Low Iodine Buttered Egg Noodles
Total time17 min
Prep time5 min
Cook time12 min
4.9(19)
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Learn more →Ingredients
4 servings
- 8 oz wide egg noodles
- 1 tsp salt, plus more for the pasta water
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ tsp ground ginger
- 2 tbsp fresh parsley, finely chopped
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat.
- 2
Add the egg noodles and cook, stirring occasionally, until tender with no resistance at the center, about 8–10 minutes. Reserve 1/4 cup of the pasta cooking water, then drain the noodles through a colander.
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