Dandelion greens and flowers tend to be one of the earliest harvests here on our northwest Montana homestead. I imagine that’s true for many places, dandelions tend to be early and prolific producers. The greens are amazing raw in salads and smoothies which are indeed the way we tend to use them most. Those tender early leaves are also a great way to kick up the nutrition in some other dishes. Dandelion egg noodles are a comforting dish like one would expect in homemade egg noodles but they’re made slightly healthier with a big hit of dandelion nutrition.
Eat Don’t Spray
Dandelion greens are high in Vitamins A, E, and K while also providing a big hit of iron to the diet. They’re also considered a diuretic meaning they can help flush toxins from the body. Dandelion greens are even being studied for their ability to flush inflammation in the body. All that to say, be sure to add some of these greens to the meal plan rotation. Even better, they’re probably free and growing in places you don’t want them. So pull and eat.
Earlier Harvests Less Bitter
Harvest dandelion greens in the early spring when they are young and small for the best flavor. As the season wears on and the heat picks up, the greens can get quite bitter. And if you’re sick of green salads in the early spring, these dandelion egg noodles are a tasty way to use up abundant greens.
Be sure to clean and wash the greens well before using them in the noodles. Nobody likes gritty noodles.
How to Use Dandelion Egg Noodles
In short, use them in the same way you’d use regular egg noodles. Toss with pesto or other sauce, heck just slather in butter and sprinkle with pepper for a delightful and easy dish. Other ideas include:
- The classic tuna noodle casserole
- Beef Stroganoff Casserole
- Chicken & Broccoli Casserole
- Spinach Artichoke Chicken Casserole
- One-Pot Thai Green Curry Noodles
- Chicken Haluska
- Creamy Lemon & Parmesan Noodles
- Chicken with Bok Choy & Mushrooms Over Noodles
- Chicken Noodle Soup (of course!)
- Beef & Egg Noodle Soup
- Creamy Turkey Soup with Spinach
- Pumpkin Coconut Noodle Soup
Dandelion Egg Noodles
- 2 Cups Dandelion Greens, packed (3 ounces by weight) - washed and drained
- 2 Eggs
- 1/2 teaspoon Salt
- 1 to 1 1/4 Cups Flour
- In a blender or food processor, combine the dandelion greens and eggs. Puree until smooth and liquefied.
- In a large bowl, whisk together 1 cup of flour and the salt.
- Pour the egg mixture into the flour mixture and stir well. Add 1 Tablespoon of flour at a time as necessary to form a stiff dough (this will vary based on water content in the dandelion greens).
- Turn the dough out onto a floured board and knead until the dough is formed well.
- Using a rolling pin, roll the dough out into a thin sheet. The fanciest egg noodles are rolled quite thin, roll as long as your patience allows but remember that the noodles will swell when cooked so go thin.
- Leave the rolled dough sitting on the board to dry for 1 hour.
- Cut the dough into noodles, a pizza wheel makes this super easy. Once the noodles are cut, leave them on the board and put a large pot of salted water on to boil.
- Once the water has reached a rolling boil, add the noodles and stir to prevent sticking.
- Boil the noodles for 3 to 5 minutes, or until cooked.
- Drain and serve as desired.
I imagine you could use a pasta machine to roll the dough into thin sheets but I've never tried it personally
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