I just want to cook egg noodles in the microwave.
I don’t want your Granny’s maaaahvelous recipe !
I just want to cook egg noodles in the microwave.
How do I do it?
Need answer fast.
You know that it will take longer than if you just boil it, right? Use a MW-safe bowl, throw in pasta, add a few inches of water, cook for 3 or 4 minutes longer than what it says on the box.
Boil water in large bowl in microwave. Throw noodles in boiling water, cover and wait normal cooking time from noodle package plus a few minutes. Any way you do this with a microwave won’t get you best results and as **Chefguy **says won’t save you any time either.
Faster in a pressure cooker.
StG
Here’s how I do bow-tie pasta for a side dish for two people:
Big 1 quart Pyrex measuring container
1/3 cup pasta
1-1/2 cups of water
Put in microwave, cook for 14 minutes.
Perfect every time. And then I sauce and cheese it right in the hot Pyrex bowl. Easy!
But but… Bow tie pasta only takes 8 minutes to cook on a stove. What’s the point?
Maybe the OP is somewhere without a stove. Like a breakroom at work.
Would have been nice if it was mentioned in the first place.
Usually takes me- 9-10 + the wait to get the water to a boil.
The kind I use takes about 12 minutes. The point is that it’s cooking away by itself in the microwave out of your way, giving you the whole stovetop to do sauce, etc. Also, the Pyrex container is much easier to wash afterwards than a pasta pot. Also, the Pyrex container gets very hot, and as I say, is perfect for mixing up the pasta and sauce and keeping it warm until you can serve it.
I mix in a couple of tablespoons of heavy cream, a handful of grated parmesan, and a good dash of freshly ground black pepper into the drained bowties (or penne) in the glass container. It’s a super-easy way to have fresh pasta as a side dish to go with, say, steak or lamb chops.
ETA: yes, and there’s no wait for the water to come to a boil, wolfman. Good point.
If you’re starting from a full boil. Takes time to get water up to temp. Doing it in the microwave also allows you the freedom of setting the timer and walking away from it, not having to remember to turn off your stove. Stick everything in a container, set timer, walk away. Not that I’ve ever done noodles in the microwave, but I could see why someone might want to.
Back in the Army we used to cook Mac & Cheese in the MW all the time. Just get a microwave safe dish like a glass casserole or something, put water in it, bring it to a boil, toss in the pasta and boil as normal. Just keep an eye on it so it doesn’t boil over.
Totally unnecessary. Use a frying pan. Put it on the stove. Dump in the pasta you want to cook. Add enough cold water to cover it. Turn it on high, then time it from the time it comes to a boil. The pasta won’t stick together (guaranteed), you save energy and water.
Thank you, one & all. 
Now – for next time.
Throw away your egg noodle store bought packages, and make something really good.
Google /nokedle recipe/ , make that instead, in half the time, twice as good.
This (PDF) says don’t do it on page 4.
And make sure to raise your own chickens for the eggs, and grow and mill your own wheat for the flour. Wouldn’t kill you to dig your own well for the water either.
I love nokedli/galuska/spaetzle and make them from time to time (usually when I make goulash or paprikash), but there is no way they are easier to make than opening up a bag and sticking it in boiling water. And they leave more stuff to cleanup. Plus they’re not any faster, if you’re doing them properly and letting the batter rest before forming them into the little dumplings (which either require you having something like this or using a method where you put the batter on a cutting board and cut them into your boiling water (usually with a spoon). ETA: like this.
I own a spaetzle-maker but never use it…the dough sticks to the plane. Even if it didn’t, it would be a horrible clean-up job.
I just beat an egg in a mixing bowl and add flour (plus S&P) until I have a stiff dough, using a little hot water if I overflour. Cut into smallish dumplings with a teaspoon, right in the bowl, and drop into boiling water. They’re done when they float.
Sounds like you might be making your spaetzle too thick then? I’ve never had an issue with them sticking. I mix it up until it’s like a thick pancake batter. If you scroll down in this thread, you can see pictures of how I make them and their consistency. It’s easy peasy.
But it is an extra couple of things to clean (plus the bowl and the mixing spoon) and, like I said, much easier to open that bag and dump it in the boiling water. There’s also that potato-ricer looking thing you can use for the more noodly type of spaetzle. ETA: This thing.