there isn’t one!) for Fried Noodles.
Buy or make medium width noodles and cook them according to directions, until they are soft but not mushy. In the meantime, melt lots of butter in a frying pan on very low heat. When the noodles are done, place into a colander, add minced onion, parsley and a few drops of Tabasco sauce and stir together. You can do this whole step in the colander (anything to save a dish you know!) and then dump that mixture into the frying pan with the melted butter and using a pancake turner pat them down firmly into the butter and place on med to med/high heat. Don’t cover. When you hear them frying, lift a small portion to see if they are browning and if they are, turn them so they can brown on the other side; at this point you may want to decrease your heat so they won’t burn. When the frying is heard again and they are browned, they are done.
There are variations of this dish, of course, but we try to stick with the original recipe as much as possible because it just can’t be beat. You could use bacon grease or lard in place of the butter, or along with the butter for a different flavor. If you’re serving these with a pork dish, that might be a nice idea.
This dish is absolutely deeeelish-cious 🙂
that SOUNDS delicious! Thank you for sharing, I want to try to make noodles again soon so this will be a great recipe to try with them.
I sometimes make what I call “short cut noodles”. For a small batch it’s just 1 egg, dash salt, about 1/2 to 1 cup of milk and then stir in some white whole wheat or spelt or unbleached white flour (or a mixture) and stir until it’s thickened and still sort of sticky. Get a pot of water boiling and add some salt, then take a fork and drop hunks of the dough into the boiling water. They will rise to the top and let them continue to boil for a few minutes until they are cooked through. Remove from water with a slotted spoon into the colander. Then you can do the rest of the recipe from there. I do that when I am out of noodles and don’t have time to make the regular kind.