This slow cooker take on Amish-style radish butter noodles is the kind of simple garden recipe that makes a handful of humble ingredients feel special. Peppery radishes soften as they cook, mellowing into a buttery, savory mix with tender egg noodles and plenty of black pepper. It is an easy, old-fashioned side or light main dish that feels especially fitting in late summer when radishes are abundant and busy weeknights call for something comforting without much fuss.
Serve these noodles alongside roast chicken, grilled bratwurst, pork chops, or a simple tomato and cucumber salad for a fresh summer plate. They also pair nicely with green beans, cottage cheese, or sliced fresh bread to soak up any extra butter, and if you want to make the meal a little heartier, a fried egg on top works surprisingly well.
Slow Cooker 4-Ingredient Amish Radish Butter Noodles
Servings: 6
Ingredients
12 ounces wide egg noodles
Directions
1. Lightly butter the inside of a 4- to 6-quart slow cooker if desired for easier cleanup, then add the sliced radishes, butter pieces, and black pepper.
2. Cover and cook on low for 2 to 3 hours, until the radishes are tender and have released some moisture into the butter.
3. Cook the egg noodles on the stovetop according to package directions until just tender, then drain well.
4. Add the drained noodles to the slow cooker and gently toss with the buttery radishes until evenly coated. Cover and cook on low for 10 to 15 minutes more, just until everything is hot.
5. Taste and add a little more black pepper if you like, then serve warm straight from the slow cooker or spooned onto plates.
Variations & Tips
Add a little salt: Even though this version keeps to four main ingredients, a pinch of salt added when tossing the noodles can help all the flavors pop, especially if your butter is unsalted.
Make it a meal: Stir in shredded rotisserie chicken, diced ham, or a few spoonfuls of cottage cheese right before serving if you want to turn this side dish into a quick supper.
Use the freshest radishes: Smaller summer radishes tend to be sweeter and more tender than oversized ones. Slice them thinly so they soften evenly and blend into the noodles instead of staying too crisp.
Keep the noodles from overcooking: Cook the egg noodles only until just tender on the stove, since they will soften a bit more in the slow cooker as they absorb the butter and radish juices.
Try a richer finish: For a slightly more indulgent version, add an extra tablespoon or two of butter at the end and a generous crack of black pepper just before serving for the glossiest finish.
