| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Home6 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
lb |
Wide egg noodles |
|
|
Boiling; salted water |
| 3 |
tb |
Butter |
| 1 |
|
/4 cups fresh parsley; chopped |
INSTRUCTIONS
In a large saute pan heat the oil. When hot, add the dry noodles and toss
well, using tongs, to toast the noodles on all sides. Meanwhile bring a
large pot of salted water to a boil. When the noodles are thoroughly
toasted, add them to the water and cook to the desired doneness. Drain
well, then toss the hot noodles with the butter and parsley. Serve with
Lemon Stroganoff.
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Converted by MM_Buster v2.0l.
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