Lemon Poppy Seed Dutch Noodles
Equipment
- oven-proof casserole dish
- small pan
Ingredients
- 1 8 oz. package broad egg noodles, cooked
- 4 tablespoons unsalted butter melted
- ½ cup slivered almonds
- 2 tablespoons lemon juice
- 3 tablespoons poppy seeds
- Dash of cayenne pepper
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the noodles according to package instructions.
- Drain and set aside.
- In a small pan, melt the butter over medium heat.
- Add the slivered almonds and toast until golden brown, being careful not to burn them.
- Once the almonds are browned, add the lemon juice and poppy seeds to the pan.
- Stir well to combine.
- Place the cooked noodles in an oven-proof casserole dish.
- Pour the melted butter, almonds, lemon juice, and poppy seed mixture over the noodles.
- Toss gently to coat the noodles evenly.
- Sprinkle with a dash of cayenne pepper and salt to taste.
- Bake in the preheated oven for 20 minutes or until the noodles are heated through and slightly crispy on top.
- Serve hot as a delightful side dish with your favorite main course.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light-bodied white wine such as a Pinot Grigio or a dry Riesling.Nutritional Information
Calories: 280 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 16 g | Fiber: 3 g | Sugar: 1 g