Do you have any memories that are so vivid it’s almost like looking at a photograph? One of my earliest memories – I couldn’t have been much older than three – is of me sitting on the stoop and eating buttered egg noodles and peas straight out of a huge mixing bowl. I remember thinking those noodles were one of the most delicious things I had ever tasted.
With the exception of that simple dish, I typically only serve egg noodles with really rich dishes, like Swedish meatballs, Mushroom Stroganoff, and Beef Bourguignon. When the opportunity to create a recipe using No Yolks® presented itself, I set out to make a recipe that was lighter and fresher. I ended up making the dish you see here – noodles mixed with slightly caramelized brussels sprouts, caraway seeds, and fresh lemon juice and topped with chicken cutlets – and I couldn’t be happier with the results. We gobbled it up and immediately started dreaming about the leftovers. I’m already planning to make it again!
If you like egg noodles and caraway, you should definitely make this recipe soon. I’m already planning to make it again – it’s really that good!
With the exception of one time that I bought a store brand (never again), I always buy No Yolks® noodles. They’re so good, and they always cook up smooth and firm (unlike those other ones that turned into a pile of mush). They’re also available in a new whole grain variety! I went use the original noodles for this recipe since the flavors are so delicate, but I can’t wait to try the whole grain noodles that next time I make a heartier dish.
Be sure to grab a coupon for $1 of 2 bags of No Yolks® noodles and check out their website for more recipes to inspire you. It’s filled with delicious recipes, from chicken soup to lamb stew to noodle kugel.