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Mom's delicious fried noodles are absolute comfort food. Mom would roll out the dough, and we kids got to cut the long noodles and hang them up to dry. Mom served them with other entrees, too.—Shirley Joan Helfenbein, Lapeer, Michigan
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Originally published as Buttered Poppy Seed Noodles in Taste of Home October/November 2007, p45
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Reviewed on Mar. 10, 2010 by mavelotta
I made these the way my mom always did. Boiled the noodles in chicken broth, ditched the white onion and parsely, tripled the green onion and added about 1 cup of shredded carrots. Only needs about 1 tablespoon of poppyseeds. Two is A LOT!
Reviewed on Oct. 06, 2009 by lurky27
Next time add a little bit more butter.
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