Easy Parmesan Spring Noodles is a dead simple side dish that goes great with grilled chicken, fried tuna patties, or any other simple protein. These egg noodles come together fast, are full of tender spring peas and asparagus, and kids love to eat these noodles!
You know how sometimes something is so simple that you don’t even think to write it down or tell anyone about it? It could be anything; that thing you do to peel an egg, or get the dirt out of cracks, or the trick to getting that broken light bulb out of the socket. Simple stuff that you stumbled across and just assumed that everyone knew how to do. Well, guess what? Not everyone knows how to do those things. I spend more time than I should researching what people are searching for online and what I have discovered is that people most often search for the easy stuff. “How to make coffee?” “How to make money?” “How to make a baby?” Those are real questions you will find at the top of Google’s “How to Make” searches.
So, the other day while making dinner of tuna patties, I whipped up these Easy Parmesan Spring Noodles that I always serve with tuna patties, which is just a variation on buttered noodles. It’s nothing fancy. It’s butter, cheese and vegetables. “Anyone could make this without a recipe,” I thought to myself and then I remembered all of those Google searches for how to make tea, cookies and friends. Maybe I was wrong. Maybe lots of people have no idea how to make a really simple pasta side dish to go with dinner. It’s not rocket science for sure, but maybe they just never even thought about it.
Therefore, here I am telling the world how to make my Easy Parmesan Spring Noodles that go great with dinner. It takes about 10 minutes of your life to pull together, and most of that time is just watching water boil. All you need to do is read the recipe once and you will be able to make this for the rest of your life without ever looking at it again, and you won’t ever have to ask Google where to find it.
- 8 oz. egg noodles
- 1 pound asparagus, cut into 1 -inch pieces
- 1 10 oz. bag frozen peas
- 4 Tablespoons butter, cut into pieces
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried dill weed, or 2 Tablespoon fresh
- Bring a large pot of salted water to a boil and add in the egg noodles, asparagus and peas. Cook until the noodles and veggies are tender, about 7 minutes. Drain.
- Add the noodles and veggies back to the hot pot and stir in the butter and Parmesan cheese until melted. Season with salt, pepper and dill. Serve immediately.