I love egg noodles.  Extra wide, yellow, buttery refined flour goodness.  I’ll take any excuse to cook some up, and usually that excuse is chicken soup, where I load up the soup so much that the next day it is more of a wet noodle bowl with chunks of vegetables and shreds of chicken.  Another good excuse is stroganoff.  My meat stroganoff never comes out very good, and I end up pushing the tough strips of beef off to the side so I can enjoy the mushrooms and gravy on top of the delicious golden ribbons.  That’s where this recipe is perfect.  The beef is replaced by green beans (which, in my opinion, should be served on the side of a beef strog dinner, anyway) and roasted eggplant (our first harvest from the garden!).  The gravy is there, the mushrooms are there; just pile these on top of some egg noodles, and you’re good to go.

Note: I survived 3 years without these noodles.  As many noodles as were available in China, no extra wide egg noodles!  I better enjoy it now, I believe we are in for another egg noodle drought in Penang.

Green Bean Stroganoff (adapted from Laurel’s Kitchen)

  • 1 lb green beans, trimmed to 1″ lengths
  • 1 medium eggplant, cut in 1″ cubes
  • olive oil
  • 1/2 onion, diced
  • 1/2 lb mushrooms, sliced
  • 2 cups plain yogurt, or lowfat sour cream
  • salt and pepper
  • Egg Noodles!
  1. Steam green beans until bright green, but still crisp.  Douse with cold water to stop cooking, drain and set aside.
  2. Preheat oven to 400 F.  Toss cubed eggplant with olive oil, salt and pepper, put on a baking sheet and roast for 20 minutes.  Remove from oven.
  3. Heat a few tablespoons olive oil in a large skillet, and saute onions for 3-4 minutes.  Add mushrooms, and cook slowly until browned.  Season with salt and pepper.
  4. Add green beans, eggplant and yogurt to pan, cooking over medium until warmed through and flavors mingle.  Taste for seasoning, and serve hot over steamy egg noodles.