, , , , , ,

A simple side dish that can morph into a main dish?  Yes, it’s completely true.  If you can boil water for pasta then this is the dish for you.  Alter it completely to suit your tastes and simply use the recipe for noodles romanoff as a guideline.

Originally, I made this to accompany the oven-fried pork chops I served for a Sunday night dinner awhile back.  Both the pork chops and the noodles romanoff were big hits that evening.  You’ll notice the lack of natural light {sorry} in this post as well as the pork chop post but don’t let those drab photos fool you.  This is a great {and easy} side dish even for a weeknight.

Now, for the morphing part.  Take my recipe and morph it into a main dish by adding grilled chicken, leftover grilled salmon or even canned tuna {read a yummy tuna noodle casserole} to transform it into a main dish.

You’ll need a 1/2 cup freshly grated Parmagiano-Reggiano cheese and 1 tablespoon snipped fresh chives.  The chives in our herb garden come back year after year and it’s great {and super convenient} to wander outside and cut just what I need for a recipe.

I topped mine with some additional chives and cracked black pepper before serving.

Noodles Romanoff


1 8-ounce bag of egg noodles

2/3 cup light sour cream

2 tbsp unsalted butter

2 cloves minced garlic

1 tbsp fresh chives, snipped

1/2 cup freshly grated Parmagiano-Reggiano Cheese

Kosher salt and freshly ground black pepper to taste


Bring a pot of salted water to a boil.  Add egg noodles and cook according to package directions. Drain.

While noodles are cooking, in a medium mixing bowl stir together light sour cream, minced garlic, grated cheese and fresh chives.

Add drained egg noodles to mixing bowl and stir to combine sour cream mixture with noodles.  Taste.  Adjust seasonings.  Add additional grated cheese and snipped chives to garnish if desired.

Serves: 4-6 as a side dish