Amish Butter Noodles Recipe
Wide egg noodles simmer in chicken broth with butter, then get one last stir of butter for a glossy coating without a heavy sauce. The broth should be mostly absorbed by the time the noodles are tender. Thick kluski-style noodles make substantial folds and may need 15 to 20 minutes; regular wide egg noodles can soften sooner. Start checking early, and add a splash of liquid if the pot dries out before the noodles are done.
Ingredients for Amish Butter Noodles
- 12 ounces wide or extra-wide dried egg noodles, preferably thick kluski-style (340g)
- 4 cups low-sodium chicken broth (960g), plus more if needed
- 4 tablespoons unsalted butter, divided (55g)
- Up to 1/2 teaspoon chicken bouillon, optional
- Ground black pepper, to taste, optional
- 1 tablespoon chopped fresh parsley, optional
- Fine salt, to taste, if needed
Low-sodium broth leaves room to adjust the seasoning. Bouillon is optional; taste the broth before adding it, and wait until the noodles are finished before adding salt.
How to Make Amish Butter Noodles
- Heat the broth: Add the broth and 3 tablespoons of butter to a medium saucepan or small Dutch oven with a lid. Bring to a boil over medium-high heat, stirring until the butter melts. Stir in the bouillon if using.
- Simmer the noodles: Stir in the noodles, then reduce the heat to medium-low or low to maintain a gentle simmer. Partially cover and stir gently every few minutes so the noodles cook evenly without sticking. Keep the lid on between checks if the liquid is evaporating quickly.
- Check for tenderness: Start checking around 10 minutes, then check every few minutes. Thick noodles may take about 15 to 20 minutes; regular egg noodles can finish sooner. The noodles should be tender throughout but still hold their folds, with most of the broth absorbed. If they are firm and the pot looks dry, add broth or water a small splash at a time and continue simmering.
- Finish with butter: Remove the pot from the heat when there is no watery pool at the bottom. Stir in the remaining 1 tablespoon of butter until the noodles look glossy. Taste and add pepper or salt if needed.
- Rest and serve: Let stand off the heat for 2 to 3 minutes. Pile the noodles loosely into a serving bowl and add parsley if using. Serve warm.
Choosing Egg Noodles
Thick kluski-style noodles hold their folded shape well and tend to need the longer end of the cooking window. Regular wide or extra-wide egg noodles also work, but check them early: they can become overly soft before thicker noodles would be done. Use tenderness and the amount of broth left in the pot rather than the package time alone for this broth-simmered method.
Amish Butter Noodles Variations
Beef-Broth Noodles
Replace the chicken broth with beef broth for a deeper savory flavor. Taste before adding bouillon or salt, since broth seasoning varies.
Separate-Boil Browned-Butter Noodles
For a nutty browned-butter version, boil and drain the noodles according to package directions, then toss them with butter browned separately in a pan. This is a different method: use the package cooking time, not the broth-simmering time above. Watch the butter closely once it turns golden, and remove it from the heat before it burns.
Serving Amish Butter Noodles
Serve as a side with pork chops, chicken drumsticks, or steak bites. For a vegetable side, add Creamed Spinach with Gruyere Cheese.
How to Store and Reheat Butter Noodles
These noodles are best served soon after cooking because they continue absorbing liquid as they sit. If serving shortly, keep them covered in the pan for up to about 20 minutes. Refrigerate cooled leftovers in an airtight container for up to 5 days, though their texture is best earlier.
Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if the noodles look dry. To microwave, warm in short intervals and stir between each; add a little butter if needed. Freezing is not recommended for the best texture, as thawed noodles may become very soft or mushy.
Nutrition
Approximate nutrition per serving, based on 4 side-dish servings: 430 calories, 13g protein, 15g fat, and 61g carbohydrates. Approximate nutrition per 100g: 150 calories, 4g protein, 5g fat, and 21g carbohydrates. Values vary with the noodle brand, broth, and amount of liquid absorbed or evaporated.
Amish Butter Noodles
Equipment
- Medium saucepan or small Dutch oven with lid
- Serving bowl
Ingredients
- 12 ounces wide or extra-wide dried egg noodles, preferably thick kluski-style (340 g)
- 4 cups low-sodium chicken broth (960 g), plus more if needed
- 4 tablespoons unsalted butter, divided (55 g)
- Up to 1/2 teaspoon chicken bouillon, optional
- Ground black pepper, to taste, optional
- 1 tablespoon chopped fresh parsley, optional
- Fine salt, to taste, if needed
Instructions
- Add the broth and 3 tablespoons of butter to a medium saucepan or small Dutch oven with a lid. Bring to a boil over medium-high heat, stirring until the butter melts.
- Stir in the bouillon, if using.
- Add the noodles, reduce the heat to medium-low or low, and maintain a gentle simmer. Partially cover the pot and stir gently every few minutes.
- Start checking the noodles for tenderness around 10 minutes. Thick noodles may take 15 to 20 minutes; regular wide egg noodles may cook sooner.
- Continue simmering until the noodles are tender but still hold their folds and most of the broth is absorbed. If the noodles are still firm and the pot looks dry, add a small splash of broth or water and continue cooking.
- Remove the pot from the heat when there is no watery pool at the bottom. Stir in the remaining 1 tablespoon of butter until glossy, then taste and add pepper or salt if needed.
- Let stand off the heat for 2 to 3 minutes. Serve warm with parsley, if using.
Tips
- Use low-sodium broth so you can adjust the seasoning at the end.
- Taste the broth before adding optional bouillon, and wait until the noodles are cooked before adding salt.
- Check regular wide egg noodles early; they may soften faster than thick kluski-style noodles.
- Use tenderness and the amount of broth remaining to judge doneness rather than relying only on package timing.
- Keep the lid on between checks if the liquid is evaporating quickly.
Variations
- Beef-Broth Noodles: Replace the chicken broth with beef broth for a deeper savory flavor. Taste before adding bouillon or salt.
- Separate-Boil Browned-Butter Noodles: Boil and drain the noodles according to package directions, then toss with butter browned separately in a pan. Watch the butter closely and remove it from the heat when golden.