Simple Truth Egg Noodles Wide Description
Use Your Noodle!
Q:What makes our egg noodles simply egg-ceptional?
A:Made with organic durum wheat semolina and organic, cage free eggs, our Simple Truth Organic™ Wide Egg Noodles are rich and full of flavor. You’ll love these versatile, sturdy noodles in everything from stews to soups to stroganoffs!
- Organically Grown
- No Preservatives
- Made with Organic Durum Wheat Semolina & Cage Free Eggs
- USDA Organic
- Non-GMO
- Kosher
Directions
Boiling
Cooking Instructions:
-
Bring water (5 quarts per pound of pasta) to a boil. Add a pinch of salt (optional) and pasta, stir.
-
Boil 5 to 6 minutes or to desired tenderness, stirring occasionally.
-
Drain pasta in a colander and serve with your favorite sauce.
Free Of
Preservatives, GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Servings per Container: 8
| Amount Per Serving | % Daily Value |
|
| Calories | 200 | |
|
| Total Fat | 1.5 g | 2% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 10 mg | 3% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 41 g | 15% |
|
| Dietary Fiber | 2 g | 7% |
|
| Sugars | 1 mg | |
|
| Protein | 7 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 0 mg | 0% |
|
| Iron | 8 mg | 4% |
|
| Potassium | 130 mg | 2% |
|
Other Ingredients: Organic durum wheat semolina, organic eggs.
Contains: wheat, eggs. May contain: soy.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
View printable version
Print Page
Creamy Vegetarian Mushroom Stroganoff
Where’s the beef? Not in this vegetarian mushroom stroganoff. Instead of sirloin and sour cream, this dish features mushrooms, egg noodles and coconut milk, flavored with onion, garlic, shallot, vegetable broth and paprika. Easily make the recipe vegan by using plant-based fettuccine or serving the mushrooms and sauce over rice or potatoes. Another perk? You can get this meal to the table in less than 45 minutes, so it’s perfect for Meatless Mondays or any day of the week you need a simple, one-pot meal!
Creamy Vegetarian Mushroom Stroganoff
- 12 oz. egg noodles (use egg-free noodles for vegan version)
- 8 oz. baby mushrooms (sliced)
- 1 medium yellow onion (diced)
- 3 garlic cloves (minced)
- 1 shallot (minced)
- 2 cups vegetable broth (or bone broth if not vegetarian)
- 1 tsp. smoked paprika
- 1 Tbsp. butter
- 1 Tbsp. Bob’s Red Mill Flour
- ½ can coconut milk
- Salt and pepper
- 1 Tbsp. avocado oil
- Cook noodles according to package directions. Drain. Set noodles aside. (To make dish in only one pot, cook noodles in Dutch oven, then remove once cooked. To save time, prepare rice noodles first and while they cook, chop veggies.)
- Heat Dutch oven over medium. Once hot, add oil and sauté diced onion for about 3 minutes.
- Add garlic and shallot to pot and cook for 1 minute more.
- Add butter and mushrooms and stir. Season with smoked paprika, salt and pepper. Cook for about 3 minutes.
- Add broth, coconut milk and flour, making sure there are no clumps in the flour.
- Add noodles and stir well to combine.
- Top mixture with sprig of rosemary. Reduce heat to low, cover and cook for 20 minutes.
- Adjust seasonings to taste.
Shop these ingredients and more at Vitacost.com.
