Anyone know a recipe that uses eggs and noodles?

Get instant noodles and put in ingredients.

Literally a couple months ago we made instant noodles in a frying pan and added leftover ingredients.

no that sounds disgusting blahhh

This recipe is easy -

Ingredients
125g/4oz smoked bacon or pancetta, diced, pan juices reserved
1 garlic clove, finely chopped
1 tbsp olive oil
300-350g/11-12oz dried spaghetti
2 very large eggs (or 3 small)
140ml/5fl oz single cream
5 tbsp parmesan cheese, freshly grated

Method
1. Fry the pancetta and garlic in olive oil until crisp.
2. Set to one side and leave to cool.
3. Cook the spaghetti according to the packet instructions.
4. In a bowl, mix the eggs, single cream and two tablespoons of grated parmesan.
5. Once combined, add the cooked bacon and pan juices.
6. Drain the cooked spaghetti, return to the pan and immediately pour in the carbonara sauce.
7. Toss to coat and allow the egg to ‘set’ slightly.
8. Serve with a green salad and the remaining parmesan sprinkled on top.
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PASTA CARBONARA

1/4 lb package of mild Italian sausage
1/4 lb prosciutto ham, / bacon thinly sliced
1/2 cup minced parsley
3 well beaten eggs
1/2 cup Parmesan cheese
2 tablespoons melted butter
1/2 package thick spaghetti

Cook Sausage until almost done. Add prosciutto and parsley until all is cooked.
Cook the pasta according to package directions; drain.

Add to pasta the butter, eggs, parsley, meats, cheese and pepper. Mix well and serve immediately.
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PASTA CARBONARA

1/4 c. heavy or whipping cream
4 eggs
1/2 lb. bacon, diced
1 green pepper, seeded & diced
1 lb. fettucini or linguini
1 tsp. olive oil
1/4 cup chopped fresh parsley
Salt
1/4 c. butter
Parmesan-Romano cheese, grated
Grated pepper
Sprinkle of salt

Set cream and eggs out of refrigerator to room temperature.

In a skillet, fry diced bacon until crisp. Remove bacon and drain on paper toweling. Reserve 2 tablespoons of bacon fat in skillet. Saute diced green pepper in reserved bacon fat in skillet.

In a large pot of water add:

1 tbsp. salt
1 tsp. olive oil

Bring water to a boil and cook fettucini or linquini according to package directions.

Mix together heavy cream with eggs and melted butter. Add 2 tablespoons finely chopped parsley (save remainder for sprinkling with cheese).

Add heavy or whipping cream (unwhipped) to pan and heat over low heat very briefly. Turn pasta into a heated serving casserole and stir with butter until butter has melted. Stir in egg/cream mixture, and serve with a sprinkling of cheese and chopped fresh parsley.
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5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1/2 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste

Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

You could make a noodle frittata. Boil the noodles, then cook the vegetables. Put the cooked noodles and vegetables in a casserole dish or oven-safe skillet, and season however you would like. Throw some cheese on top if you have some. Then beat enough eggs, and pour the beaten eggs over the ingredients. Bake at 350 degrees until the frittata is set and the eggs are cooked through.