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Savory Skillet Noodles

"My daughter is a vegetarian, so I created this colorful side dish to serve with vegetables. She asks for it once a week," says Lucille Goers of Seminole, Florida. Chopped sweet peppers, onion and almonds accent the mild buttery noodles.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 8 ounces uncooked yolk-free noodles
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 1/3 cup sliced almonds
  • 1 teaspoon chicken bouillon granules or 1/2 vegetable bouillon cube, crushed
  • 2 tablespoons minced fresh parsley


  • Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, peppers and onion in butter until tender. Drain noodles; add to skillet. Sprinkle with almonds and bouillon; toss gently to combine. Heat through. Garnish with parsley.
Nutrition Facts
2/3 cup: 160 calories, 5g fat (2g saturated fat), 8mg cholesterol, 189mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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  • homecook7533
    Jun 5, 2016

    I have made this dish many times since it appeared in the 2003 issue of the magazine. My husband is a meat eater. Me not so much. These noodles make a nice side dish for him and a meatless meal for me. I use whole wheat noodles to add some fiber.

  • sdipiazza
    Mar 3, 2015

    This sounded good but wanted a main dish. I added diced ham and 1 cup of chicken broth. I wanted to keep calories limited so eliminated the butter and used butter flavored cooking spray to saute the mushrooms, peppers and ham. I thickened the sauce with 1 tblsp. cornstarch. Really delicious. I think the next time I will use the other commenter's idea and add a can of diced tomatoes and some red pepper flakes.

  • Thebluestbutterfly
    Nov 2, 2009

    I found this in the "Taste of Home Comfort Food Diet Cookbook." Ours were not buttery....I cooked the veggies in a garlic-infused olive oil. We used egg noodles and I sauteed the vegetables for almost the full eighteen minutes that it took to cook the noodles (from the time the water started boiling). Sliced almonds are too expensive at our I took two chicken bouillion cubes and some toasted salted almonds and put them in a Ziploc bag....then gently applied a hammer all over. In the final step, I added more regular olive oil to avoid sticking. We skipped the parsley garnish...though I do have some pretty good parsley flakes. We would definitely repeat this dish....and might experiment with putting some plum tomatoes in. The side dish that serves 8 was a tasty, light and filling meal that served 2. :-) Next time I will pick out a wine to go with.