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Shared by Susie Stark Serenevich

Sweet Egg Noodles With Ground Walnuts

Yield: 6-8 servingsTime: 30 min

Susie Stark Serenevich remembers her mother Handa making this recipe as a treat when she was growing up in Los Angeles. The combination of the crunchy walnuts and the bouncy noodles is wonderful for a snack, brunch, or even a sweet dinner. 

Read more about Susie’s family in "The Resilience and Recipes of Holocaust Survivor Handa Stark" and try her mother’s recipes for fried chicken wings.


1 12-oz package wide egg noodles

2 tablespoons unsalted butter, room temperature and cubed

½ cup walnuts, coarsely ground 

¼ cup powdered sugar 

2-3 lemons, sliced into wedges

QuickEasyMain CoursesSidesVegetarianNorth America


  • Step 1

    In a large pot, bring 5 quarts of salted water to a boil over high heat. Place the noodles into the boiling water and cook for 7-9 minutes, stirring often. After the noodles are to your desired tenderness, drain into a colander. While the noodles are still hot, transfer into a large bowl.

  • Step 2

    Toss the butter into the hot noodles and stir to coat completely.

  • Step 3

    Serve the noodles alongside dishes with the walnuts, powdered sugar and lemon wedges.

  • Step 4

    Allow your guests to garnish their own noodles generously with walnuts, powdered sugar and fresh lemon juice.