No doubt it is the butter that makes these noodles taste so good. Folks who are more health conscious feel free to use olive oil (or any oil of your choice) instead of butter. I love having these noodles as an accompaniment to Pan-fried Butter & Garlic Prawns. If you fancy this dish as a main course but feel it is somewhat insubstantial, increase the portion sizes and toss some roast chicken pieces in the pan. Any leftover meat will do for a great mid-week supper.
Leek and mushroom egg noodles are salty and sweet thanks to the soy and honey used. This recipe is loved by vegetarian and meat eaters alike. Try it! It is one of the best egg noodles recipes!
- 250g (9 oz) egg noodles
- 30g (1 oz) butter
- 2 medium garlic cloves, crushed
- 250g (9 oz) trimmed leeks, halved lengthwise and sliced
- 400g (14 oz) mushrooms, washed and cut into ½ cm (¼ inch) slices
- 30ml (2 tbsp) honey
- 30ml (2 tbsp) sesame seeds
- salt and pepper, to taste
- Boil the noodles according to package directions, drain and keep warm.
- Melt the butter in a large frying pan. When it starts sizzling add the garlic and leeks. Gently fry the leek mixture for 10 minutes or until soft, stirring constantly. (If you prefer your leeks crispier, by all means reduce the cooking time a bit.)
- Add the mushrooms and cook gently for another 5 minutes.
- Spoon the honey into the pan, give the vegetables a stir, add the noodles and then mix everything thoroughly.
- Sprinkle the noodles with sesame seeds, season to taste and serve immediately.
- Serving Size: 1 serving
- Calories: 461
- Sugar: 14.3 g
- Sodium: 107 mg
- Fat: 11.9 g
- Saturated Fat: 4.9 g
- Carbohydrates: 75.9 g
- Fiber: 5.3 g
- Protein: 15.9 g
- Cholesterol: 78 mg