Fancy a cozy, comforting meal that’s both simple and satisfying? You’ve come to the right place! We’re diving into the world of Reames noodles—those delightful, freezer-friendly egg noodles that are perfect for quick dinners and hearty comfort food. Get ready to explore 19 delicious recipe ideas that will transform your weeknight meals and have everyone asking for seconds. Let’s get cooking!
Classic Chicken Noodle Soup with Reames Noodles
Zipping up your hoodie and craving something that feels like a warm hug? This classic chicken noodle soup is your answer, especially with those thick, hearty Reames noodles that make it extra cozy. It’s the kind of meal that turns a dreary day around in no time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the soup base:
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 carrots, peeled and sliced into 1/4-inch rounds
– 3 celery stalks, sliced
– 4 cloves garlic, minced
– 8 cups chicken broth
– 1 teaspoon dried thyme
– 2 bay leaves
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the chicken and noodles:
– 1 pound boneless, skinless chicken breasts
– 1 (12-ounce) package Reames frozen egg noodles
– 1/4 cup fresh parsley, chopped
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced yellow onion, 3 sliced carrots, and 3 sliced celery stalks to the pot.
3. Sauté the vegetables for 8-10 minutes, stirring occasionally, until they soften and the onion turns translucent.
4. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 8 cups chicken broth, then add 1 teaspoon dried thyme, 2 bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
6. Bring the broth to a boil over high heat, then reduce to a simmer.
7. Add 1 pound chicken breasts to the simmering broth.
8. Cover the pot and let the chicken cook for 20 minutes until it reaches an internal temperature of 165°F.
9. Remove the chicken with tongs and set it aside on a cutting board to cool slightly.
10. Add 1 package Reames frozen egg noodles to the simmering broth.
11. Cook the noodles uncovered for 20 minutes, stirring occasionally to prevent sticking, until they are tender.
12. While the noodles cook, shred the cooled chicken into bite-sized pieces using two forks.
13. Return the shredded chicken to the pot after the noodles are done cooking.
14. Stir in 1/4 cup chopped fresh parsley and remove the pot from heat.
15. Discard the bay leaves before serving.
Oh, the comfort in every spoonful! Those Reames noodles soak up the savory broth beautifully, making each bite tender and satisfying. Serve it with a sprinkle of extra parsley or a side of crusty bread for dipping—it’s a simple dish that always hits the spot.
Creamy Reames Noodles Alfredo
Gosh, sometimes you just need that classic comfort food that comes together in a flash. This creamy Reames noodles Alfredo is exactly that—rich, satisfying, and perfect for a cozy night in. It’s the kind of dish that feels like a hug in a bowl.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
For the noodles:
– 1 (24 oz) package frozen Reames Homestyle Egg Noodles
– 1 tablespoon salt
– 8 cups water
For the Alfredo sauce:
– 1/2 cup (1 stick) unsalted butter
– 2 cups heavy cream
– 2 cups freshly grated Parmesan cheese
– 1/2 teaspoon garlic powder
– 1/4 teaspoon ground black pepper
Instructions
1. Fill a large pot with 8 cups of water and 1 tablespoon of salt, then bring it to a rolling boil over high heat.
2. Add the entire package of frozen Reames noodles to the boiling water, stirring gently to separate them.
3. Cook the noodles for 10–12 minutes, stirring occasionally, until they are tender but still firm to the bite (al dente).
4. While the noodles cook, melt 1/2 cup of unsalted butter in a large saucepan over medium heat.
5. Pour in 2 cups of heavy cream and whisk constantly until the mixture is smooth and just begins to simmer, about 3–4 minutes.
6. Reduce the heat to low and gradually stir in 2 cups of freshly grated Parmesan cheese until it’s fully melted and the sauce is creamy.
7. Add 1/2 teaspoon of garlic powder and 1/4 teaspoon of ground black pepper to the sauce, whisking to combine evenly.
8. Drain the cooked noodles thoroughly in a colander, then immediately return them to the pot.
9. Pour the warm Alfredo sauce over the drained noodles, tossing gently with tongs to coat every strand completely.
10. Serve the noodles hot directly from the pot for the best texture.
Really, the magic here is in that silky, clingy sauce coating each tender noodle—it’s luxuriously creamy with a savory Parmesan punch. Try topping it with grilled chicken or steamed broccoli for a hearty twist, or just enjoy it as-is for pure comfort.
Beef Stroganoff with Reames Egg Noodles
Remember those chilly nights when you just want something warm and comforting? This beef stroganoff with Reames egg noodles is your answer. It’s creamy, savory, and comes together in about the time it takes to watch your favorite sitcom.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the beef and mushrooms:
– 1 lb sirloin steak, thinly sliced into strips
– 8 oz cremini mushrooms, sliced
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp Dijon mustard
– 1/2 cup sour cream
For the noodles:
– 1 (12 oz) package Reames frozen egg noodles
– 4 quarts water
– 1 tbsp salt
Instructions
1. Bring 4 quarts of water and 1 tbsp salt to a rolling boil in a large pot over high heat.
2. Add the entire package of Reames frozen egg noodles to the boiling water and cook for 20 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Pat the 1 lb of sirloin steak strips dry with a paper towel—this helps them brown better.
5. Add the steak strips to the hot skillet in a single layer, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook without moving for 3 minutes to get a good sear.
6. Flip the steak strips and cook for another 2 minutes, then transfer them to a clean plate using a slotted spoon, leaving the juices in the skillet.
7. Add the 8 oz of sliced cremini mushrooms to the same skillet and cook for 5 minutes, stirring occasionally, until they release their liquid and turn golden brown.
8. Transfer the cooked mushrooms to the plate with the beef.
9. Reduce the skillet heat to medium and melt 2 tbsp of unsalted butter.
10. Add the finely chopped small yellow onion and cook for 4 minutes, stirring frequently, until softened and translucent.
11. Add the 2 minced garlic cloves and cook for 1 minute, just until fragrant.
12. Sprinkle the 2 tbsp of all-purpose flour over the onion and garlic mixture and cook, stirring constantly, for 2 minutes to form a roux and cook out the raw flour taste.
13. Slowly whisk in the 2 cups of beef broth, making sure to scrape up any browned bits from the bottom of the skillet for extra flavor.
14. Whisk in the 1 tbsp Worcestershire sauce and 1 tsp Dijon mustard until fully incorporated.
15. Bring the sauce to a simmer and let it cook for 5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
16. Remove the skillet from the heat and let it cool for 2 minutes—this prevents the sour cream from curdling.
17. Stir in the 1/2 cup of sour cream until the sauce is smooth and creamy.
18. Drain the cooked egg noodles in a colander.
19. Return the cooked beef and mushrooms and any accumulated juices to the skillet with the sauce and stir to combine and warm through over low heat for 2 minutes.
20. Divide the drained egg noodles among four bowls and top generously with the beef stroganoff mixture.
Zesty with a hint of tang from the mustard and Worcestershire, this stroganoff clings beautifully to the thick, chewy Reames noodles. The tender beef and earthy mushrooms make every bite satisfying. Try it with a simple green salad or some crusty bread to soak up every last bit of that creamy sauce.
Vegetable Stir-Fry with Reames Noodles
Ever have one of those nights where you just need something quick, satisfying, and packed with veggies? This stir-fry is your answer. It combines crisp vegetables and tender Reames noodles in a savory sauce for a complete meal in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Sauce:
– 1/3 cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp toasted sesame oil
– 2 cloves garlic, minced
– 1 tsp fresh ginger, grated
– 1 tbsp cornstarch
– 1/4 cup water
For the Stir-Fry:
– 1 (24 oz) package Reames Frozen Egg Noodles
– 2 tbsp vegetable oil, divided
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 medium yellow onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 2 cups broccoli florets
– 2 medium carrots, julienned
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the package of Reames Frozen Egg Noodles to the boiling water.
3. Cook the noodles for 10 minutes, stirring occasionally to prevent sticking.
4. Drain the noodles in a colander and rinse them briefly under cool water to stop the cooking process. Set aside.
5. While the noodles cook, whisk together the soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger in a small bowl.
6. In a separate small bowl, make a slurry by whisking the cornstarch into the 1/4 cup of water until smooth.
7. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
8. Add the chicken pieces to the hot oil in a single layer.
9. Cook the chicken for 5-7 minutes, turning occasionally, until it is browned and cooked through to an internal temperature of 165°F. Tip: Don’t overcrowd the pan, or the chicken will steam instead of sear.
10. Transfer the cooked chicken to a clean plate.
11. Add the remaining 1 tablespoon of vegetable oil to the same wok.
12. Add the sliced onion and cook for 2 minutes, stirring frequently.
13. Add the sliced bell pepper, broccoli florets, and julienned carrots to the wok.
14. Stir-fry the vegetables for 5-6 minutes until they are crisp-tender. Tip: Keep the heat high and keep the vegetables moving for the best texture.
15. Pour the prepared sauce mixture into the wok with the vegetables.
16. Bring the sauce to a simmer.
17. Give the cornstarch slurry a quick stir and then slowly pour it into the simmering sauce while stirring constantly.
18. Cook for 1-2 minutes, stirring, until the sauce thickens and becomes glossy.
19. Return the cooked chicken and the drained noodles to the wok.
20. Gently toss everything together until the noodles, chicken, and vegetables are evenly coated in the sauce and heated through, about 2-3 minutes. Tip: Use tongs for gentle tossing to keep the noodles from breaking.
What you get is a fantastic mix of textures—the noodles are wonderfully chewy, the veggies have a great crunch, and the sauce is perfectly savory with a hint of sweetness from the honey. Try topping it with a sprinkle of sesame seeds or a drizzle of sriracha for an extra kick.
Reames Noodles with Mushroom and Spinach
Feeling like a cozy, comforting meal but short on time? You’re in luck—this Reames Noodles with Mushroom and Spinach dish comes together in a flash. It’s creamy, hearty, and packed with savory flavor, perfect for a busy weeknight when you want something satisfying without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the noodles and vegetables:
– 1 (12 oz) package Reames Frozen Egg Noodles
– 8 oz cremini mushrooms, sliced
– 4 cups fresh spinach
– 2 tbsp olive oil
For the creamy sauce:
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups whole milk
– 1/2 cup grated Parmesan cheese
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the Reames Frozen Egg Noodles to the boiling water and cook for 20 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, heat 2 tbsp olive oil in a large skillet over medium-high heat.
4. Add 8 oz sliced cremini mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Tip: Don’t crowd the mushrooms in the pan—this helps them brown nicely instead of steaming.
6. Reduce the heat to medium and add 4 cups fresh spinach to the skillet, stirring until wilted, about 2 minutes.
7. Remove the skillet from the heat and set aside.
8. In a medium saucepan, melt 2 tbsp unsalted butter over medium heat.
9. Whisk in 2 tbsp all-purpose flour and cook for 1 minute to form a roux, stirring constantly to avoid burning.
10. Tip: Keep the roux moving—it should be lightly golden and smell nutty, not dark.
11. Gradually whisk in 2 cups whole milk until smooth, then bring to a simmer.
12. Cook for 3-5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
13. Remove the saucepan from the heat and stir in 1/2 cup grated Parmesan cheese, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until the cheese melts.
14. Drain the cooked noodles and return them to the pot.
15. Pour the creamy sauce over the noodles and add the mushroom-spinach mixture, gently tossing to combine everything evenly.
16. Tip: For extra richness, stir in an extra tablespoon of butter at the end—it adds a lovely glossy finish.
17. Serve immediately while hot.
Now, dig into that creamy, cheesy goodness with tender noodles and earthy mushrooms. The spinach adds a fresh pop of color and a slight bite that balances the richness perfectly. Try topping it with extra Parmesan and a sprinkle of red pepper flakes for a little kick, or pair it with a simple green salad to round out the meal.
Garlic Butter Reames Noodles with Shrimp
Aren’t you craving something cozy and delicious that comes together in no time? This garlic butter shrimp and noodles dish is your answer—it’s rich, satisfying, and perfect for a quick weeknight dinner. You’ll love how the buttery sauce clings to every bite of tender shrimp and hearty noodles.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the noodles and sauce:
– 12 oz Reames frozen egg noodles
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add the Reames frozen egg noodles and cook for 8-10 minutes, stirring occasionally, until tender but still firm to the bite (al dente). Tip: Don’t overcook the noodles—they’ll continue to soften in the sauce later.
2. While the noodles cook, pat the shrimp dry with paper towels and season with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside on a plate. Tip: Avoid crowding the shrimp to ensure they sear properly instead of steaming.
4. In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant but not browned.
5. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes to slightly thicken.
6. Drain the cooked noodles and add them directly to the skillet with the sauce. Toss to coat the noodles evenly.
7. Stir in the grated Parmesan cheese until melted and smooth. Tip: Use freshly grated Parmesan for the best flavor and creaminess.
8. Return the cooked shrimp to the skillet, gently folding them into the noodles and sauce. Cook for an additional 1-2 minutes to heat through.
9. Remove from heat and sprinkle with chopped fresh parsley.
Let the creamy garlic butter sauce soak into those plump noodles, creating a luscious texture that’s both comforting and indulgent. The shrimp add a sweet, savory pop, making this dish feel restaurant-worthy without the fuss—try serving it with a simple green salad or crusty bread to soak up every last drop.
Savory Turkey and Reames Noodles Casserole
Ugh, you know those nights when you just need something cozy and comforting? This savory turkey and Reames noodles casserole is exactly that—a warm, hearty dish that comes together with minimal fuss and maximum flavor. It’s perfect for using up leftover turkey or just craving a satisfying meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the noodles and turkey:
– 1 (24 oz) package Reames frozen egg noodles
– 2 cups cooked turkey, shredded or diced
– For the sauce:
– 2 tbsp unsalted butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 3 tbsp all-purpose flour
– 2 cups chicken broth
– 1 cup whole milk
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– For the topping:
– 1 cup shredded cheddar cheese
– 1/2 cup panko breadcrumbs
– 1 tbsp melted butter
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the Reames noodles according to package directions until al dente, then drain and set aside. Tip: Don’t overcook the noodles, as they’ll soften more in the oven.
3. In a large skillet over medium heat, melt 2 tbsp butter and sauté the onion for 5 minutes until translucent.
4. Add the garlic and cook for 1 minute until fragrant.
5. Sprinkle in the flour and stir constantly for 2 minutes to form a roux.
6. Gradually whisk in the chicken broth and milk until smooth, then bring to a simmer.
7. Stir in the thyme, salt, and pepper, and cook for 5 minutes until the sauce thickens.
8. Remove the skillet from heat and fold in the cooked noodles and turkey until evenly coated.
9. Transfer the mixture to the prepared baking dish and spread it out evenly.
10. In a small bowl, mix the cheddar cheese, panko breadcrumbs, and 1 tbsp melted butter.
11. Sprinkle the topping evenly over the casserole. Tip: Press the topping lightly to help it crisp up.
12. Bake at 375°F for 25–30 minutes, until the top is golden brown and the edges are bubbly. Tip: Check at 25 minutes to avoid over-browning.
13. Let the casserole rest for 5 minutes before serving.
Just imagine digging into this—the noodles are tender and creamy, with savory turkey and a hint of thyme, all topped with a crunchy, cheesy crust. It’s a crowd-pleaser that reheats beautifully, so you can enjoy leftovers the next day, maybe with a side salad for a fresh twist.
Tuscan Chicken and Reames Noodles Skillet
Gather around, friends! If you’re craving a cozy, one-pan meal that feels like a warm hug, you’ve found it. This Tuscan Chicken and Reames Noodles Skillet combines creamy comfort with savory Italian flavors in under an hour, making it perfect for busy weeknights when you want something satisfying without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the chicken and base:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 small yellow onion, diced
3 cloves garlic, minced
– For the sauce and noodles:
1 cup heavy cream
1 cup chicken broth
1/2 cup sun-dried tomatoes, chopped
1 tsp dried Italian seasoning
1 (12 oz) package Reames frozen egg noodles
2 cups fresh spinach
1/2 cup grated Parmesan cheese
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add 1.5 lbs cubed chicken breasts to the skillet in a single layer, seasoning with 1 tsp salt and 1/2 tsp black pepper.
3. Cook the chicken for 5–7 minutes, stirring occasionally, until it turns golden brown and reaches an internal temperature of 165°F.
4. Remove the chicken from the skillet and set it aside on a plate, covering loosely with foil to keep warm.
5. Reduce the heat to medium and add the diced onion to the same skillet, cooking for 3–4 minutes until translucent.
6. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Pour in 1 cup heavy cream and 1 cup chicken broth, scraping the bottom of the skillet to incorporate any browned bits for extra flavor.
8. Add 1/2 cup chopped sun-dried tomatoes and 1 tsp dried Italian seasoning, bringing the mixture to a gentle simmer.
9. Stir in the entire 12 oz package of Reames frozen egg noodles, ensuring they are fully submerged in the liquid.
10. Cover the skillet and simmer for 15 minutes, stirring halfway through, until the noodles are tender and have absorbed most of the sauce.
11. Return the cooked chicken to the skillet, along with 2 cups fresh spinach, stirring until the spinach wilts, about 2 minutes.
12. Sprinkle 1/2 cup grated Parmesan cheese over the top, stirring until melted and evenly distributed, about 1 minute.
13. Remove the skillet from the heat and let it rest for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
Perfect for a family dinner or casual gathering, this dish boasts a creamy, velvety texture with tender noodles and juicy chicken bites. The sun-dried tomatoes add a sweet-tart punch that balances the richness, while the spinach brings a fresh, earthy note. Serve it straight from the skillet with a side of crusty bread to soak up every last drop of that delicious sauce!
Asian-inspired Sesame Reames Noodles Salad
Finally, you’ve found a noodle salad that’s as easy to make as it is delicious. This Asian-inspired sesame Reames noodles salad is perfect for a quick lunch or a light dinner, and it comes together in no time. You’ll love the nutty, savory flavors and the satisfying chew of the noodles.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the noodles:
– 1 (12 oz) package Reames frozen egg noodles
– 1 tbsp vegetable oil
– 1 tsp salt
For the sauce:
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tbsp honey
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
For the salad:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/2 cup sliced green onions
– 2 tbsp toasted sesame seeds
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add 1 tbsp vegetable oil and 1 tsp salt to the boiling water.
3. Place 1 (12 oz) package Reames frozen egg noodles into the pot.
4. Cook the noodles for 8-10 minutes, stirring occasionally, until they are tender but still chewy.
5. Drain the noodles in a colander and rinse them under cold running water for 1 minute to stop the cooking process.
6. Shake the colander gently to remove excess water from the noodles.
7. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated fresh ginger, and 1 minced garlic clove until well combined.
8. Transfer the cooled noodles to a large mixing bowl.
9. Pour the sauce over the noodles and toss to coat them evenly.
10. Add 2 cups shredded cabbage, 1 cup shredded carrots, and 1/2 cup sliced green onions to the bowl.
11. Toss all the ingredients together until the vegetables are well distributed.
12. Sprinkle 2 tbsp toasted sesame seeds over the salad and give it one final gentle toss.
13. Divide the salad among four serving bowls.
Now, you’re ready to dig into this vibrant dish. The noodles have a delightful springy texture that pairs perfectly with the crisp cabbage and carrots, while the sesame sauce adds a rich, umami depth. For a fun twist, try serving it chilled with extra sesame seeds on top or add some grilled chicken for a heartier meal.
Reames Noodles with Ham and Peas
Mmm, sometimes you just need a cozy, no-fuss dinner that feels like a warm hug. This creamy noodle dish with salty ham and sweet peas comes together in one pot, making cleanup a breeze. It’s the kind of meal you’ll want to make on repeat.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
For the Noodles & Base
– 1 (12 oz) package Reames Frozen Egg Noodles
– 4 cups water
– 1 teaspoon salt
For the Creamy Sauce
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/2 teaspoon black pepper
For the Mix-Ins
– 1 cup diced cooked ham (about 6 oz)
– 1 cup frozen peas
Instructions
1. In a large pot or Dutch oven, combine the 4 cups of water and 1 teaspoon of salt. Bring to a boil over high heat.
2. Add the entire 12 oz package of frozen Reames noodles to the boiling water. Tip: Don’t thaw the noodles first—adding them frozen helps prevent sticking.
3. Reduce the heat to medium and cook the noodles for 10 minutes, stirring occasionally with a wooden spoon to separate them.
4. While the noodles cook, dice 1 cup of ham into 1/2-inch pieces.
5. After 10 minutes, test a noodle for doneness—it should be tender but still have a slight chew. Drain the noodles in a colander and set the empty pot aside.
6. Return the empty pot to the stove over medium heat. Add 2 tablespoons of butter and let it melt completely.
7. Whisk 2 tablespoons of flour into the melted butter and cook for 1 full minute to make a roux, stirring constantly until it’s bubbly and golden.
8. Slowly pour in 1 cup of whole milk while whisking continuously to prevent lumps from forming.
9. Whisk in 1/2 cup of heavy cream and 1/2 teaspoon of black pepper. Tip: Keep the heat at medium to avoid scorching the dairy.
10. Cook the sauce for 3-4 minutes, whisking often, until it thickens enough to coat the back of a spoon.
11. Add the drained noodles, 1 cup of diced ham, and 1 cup of frozen peas to the sauce. Tip: The frozen peas will thaw and heat through from the dish’s residual heat, keeping their bright green color and crisp-tender texture.
12. Gently stir everything together for 2-3 minutes over low heat until the ham is warmed through and the peas are no longer frozen.
13. Remove the pot from the heat and let it sit for 2 minutes before serving to allow the sauce to thicken slightly.
Buttery noodles coated in a rich, peppery cream sauce are the star here. The salty bites of ham and pops of sweet pea make every spoonful interesting. Try serving it in shallow bowls with a sprinkle of fresh parsley or a dash of hot sauce for a little kick.
Hearty Beef and Reames Noodles Stew
Just picture this: a chilly evening, you’re craving something warm and satisfying, and this hearty beef and Reames noodles stew hits the spot perfectly. It’s the kind of comforting dish that feels like a hug in a bowl, with tender beef and thick, chewy noodles in a rich broth. You’ll want to make a big batch because leftovers are even better the next day.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
For the beef and base:
– 2 pounds beef chuck roast, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large yellow onion, chopped
– 3 cloves garlic, minced
– 4 cups beef broth
– 1 (14.5-ounce) can diced tomatoes
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and black pepper
For the vegetables and noodles:
– 3 large carrots, peeled and sliced into 1/2-inch rounds
– 2 celery stalks, sliced
– 1 (12-ounce) package frozen Reames Homestyle Egg Noodles
– 1/4 cup chopped fresh parsley
Instructions
1. Pat the beef cubes dry with paper towels to help them brown better, then season generously with salt and black pepper.
2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the beef in a single layer, working in batches if needed to avoid crowding, and sear until browned on all sides, about 5-7 minutes per batch. Transfer to a plate.
4. Reduce the heat to medium, add the chopped onion to the pot, and cook until softened, about 5 minutes, stirring occasionally.
5. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
7. Return the beef and any juices to the pot, then add the beef broth, diced tomatoes, dried thyme, and bay leaf, scraping up any browned bits from the bottom.
8. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes until the beef is tender.
9. Add the carrots and celery, cover, and simmer for another 30 minutes until the vegetables are fork-tender.
10. Stir in the frozen Reames noodles, cover, and cook for 20 minutes until the noodles are soft and cooked through, stirring occasionally to prevent sticking.
11. Remove from heat, discard the bay leaf, and stir in the chopped parsley.
12. Let the stew rest for 10 minutes before serving to allow the flavors to meld.
Ultimately, this stew delivers a melt-in-your-mouth texture from the slow-cooked beef and thick, hearty noodles that soak up the savory broth. The rich, tomato-based flavor is balanced by the sweetness of the carrots, making it a cozy meal perfect for ladling into bowls with a side of crusty bread for dipping.
Reames Noodles with Pesto and Cherry Tomatoes
Haven’t you had those nights where you just want something comforting but fresh? This dish is your answer—it’s like a hug in a bowl but with a bright, herby kick. You’ll love how simple it is to pull together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the pesto:
– 2 cups fresh basil leaves, packed
– 1/2 cup grated Parmesan cheese
– 1/3 cup pine nuts
– 2 garlic cloves, peeled
– 1/2 cup extra virgin olive oil
– 1/4 tsp salt
For the noodles and tomatoes:
– 12 oz Reames frozen egg noodles
– 1 pint cherry tomatoes, halved
– 2 tbsp unsalted butter
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. While the water heats, make the pesto: combine basil, Parmesan, pine nuts, garlic, and salt in a food processor.
3. Pulse the ingredients until finely chopped, about 10-15 seconds.
4. With the processor running on low, slowly drizzle in the olive oil until the pesto is smooth and well combined, about 30 seconds. Tip: Toasting the pine nuts in a dry skillet for 2-3 minutes until golden adds a nutty depth.
5. Once the water is boiling, add the Reames noodles and cook according to package directions, usually 8-10 minutes until tender.
6. While the noodles cook, melt the butter in a large skillet over medium heat.
7. Add the halved cherry tomatoes to the skillet and sauté for 3-4 minutes until they start to soften and release their juices. Tip: Don’t overcrowd the skillet to ensure even cooking.
8. Drain the cooked noodles thoroughly in a colander.
9. Add the drained noodles to the skillet with the tomatoes, tossing gently to combine.
10. Remove the skillet from the heat and stir in the prepared pesto until everything is evenly coated. Tip: Mixing the pesto off the heat preserves its vibrant green color.
11. Serve immediately while warm.
You’ll notice the noodles are wonderfully chewy, soaking up that garlicky pesto, while the tomatoes burst with sweet acidity. Try topping it with extra Parmesan or a sprinkle of red pepper flakes for a spicy twist—it’s perfect for a quick dinner or a cozy weekend lunch.
Slow Cooker Chicken and Reames Noodles
Just imagine coming home to the most comforting aroma after a long day—that’s what this slow cooker chicken and Reames noodles dish delivers. You get tender chicken and thick, hearty noodles simmering together in a creamy sauce, all with minimal effort. It’s the ultimate cozy meal that practically cooks itself while you go about your day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
For the chicken and base:
– 2 lbs boneless, skinless chicken breasts
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 tsp dried thyme
– 1 tsp salt
– ½ tsp black pepper
For the sauce and noodles:
– 1 cup heavy cream
– ¼ cup all-purpose flour
– 1 (24 oz) package frozen Reames Homestyle Egg Noodles
– 1 cup frozen peas
Instructions
1. Place the chicken breasts, diced onion, minced garlic, chicken broth, dried thyme, salt, and black pepper into a 6-quart slow cooker.
2. Cover and cook on LOW for 3 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F.
3. Remove the chicken from the slow cooker and shred it using two forks.
4. In a small bowl, whisk together the heavy cream and all-purpose flour until smooth to create a slurry.
5. Stir the slurry into the slow cooker liquid to thicken the sauce.
6. Add the shredded chicken, frozen Reames noodles, and frozen peas back into the slow cooker.
7. Cover and cook on LOW for an additional 1 hour, until the noodles are tender and the sauce has thickened.
8. Give everything a gentle stir to combine evenly before serving.
Grab a bowl and dig into this creamy, satisfying dish. The noodles soak up all that flavorful broth, staying wonderfully firm, while the peas add a pop of sweetness. Try topping it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.
Spicy Thai Reames Noodles with Vegetables
Kick your weeknight dinner up a notch with this easy, spicy Thai noodle dish. You’ll love how quickly it comes together, and the bold flavors are sure to satisfy your craving for something exciting. It’s a perfect way to use up those veggies hiding in your fridge.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Noodles & Vegetables:
– 8 oz Reames frozen egg noodles
– 1 tbsp vegetable oil
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 1 carrot, julienned
– 3 green onions, sliced
For the Sauce:
– 1/4 cup soy sauce
– 2 tbsp lime juice
– 1 tbsp brown sugar
– 1 tsp sriracha (or more for extra heat)
– 1 tsp minced garlic
– 1 tsp grated fresh ginger
For Garnish:
– 1/4 cup chopped fresh cilantro
– 1 tbsp toasted sesame seeds
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the 8 oz Reames frozen egg noodles to the boiling water and cook for 8-10 minutes, stirring occasionally, until tender but still firm.
3. While the noodles cook, heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
4. Add the sliced red bell pepper, 1 cup broccoli florets, and julienned carrot to the skillet. Stir-fry for 5-7 minutes, until the vegetables are crisp-tender. Tip: Keep the heat high to get a nice sear without making them soggy.
5. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp lime juice, 1 tbsp brown sugar, 1 tsp sriracha, 1 tsp minced garlic, and 1 tsp grated fresh ginger until the sugar dissolves.
6. Drain the cooked noodles thoroughly in a colander.
7. Add the drained noodles and sliced green onions to the skillet with the vegetables.
8. Pour the sauce mixture over the noodles and vegetables. Toss everything together for 2-3 minutes, until heated through and well-coated. Tip: If the sauce seems too thick, add a splash of the noodle cooking water to loosen it.
9. Remove the skillet from the heat and stir in the chopped fresh cilantro. Tip: Adding the cilantro off the heat preserves its bright flavor.
10. Divide the noodles among four bowls and sprinkle with 1 tbsp toasted sesame seeds.
Unbelievably satisfying, this dish delivers a chewy noodle texture with crisp-tender veggies in a tangy, spicy-sweet sauce. For a fun twist, top it with a fried egg or serve it alongside grilled shrimp for extra protein.
Herb-infused Reames Noodles with Grilled Salmon
Ready for a cozy, flavor-packed dinner that feels fancy but comes together easily? This herb-infused Reames noodles with grilled salmon is your new go-to weeknight meal—it’s comforting, fresh, and totally satisfying without any fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the salmon:
– 4 salmon fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the noodles and sauce:
– 1 package (12 oz) Reames frozen egg noodles
– 4 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh dill, chopped
– 1/2 tsp salt
Instructions
1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. Pat the salmon fillets dry with paper towels to ensure a crispy skin.
3. Brush both sides of the salmon with olive oil, then season evenly with salt and black pepper.
4. Place the salmon skin-side down on the grill and cook for 5 minutes without moving it.
5. Flip the salmon carefully using a spatula and cook for another 4–5 minutes until the internal temperature reaches 145°F and the flesh flakes easily.
6. While the salmon cooks, bring a large pot of salted water to a boil over high heat.
7. Add the Reames frozen egg noodles to the boiling water and cook according to package directions, about 10–12 minutes, until tender but still firm.
8. Drain the noodles in a colander and set them aside.
9. In the same pot, melt the butter over medium heat until it bubbles slightly.
10. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
11. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally for 2 minutes.
12. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
13. Add the cooked noodles back to the pot, tossing to coat them evenly in the sauce.
14. Stir in the chopped parsley, dill, and salt, mixing well to distribute the herbs.
15. Divide the herb-infused noodles among four plates and top each with a grilled salmon fillet.
Unbelievably creamy and aromatic, the noodles soak up the rich sauce while the salmon adds a smoky, tender contrast. Try garnishing with extra dill or a squeeze of lemon for a bright finish—it’s perfect for impressing guests or just treating yourself on a busy night.
Conclusion
Savor the versatility of Reames noodles with these 19 delicious ideas! From cozy soups to hearty casseroles, there’s a perfect dish for every craving. We’d love to hear which recipe becomes your new favorite—please leave a comment below. If you enjoyed this roundup, help a fellow cook by sharing it on Pinterest. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
