My alternative version of “Mom’s Egg Noodles”

One of the popular recipes from my mother, that people continue to ask for is this egg noodle recipe. This recipe is a simple recipe. Of course, sometimes your moms recipes taste different because of that mothers touch. So I can’t bring that to it, but I can bring a different version that suits food preferences and intolerances.

You will need:

• No Yolks Egg White Noodles; Extra Broad

• Tofurky Plant Based Deli Slices ( I use Hickory Smoked)

• ‘Just Egg’ egg alternative- Half Carton

• Salt

• 1 teaspoon minced garlic

• Olive Oil

  Note: There are no measurements as I the serving and ratio to eggs and deli slices can be changed from person to person.

  Additionally, my next step is continue my search for the right egg noodle alternative for this recipe. Egg white pasta is the closest so far.

Directions:

• Boil No Yolk Egg Noodles by package instruction and according to your serving size.

• While water is boiling/pasta is cooking, begin cooking the ‘Just Egg’ eggs. Add salt or any other seasoning of your choice. I added only salt in order not to over power the egg noodles and deli slices.

• Cut the Tofurky slices into small squares. Two slices was enough for my serving of two. If you like the slices to have a slight cooked/crunch taste. Add a tiny bit of olive oil and then cook the cut up slices. Remove when done.

• On the same hot pan or skillet, add the garlic mince. Let the garlic mince begin to sizzle.

• Drain the pasta, add the pasta to pan/skillet.

• Add salt. Add olive oil by tablespoons according to serving size or preference.

• Add Tofurky slices

• Add cooked eggs.

• Mix everything together.

• If you need more garlic or salt, you can add according to your taste. Some may like it very garlicky.

• Enjoy!