Low Fiber Buttered Egg Noodles
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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
Ingredient noteButter is almost all fat and has no fiber, so the amount here (about 2 1/4 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
- ¼ tsp ground ginger
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 2 tbsp fresh parsley, finely choppedIngredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
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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