Directions:
- Julienne carrots into about 2 inch lengths. There will be about 2/3 cups.
- Prepare noodles according to package directions to desired doneness. Drain.
- Meanwhile, in a small skillet, melt 2 tablespoons butter over medium heat. Add carrots and season with salt and pepper. Cook about 2 minutes while stirring. Spoon cooked and drained egg noodles over carrots. Add dill and remaining butter and toss to combine. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.09 Kcal (1466 kJ) | ||
| Calories from fat | 149.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.65g | 26% | |
|---|---|---|---|
| Cholesterol | 85.78mg | 29% | |
| Sodium | 22.51mg | 1% | |
| Potassium | 182.92mg | 4% | |
| Total Carbs | 41.5g | 14% | |
| Sugars | 1.76g | 7% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 8.24g | 16% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.3mg | 13% | |
| Calcium | 28.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 402.48 Kcal (1685 kJ) | ||
| Calories from fat | 172.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.14g | 26% | |
|---|---|---|---|
| Cholesterol | 98.62mg | 29% | |
| Sodium | 25.88mg | 1% | |
| Potassium | 210.29mg | 4% | |
| Total Carbs | 47.71g | 14% | |
| Sugars | 2.02g | 7% | |
| Dietary Fiber | 2.39g | 8% | |
| Protein | 9.47g | 16% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.6mg | 13% | |
| Calcium | 32.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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