23 Unique Ways to Cook with Reames Frozen Noodles

Unlock the secret to effortless comfort food with Reames Frozen Noodles! From creamy casseroles to speedy skillet dinners, these 23 unique recipes prove that a humble bag of noodles can transform any weeknight meal. Dive in for cozy, delicious inspiration!

Classic Chicken Noodle Soup

Got a craving for comfort? This chicken noodle soup hits the spot with Reames frozen noodles simmered in a hearty broth with tender chicken, carrots, and celery. It's the perfect bowl for chilly days or when you need a little warmth.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Soup Base

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 carrots, sliced into rounds
• 3 celery stalks, sliced
• 2 cloves garlic, minced
• 1.5 pounds boneless skinless chicken breasts or thighs (thighs for more flavor)
• 8 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste

Noodles

• 1 (12-ounce) bag Reames frozen egg noodles

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook, stirring occasionally, until softened, about 5 minutes. (Tip: Sautéing the vegetables first builds a deep flavor base.)
2. Add chicken, chicken broth, thyme, and bay leaf. Increase heat to high and bring to a boil, then reduce heat to low, cover, and simmer until chicken is cooked through, about 20 minutes. (Tip: Simmering the chicken in broth keeps it incredibly moist and tender.)
3. Remove chicken from pot and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces, then return it to the pot.
4. Add the Reames frozen noodles to the pot. Increase heat to medium-high and bring to a gentle boil. Cook according to package directions (about 20 minutes), stirring occasionally to prevent the noodles from sticking. (Tip: Stirring every 5 minutes ensures the noodles stay separate and cook evenly.)
5. Remove the bay leaf. Season with salt and pepper to taste. Ladle into bowls and serve hot.

Zing it up with a squeeze of fresh lemon juice or a dash of hot sauce if you like—every spoonful is rich, savory, and satisfying. The tender noodles and silky broth make this a soup you'll crave again and again.

Beef Stroganoff with Egg Noodles

Hey there! If you're craving a comforting, hearty dinner that feels like a hug in a bowl, this Beef Stroganoff is exactly what you need. It's a classic dish made with tender beef strips and a rich, creamy mushroom sauce served over Reames egg noodles.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb beef sirloin, thinly sliced against the grain (or flank steak)
• 2 tbsp all-purpose flour (for coating)
• 2 tbsp butter (unsalted)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 8 oz cremini mushrooms, sliced (or button mushrooms)
• 2 cloves garlic, minced
• 1 cup low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream, room temperature (to prevent curdling)
• 12 oz Reames egg noodles (cooked according to package)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Reames egg noodles according to package directions until al dente. Drain and set aside.
2. In a bowl, toss the sliced beef with flour, salt, and pepper until evenly coated.
3. Heat a large skillet over medium-high heat. Add 1 tbsp butter and the oil. Once hot, add the beef in a single layer (work in batches to avoid overcrowding) and sear until browned on both sides, about 2-3 minutes total. Transfer to a plate.
4. Reduce heat to medium. Add the remaining 1 tbsp butter. Cook the diced onion, stirring, until softened, about 3 minutes.
5. Add sliced mushrooms and cook without stirring too often until golden brown and their liquid has evaporated, about 5-7 minutes.
6. Add minced garlic and cook for 30 seconds until fragrant.
7. Pour in beef broth, Worcestershire sauce, and mustard. Scrape up any browned bits from the pan. Bring to a simmer and cook until slightly thickened, about 3 minutes.
8. Reduce heat to low. Stir in the sour cream until smooth. (Tip: temper the sour cream by adding a spoonful of hot sauce to it before mixing to prevent curdling.)
9. Return the beef and any juices to the skillet. Simmer gently for 2-3 minutes until the beef is just cooked through and the sauce is creamy. Adjust salt and pepper.
10. Serve immediately over the cooked egg noodles, garnished with fresh parsley.

Luscious and creamy, this Beef Stroganoff hits all the right notes. The egg noodles soak up every bit of the savory sauce, and the beef stays tender and flavorful. It’s perfect for a weeknight dinner, and you can even swap in Greek yogurt for a lighter twist.

Buttered Noodles with Parmesan

Unexpectedly, the simplest meals often become family favorites. Buttered noodles with Parmesan is one of those no-fuss dishes that feels like a warm hug. You only need a few ingredients and about 20 minutes.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

For the noodles

• 12 oz Reames frozen egg noodles (or any wide egg noodles)
• 4 tbsp unsalted butter (cut into pieces)
• 1/2 cup freshly grated Parmesan cheese (not the canned stuff)
• 2 tbsp fresh parsley (chopped)
• Salt, for pasta water and finishing (adjust to taste)
• Freshly ground black pepper (to taste)
• Water, for boiling pasta

Instructions

1. Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt per gallon of water for well-seasoned pasta.
2. Add the Reames frozen egg noodles and cook according to package directions, typically 12–15 minutes, until tender. Stir occasionally to prevent sticking.
3. Reserve about 1/2 cup of pasta water before draining.
4. Drain the noodles well in a colander.
5. Return the pot to low heat and add the butter. Let it melt completely, swirling occasionally.
6. Add the drained noodles to the pot and toss gently to coat every strand with butter.
7. Sprinkle the grated Parmesan over the noodles and toss until the cheese melts and clings to the noodles. If the mixture seems dry, add a splash of reserved pasta water to create a creamy sauce.
8. Season with salt and freshly ground black pepper to taste. Remember the Parmesan is salty, so go easy.
9. Stir in the chopped fresh parsley until evenly distributed.
10. Serve immediately, while hot and buttery.

Every twirl of these buttered noodles brings comfort—rich, buttery, with a salty Parmesan kick. They're perfect as a quick side or a cozy main dish when you're short on time. Add a squeeze of lemon or some red pepper flakes for a little zing.

Creamy Garlic Parmesan Noodles

Ugh, some days you just need a bowl of creamy, comforting noodles. These Creamy Garlic Parmesan Noodles are exactly that—rich, garlicky, and coated in a velvety sauce that hugs every strand. And using Reames frozen noodles makes it super easy.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 20 minutes

Ingredients

Main

• 1 (12-ounce) package Reames frozen egg noodles
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese (plus more for serving)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Cook the Reames frozen noodles according to package directions until al dente. Tip: Salt the water generously—it's your only chance to season the noodles from within.
2. While the noodles cook, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to avoid burning.
3. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly.
4. Reduce the heat to low and whisk in the grated Parmesan cheese until melted and smooth. Season with salt and pepper. Tip: Freshly grated Parmesan melts better and tastes creamier than pre-shredded.
5. Drain the cooked noodles (reserve about 1/4 cup pasta water just in case) and add them directly to the skillet with the sauce. Toss well to coat every noodle. If the sauce seems too thick, add a splash of reserved pasta water.
6. Serve immediately, garnished with extra Parmesan and fresh parsley. Tip: For extra richness, stir in another pat of butter before serving.

Nothing beats the silky, cheesy sauce clinging to each tender noodle. Serve it alongside grilled chicken or a crisp salad for a complete meal. Or just enjoy it straight from the bowl—no judgment.

Spicy Sichuan Noodles

Mixing up a bowl of these Spicy Sichuan Noodles is like a mini vacation to your favorite takeout spot—minus the wait. You get that bold, tingly heat from Sichuan peppercorns and rich chili oil coating every strand. It's a quick weeknight dinner that feels like a special treat.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Noodles and Stir-Fry

• 12 oz Reames frozen egg noodles (or any frozen egg noodles)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp Sichuan peppercorns (toast for extra flavor if desired)
• 3 cloves garlic, minced
• 4 scallions, sliced (white and green parts separated)
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce (or sub regular soy sauce)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp chili oil (adjust to your heat preference)

Instructions

1. Bring a large pot of salted water to a boil. Add Reames noodles and cook according to package directions until al dente (about 4-5 minutes). Drain and rinse under cold water to stop cooking, then toss with a drizzle of oil to prevent sticking.
2. While noodles cook, make the sauce: In a small bowl, whisk together soy sauce, dark soy sauce, rice vinegar, sugar, and 1 tablespoon of the chili oil. Set aside.
3. Heat a large wok or skillet over medium-high heat. Add vegetable oil and swirl to coat. Add Sichuan peppercorns and cook, stirring constantly, for 30 seconds until fragrant. Use a slotted spoon to remove and discard the peppercorns, leaving the flavored oil in the pan.
4. Add the white parts of the scallions and minced garlic. Stir-fry for 20 seconds until fragrant. (Tip: Watch closely—garlic burns fast!)
5. Add the cooked noodles and pour the sauce over them. Toss constantly for 1-2 minutes until the noodles are well coated and heated through. (Tip: If the noodles seem dry, add a splash of water to help the sauce coat evenly.)
6. Drizzle the remaining 1 tablespoon chili oil over the noodles and toss once more. Sprinkle with the green scallion parts. Serve immediately while hot and tingly. (Tip: For extra crunch, top with crushed peanuts or sesame seeds.)

Nothing beats the tingly numbness from the Sichuan peppercorns paired with the savory chili oil. The noodles stay chewy and slurp-worthy, while the scallions add a fresh bite. Serve these alongside a simple cucumber salad to balance the heat, or eat them straight from the bowl for a cozy night in.

Tuna Noodle Casserole

Ugh, some nights you just need a cozy, comforting casserole that takes you back to childhood. This tuna noodle casserole with Reames noodles, tender tuna, sweet peas, and a creamy mushroom soup topping is exactly that—easy, satisfying, and perfect for a busy weeknight.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Casserole

• 12 oz Reames egg noodles (or other wide egg noodles)
• 2 cans (5 oz each) tuna, drained
• 1 cup frozen peas
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk (to thin the soup)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Topping

• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F.
2. Cook Reames noodles according to package directions until al dente (about 8-10 minutes). Drain and set aside. (Tip: al dente noodles prevent mushiness after baking.)
3. In a large bowl, combine cream of mushroom soup, milk, drained tuna, frozen peas, salt, and pepper. Mix well. (Tip: milk thins the soup to a creamy consistency.)
4. Add cooked noodles to the soup mixture and stir until evenly coated.
5. Transfer mixture to a greased 9×13 baking dish.
6. In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle evenly over the casserole.
7. Bake for 25-30 minutes until bubbly and topping is golden brown. (Tip: golden topping adds a crunchy contrast.)
8. Let cool for 5 minutes before serving.

The combination of tender Reames noodles, flaky tuna, and sweet peas in a creamy mushroom sauce is pure comfort. Top it with crunchy buttery breadcrumbs for that irresistible texture. Serve it straight from the oven with a side salad or steamed green beans.

Mushroom Stroganoff (Vegetarian)

Ready for a cozy meal that feels luxurious but is totally vegetarian? This Mushroom Stroganoff is packed with meaty mushrooms in a tangy sour cream sauce, served over Reames egg noodles. It's a weeknight winner that comes together in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Stroganoff

• 16 oz cremini mushrooms, sliced (or baby bella)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tbsp unsalted butter, divided (or olive oil)
• 2 tbsp all-purpose flour
• 1 cup low-sodium vegetable broth
• 1 cup full-fat sour cream
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce (or vegetarian Worcestershire)
• 8 oz Reames egg noodles
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Fill a large pot with water, salt it, and bring to a boil.
2. Add Reames egg noodles and cook according to package directions until al dente. Drain and set aside.
3. While noodles cook, heat 2 tbsp butter in a large skillet over medium-high heat.
4. Add sliced mushrooms and cook without stirring too often until golden brown, about 5-7 minutes. (Tip: don't overcrowd the pan; cook in batches if needed.)
5. Add remaining 1 tbsp butter and diced onion. Cook until softened, 3-4 minutes.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Sprinkle flour over the mixture and stir to coat. Cook for 1 minute to remove raw flour taste.
8. Slowly pour in vegetable broth while stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 2-3 minutes.
9. Reduce heat to low. Stir in sour cream, Dijon mustard, and soy sauce. Mix until smooth. Season with salt and pepper. (Tip: do not let it boil after adding sour cream to avoid curdling.)
10. Toss the cooked noodles with the mushroom sauce. Serve immediately, garnished with fresh parsley if desired.

Velvety sauce clings to every noodle, and the mushrooms give that hearty, meaty texture you crave. Serve it with a side of crusty bread to soak up every last drop, or even over rice for a twist. This stroganoff is comfort food at its finest.

Sesame Ginger Noodle Salad

Ever since I discovered Reames noodles, my summer salads have never been the same. This chilled sesame ginger version is my go-to for busy weeknights — it’s refreshing, packed with crunch, and comes together in minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 package (16 oz) Reames frozen egg noodles
• ¼ cup soy sauce (low-sodium works too)
• 2 tbsp sesame oil (toasted for best flavor)
• 1 tbsp rice vinegar
• 1 tbsp grated fresh ginger (about 1-inch piece)
• 1 tsp honey (or sugar, adjust to taste)
• 2 cloves garlic, minced
• 1 cup shredded carrots (about 2 medium)
• 1 cup thinly sliced cucumber (English cucumber recommended)
• 1 tbsp sesame seeds for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the Reames noodles and cook according to package directions, usually 8-10 minutes, until tender but not mushy.
2. While the noodles cook, make the dressing: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic until the honey is fully dissolved.
3. Drain the cooked noodles in a colander and rinse thoroughly under cold running water to stop the cooking and cool them down. Shake off excess water.
4. In a large mixing bowl, combine the cooled noodles, shredded carrots, and sliced cucumber. Pour the dressing over the top and toss well to coat everything evenly.
5. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to let the flavors meld. For best results, chill for 2 hours.
6. Before serving, give the salad a final toss. Garnish with sesame seeds if desired.

Once you've chilled it, the flavors meld beautifully — the noodles stay chewy and the veggies stay crisp. Try serving it with grilled chicken or tofu for a heartier meal, or enjoy it as a light lunch on its own.

Cheesy Broccoli Noodle Bake

When you need a hearty, cheesy dinner that comes together fast, this Cheesy Broccoli Noodle Bake is the answer. It's creamy, comforting, and packed with veggies.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 12 oz Reames egg noodles (or any wide egg noodles)
• 4 cups broccoli florets (fresh or frozen, thawed)
• 2 tbsp unsalted butter (for the roux)
• 2 tbsp all-purpose flour (helps thicken the sauce)
• 2 cups whole milk (or 2% for a lighter sauce)
• 2 cups shredded sharp cheddar cheese (divided: 1.5 cups for sauce, 0.5 cup for topping)
• 1/2 tsp garlic powder (optional but adds depth)
• 1/2 tsp salt (adjust to your preference)
• 1/4 tsp black pepper (freshly ground)
• 1/2 cup panko breadcrumbs (for a crunchy topping)

Instructions

1. Preheat your oven to 375°F.
2. Cook the Reames noodles according to package directions until al dente; drain and set aside. Tip: Don't overcook—they'll bake more later.
3. Steam or blanch the broccoli florets until bright green and tender-crisp, about 3 minutes; drain and set aside. Tip: Shock in ice water to stop cooking and keep color.
4. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly—this roux will thicken your sauce.
5. Gradually whisk in milk, stirring constantly until smooth and thickened, about 3–4 minutes.
6. Remove from heat; stir in 1.5 cups shredded cheddar, garlic powder, salt, and pepper until completely melted. Tip: Use sharp cheddar for bold flavor.
7. In a large bowl, combine cooked noodles, broccoli, and cheese sauce; stir gently until well coated.
8. Transfer the mixture to a greased 9×13 baking dish. Sprinkle remaining 0.5 cup cheddar and panko breadcrumbs evenly on top.
9. Bake for 25–30 minutes until bubbly and golden brown. Let rest 5 minutes before serving. Tip: For extra crunch, broil for 2 minutes at the end.

Not only is this bake a crowd-pleaser, but it also reheats beautifully for leftovers. Serve it with a side salad or garlic bread for a complete meal.

Thai Peanut Noodles

You're going to love these Thai Peanut Noodles—they're quick, packed with flavor, and perfect for a busy weeknight. Reames egg noodles get tossed in a creamy, spicy peanut lime sauce, then topped with crunchy bean sprouts for freshness. Ready in under 30 minutes!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 12 oz Reames frozen egg noodles (or any wide egg noodles)
• 1/3 cup creamy peanut butter (natural works, but stir well)
• 2 tbsp fresh lime juice (about 1 lime; use more for tang)
• 3 tbsp soy sauce (low-sodium is fine)
• 1-2 tbsp sriracha (adjust to your heat preference)
• 1 tbsp brown sugar (packed; or honey)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (or 1/2 tsp dried)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup fresh bean sprouts
• 2 green onions, sliced (for garnish)
• 1/4 cup chopped roasted peanuts (for crunch)

Instructions

1. Bring a large pot of salted water to a boil. Cook the Reames noodles according to package directions until al dente (usually 6-8 minutes). Tip: Don't overcook—they'll soften more in the sauce.
2. While noodles cook, make the sauce: In a medium bowl, whisk together peanut butter, lime juice, soy sauce, sriracha, brown sugar, garlic, and ginger until smooth. If too thick, add 1-2 tablespoons warm water to thin.
3. Drain the cooked noodles and rinse briefly with cold water to stop cooking. Shake off excess water.
4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the drained noodles and cook, stirring, for 1 minute to warm through.
5. Pour the peanut sauce over the noodles and toss to coat evenly. Cook for another 1-2 minutes until everything is heated and well combined. Tip: Use tongs for easy tossing.
6. Add the bean sprouts and toss gently for 30 seconds—they should stay crunchy. Turn off heat.
7. Divide noodles among bowls. Top with sliced green onions and chopped peanuts. Serve immediately.

Grab a fork and dig in—the creamy, spicy sauce clings perfectly to each noodle, while the bean sprouts add a refreshing crunch. For extra zing, squeeze a little more lime on top. These noodles also work great cold as a next-day lunch!

Lemon Herb Noodles with Shrimp

You know those nights when you want something quick but feel fancy? This Lemon Herb Noodles with Shrimp is your answer. Pan-seared shrimp over tender Reames noodles in a bright lemon garlic butter sauce—it's restaurant-quality in 20 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the noodles and shrimp

• 1 package (16 oz) Reames frozen egg noodles
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Salt and black pepper, to taste (plus more for pasta water)
• 2 tbsp olive oil, for searing

Instructions

1. Bring a large pot of salted water to a boil. Cook Reames noodles according to package directions until tender, about 5-7 minutes. Drain and set aside.
2. While noodles cook, pat shrimp dry with paper towels (this helps them sear, not steam). Season both sides with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer (don't overcrowd; cook in batches if needed). Sear until pink and opaque, about 2-3 minutes per side. Transfer shrimp to a plate.
4. Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and cook until fragrant, about 30 seconds—don't let it burn.
5. Stir in lemon juice, lemon zest, parsley, and dill. Scrape up any browned bits from the pan. Add the cooked noodles and toss well to coat in the sauce.
6. Return shrimp to the skillet and gently toss everything together. Serve immediately with extra lemon wedges if desired.

Served hot, the noodles soak up the bright lemon butter sauce while the shrimp stay tender and juicy. For a complete meal, add a side of steamed asparagus or a simple green salad. This dish is perfect for a weeknight dinner that feels special.

Creamy Sun-Dried Tomato Noodles

Bored of plain pasta? This creamy sun-dried tomato noodle dish is a game-changer. It's rich, tangy, and comes together in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Sauce and Noodles

• 12 oz Reames egg noodles (or any wide egg noodles)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (about 1 tbsp)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp oil)
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth (low-sodium preferred)
• 3 cups fresh spinach (about 5 oz)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the Reames egg noodles according to package directions until al dente (about 10-12 minutes). Drain and set aside. (Tip: Reserve 1/2 cup pasta water in case you need to thin the sauce later.)
2. While the noodles cook, heat olive oil and the reserved 1 tbsp sun-dried tomato oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.
3. Add the chopped sun-dried tomatoes and cook for 2 minutes, stirring occasionally, to deepen their flavor.
4. Pour in the heavy cream and broth. Bring to a gentle simmer, then reduce heat to low. Let the sauce cook for 3-4 minutes, stirring occasionally, until it thickens slightly. (Tip: If it gets too thick, add a splash of reserved pasta water.)
5. Add the fresh spinach to the skillet. Stir continuously for 2-3 minutes until wilted and fully incorporated into the sauce.
6. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
7. Add the cooked noodles to the skillet and toss gently until well coated in the sauce. Cook for 1-2 minutes to heat through. (Tip: For extra creaminess, add a tablespoon of butter at the end.)
8. Serve immediately, topped with extra Parmesan and a pinch of red pepper flakes if desired.

Your kitchen will smell incredible—like a cozy Italian trattoria. The noodles soak up every bit of that velvety sauce, and the sun-dried tomatoes add little bursts of tangy sweetness. Pair it with a simple side salad for a complete meal that feels fancy but is secretly easy.

Smoked Sausage and Noodle Skillet

Every busy weeknight calls for a meal that's both comforting and quick. This smoked sausage and noodle skillet delivers with one pan and minimal cleanup. The Reames noodles soak up the savory tomato sauce, while the sausage and peppers bring smoky sweetness.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 12 oz smoked sausage (kielbasa or similar), sliced into rounds
• 1 tablespoon olive oil (or any neutral oil)
• 1 medium yellow onion, chopped
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 lb frozen Reames egg noodles (or other wide egg noodles)
• 1 can (15 oz) tomato sauce
• 1 cup low-sodium chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon red pepper flakes for heat

Instructions

1. Slice the smoked sausage into 1/4-inch thick rounds and set aside. Tip: Use a sharp knife for clean cuts.
2. Heat olive oil in a large skillet over medium-high heat. Add the sausage slices and cook for 3-4 minutes until browned on both sides. Remove sausage with a slotted spoon to a plate. Tip: Don't overcrowd the pan; work in batches if needed, but this recipe typically fits.
3. In the same skillet, add the chopped onion and sliced bell peppers. Cook for 4-5 minutes until softened and starting to brown. Stir occasionally to prevent sticking.
4. Add the minced garlic and cook for 30 seconds until fragrant. Tip: Garlic burns easily, so keep stirring.
5. Add the frozen Reames noodles, tomato sauce, chicken broth, Italian seasoning, salt, pepper, and optional red pepper flakes. Stir everything together, scraping up any browned bits from the bottom of the skillet.
6. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the liquid. Tip: Check the noodles at the 12-minute mark; Reames noodles cook faster than some.
7. Return the cooked sausage to the skillet and stir to combine. Let it heat through for about 1-2 minutes. Taste and adjust seasoning with more salt or pepper if needed.

Serve this skillet straight from the pan for a no-fuss family dinner. The noodles turn tender and silky in the tomato sauce, and the smoky sausage adds a satisfying bite. A sprinkle of fresh parsley or Parmesan right before serving brightens it up.

Honey Garlic Chicken Noodles

Okay, let me tell you about this weeknight dinner that's become a total lifesaver: Honey Garlic Chicken Noodles. It's sticky, saucy, and comes together fast using Reames frozen noodles for that perfect chew.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb boneless skinless chicken breasts, cut into strips (or thighs for more flavor)
• 12 oz Reames frozen noodles (or any wide egg noodles)
• 1/3 cup honey (adjust to taste)
• 1/4 cup low sodium soy sauce (or tamari for gluten-free)
• 4 cloves garlic, minced (fresh is best)
• 1 tbsp fresh ginger, grated (or 1/2 tsp ground)
• 2 tbsp cornstarch (for coating)
• 2 tbsp vegetable oil (or any neutral oil)
• Optional: sliced green onions and sesame seeds for garnish

Instructions

1. Cook the Reames frozen noodles according to package directions until al dente. Drain and set aside.
2. In a small bowl, whisk together honey, soy sauce, minced garlic, and grated ginger. Set aside.
3. Place chicken strips in a bowl and sprinkle with cornstarch. Toss to coat evenly.
4. Heat vegetable oil in a large skillet or wok over medium-high heat. (Tip: Make sure oil is shimmering before adding chicken to prevent sticking.)
5. Add chicken strips in a single layer (don't overcrowd the pan—work in batches if needed) and cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate.
6. Reduce heat to medium. Pour the honey garlic sauce into the skillet and let it simmer for 1-2 minutes until slightly thickened. (Tip: Scrape up any browned bits from the pan for extra flavor.)
7. Return chicken to the skillet and toss to coat in the sauce. Cook for another 1-2 minutes until the sauce is sticky and clings to the chicken.
8. Add the cooked noodles to the skillet and toss everything together until noodles are well coated. (Tip: Use tongs for easy mixing without breaking noodles.)
9. Serve immediately, garnished with green onions and sesame seeds if desired.

You'll love how the sticky glaze coats every noodle and the chicken stays tender. For a crunchy contrast, top with extra sesame seeds and serve with a side of steamed broccoli or a simple cucumber salad.

Cajun Chicken and Noodles

You know those nights when you crave something spicy, creamy, and totally satisfying? This Cajun chicken and noodles dish hits all the right notes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (16 oz) package Reames frozen egg noodles
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Instructions

1. Season the chicken pieces with Cajun seasoning, salt, and black pepper. Toss to coat evenly.
2. Heat olive oil in a large Dutch oven or pot over medium-high heat. Once shimmering, add the chicken in a single layer. Sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
3. Reduce heat to medium. Add onion and bell peppers to the pot. Cook for 3-4 minutes, stirring occasionally, until softened. Add garlic and cook for 30 seconds until fragrant. (Tip: Don't burn the garlic.)
4. Pour in chicken broth and bring to a boil. Add the frozen Reames noodles, stirring to separate. Cook according to package directions, usually 8-10 minutes, until noodles are tender. (Tip: Stir occasionally to prevent sticking.)
5. Reduce heat to low. Stir in heavy cream and butter until melted and smooth. Return the chicken and any accumulated juices to the pot. Simmer for 2-3 minutes until the sauce thickens slightly and the chicken is heated through. (Tip: Taste and adjust seasoning if needed.)

Zesty and creamy, this Cajun chicken and noodles is full of bold flavor. The tender chicken and silky noodles soak up the spicy sauce perfectly. Serve it with a side of crusty bread to soak up every last drop.

Pesto Noodles with Cherry Tomatoes

So summer's here, and cherry tomatoes are at their sweetest. This pesto noodle dish is my go-to for a quick, fresh dinner that feels fancy but takes almost no effort. Tossed with Reames noodles and blistered tomatoes, it's pure comfort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 (12 oz) package Reames frozen egg noodles (or any wide egg noodles)
• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts (or walnuts; toast for nuttier flavor)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil, divided (1/3 cup for pesto, 2 tbsp for tomatoes)
• 1 pint cherry tomatoes
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the Reames noodles and cook according to package directions until tender, about 20 minutes. Before draining, reserve 1/2 cup of the pasta water — it helps loosen the pesto later.
2. While the noodles cook, make the pesto: In a food processor, combine basil, pine nuts, Parmesan, and garlic. Pulse until finely chopped. With the motor running, slowly drizzle in 1/3 cup olive oil until smooth. Season with salt and pepper. Tip: Toasting the pine nuts in a dry pan for 2 minutes brings out their flavor.
3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add cherry tomatoes and cook, stirring occasionally, until they blister and start to burst, about 3–4 minutes. Press gently with a spatula to break some open. Season with a pinch of salt.
4. Drain the cooked noodles (reserve that pasta water!) and add them directly to the skillet with the tomatoes. Pour the pesto over the noodles and toss well to combine. If the sauce seems thick, add reserved pasta water a tablespoon at a time until it's loose and creamy.
5. Serve immediately, topped with extra Parmesan if you like. The noodles are best hot, but leftovers make a tasty cold pasta salad the next day.

Leftovers? They're fantastic cold the next day like a pasta salad, or reheat gently with a splash of water. The pesto keeps everything vibrant, and the sweet blistered tomatoes add little bursts of summer in every bite.

Chili Lime Noodles with Avocado

Ready for a zesty, refreshing twist on noodles? These Chili Lime Noodles with Avocado combine cool avocado slices with tangy chili lime dressing over chewy Reames noodles. It's a quick, satisfying dish perfect for summer.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 1 (12 oz) bag Reames frozen egg noodles (or other wide egg noodles)
• 2 ripe avocados, sliced (use firm-ripe for best texture)
• ¼ cup fresh lime juice (about 2 limes)
• 2 tablespoons vegetable oil (or avocado oil)
• 1 teaspoon chili powder (adjust to your heat preference)
• 1 tablespoon honey (or agave for vegan)
• ½ teaspoon salt
• ¼ cup fresh cilantro leaves (optional, for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook the Reames noodles according to package directions, usually about 8-10 minutes, until tender but still chewy.
2. While noodles cook, whisk together lime juice, vegetable oil, chili powder, honey, and salt in a small bowl until the honey dissolves. Taste and adjust chili or salt as needed.
3. Drain the cooked noodles well and transfer to a large bowl. Pour the dressing over the hot noodles and toss gently to coat evenly. Let cool slightly if serving warm, or refrigerate for a cold noodle salad.
4. Slice the avocados in half, remove pits, and slice into thin wedges. Arrange the avocado slices over the dressed noodles.
5. Sprinkle with fresh cilantro leaves if desired. Serve immediately at room temperature or chilled.

Just a bite gives you creamy avocado, tangy lime, and a hint of smoky heat. These noodles are wonderful on their own or as a side to grilled chicken or fish. You'll love how simple yet flavorful it is.

Beef and Broccoli Noodles

For a quick weeknight dinner that tastes like takeout, this Beef and Broccoli Noodles recipe is a winner. You'll love the tender beef and crisp broccoli in a savory soy ginger sauce, all tossed with hearty Reames noodles.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Sauce

• 1/4 cup soy sauce (low-sodium preferred)
• 2 tablespoons brown sugar (packed)
• 1 tablespoon sesame oil
• 2 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Stir-Fry

• 1 pound flank steak (sliced thin against the grain)
• 1 tablespoon vegetable oil (or any neutral oil)
• 1 head broccoli (cut into florets, about 3 cups)
• 8 ounces Reames egg noodles (or similar wide egg noodles)
• Sesame seeds and sliced green onions for garnish (optional)

Instructions

1. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger. Set aside.
2. Slice flank steak thinly against the grain into bite-sized strips. Pat dry with paper towels.
3. Bring a large pot of salted water to a boil. Cook Reames noodles according to package directions until al dente. Drain and set aside.
4. While noodles cook, heat vegetable oil in a large skillet or wok over high heat until shimmering.
5. Add beef strips in a single layer. Sear without stirring for 1 minute, then stir-fry for another 1-2 minutes until browned but not fully cooked. Transfer to a plate.
6. In the same skillet, add broccoli florets and 2 tablespoons water. Cover and steam for 2 minutes until bright green and crisp-tender.
7. Uncover, stir-fry broccoli for another minute to evaporate excess water.
8. Return beef to the skillet. Pour the sauce over everything. Add the cornstarch slurry and toss to coat. Cook for 1-2 minutes until sauce thickens.
9. Add the cooked noodles to the skillet. Toss everything together until noodles are evenly coated. Cook for 1 minute to heat through.
10. Serve immediately, garnished with sesame seeds and green onions if desired.

Don't forget to garnish with sesame seeds and green onions for extra crunch and freshness. This dish is incredibly satisfying with its tender beef, crisp broccoli, and chewy noodles coated in a rich, savory sauce. It's perfect for a cozy dinner at home or to impress guests with your stir-fry skills.

Mac and Cheese Style Noodles

A cozy twist on classic mac and cheese, this version swaps elbow pasta for hearty Reames egg noodles, all smothered in an extra creamy cheddar sauce and baked until golden and bubbly. Perfect for a weeknight dinner or a comforting side dish.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 1 bag (24 oz) Reames frozen egg noodles
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk (for extra creaminess, use whole)
• 1 cup heavy cream (or substitute with more milk)
• 3 cups shredded sharp cheddar cheese (shred your own for best melt)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika (smoked or sweet)
• 1/2 cup panko breadcrumbs (or regular breadcrumbs)
• 2 tbsp melted unsalted butter (for topping)

Instructions

1. Bring a large pot of salted water to a boil. Add the Reames egg noodles and cook according to package directions until tender, about 10–12 minutes. Drain well and set aside.
2. While the noodles cook, melt 4 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and smooth.
3. Gradually whisk in the whole milk and heavy cream. Continue stirring constantly until the sauce thickens, about 3–4 minutes—it should coat the back of a spoon.
4. Reduce the heat to low. Add the shredded cheddar cheese, salt, pepper, and paprika. Stir until the cheese is completely melted and the sauce is smooth and creamy. Tip: Freshly grated cheese melts much smoother than pre-shredded.
5. Combine the drained noodles with the cheese sauce, stirring gently until every noodle is coated. Transfer the mixture to a greased 9×13 baking dish and spread evenly.
6. In a small bowl, mix the panko breadcrumbs with the melted 2 tablespoons of butter until combined. Sprinkle the breadcrumb mixture evenly over the top of the noodles.
7. Bake in a preheated 350°F oven for 25–30 minutes, until the sauce is bubbly and the top is golden brown. Tip: For an extra-crispy topping, broil for the last 1–2 minutes, watching carefully.
8. Let the dish rest for 5 minutes before serving—this helps the sauce set and prevents it from being too runny.

Nothing beats the creamy, velvety texture of the cheese sauce clinging to each tender noodle, with a crunchy golden crumb top. Serve it as a hearty main with a side salad, or stir in cooked bacon or broccoli for a complete meal.

Conclusion

Cooking with Reames noodles is a game-changer, and this collection proves it. Whether you’re a noodle newbie or a longtime fan, these 23 recipes will inspire your next meal. Try one tonight, then drop a comment with your favorite! Don’t forget to save this roundup on Pinterest for later.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.