Spicy Egg Noodles


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Homemade egg noodles with a bit of spice added from chili powder and dried ancho chilies!

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Serving Size / Yield

6 servings


  • 6 eggs
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt
  • 1 C. flour
  • 2 dried ancho chilies
  • 1 C. whipping cream
  • 1 C. cheddar cheese, grated
  • 1/2 tsp. paprika

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Separate eggs and discard whites.  Combine yolks, chili powder, and salt in a small bowl.  Mix, adding flour until you have a workable dough.  Work out the dough on a flat, floured surface and let air dry for about 1 hour.  Cut into noodles by drawing a knife through the dough.  Bring to quarts of water to a boil in a large saucepan.  Add noodles and boil for 10 minutes.  Drain and rinse in cold water.  Preheat oven to 350 degrees.  Wash, peel, and seed chilies.  Cut into quarters and put in a blender or food processor. Add whipped cream and blend until chilies are finely chopped.  In a greased 2-quart casserole dish, layer noodles, cheese, and sauce.  Sprinkle top with paprika.  Bake for 30 minutes or until bubbling hot.

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