Recipes with Wiech's Barossa Egg Noodles

Chicken Noodle Soup

Chicken Noodle Soup has been a staple of Barossa Valley cuisine since German and English settlement. Locals swear by it as a pick-me-up, a ‘medicine’ and comforter, particularly during the wintery months! Most call it ‘a soup for the soul’.

Wiech’s Barossa Valley Egg Noodles are a must for this recipe, and locals will always say that you can’t have chicken noodle soup without our noodles.

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Chilli Oil Noodles

When you’re look for a quick and easy, ‘treat yourself’ dish, these spicy chilli oil noodles are perfect! You can either have them on their own, or we love adding pot-sticker dumplings and steamed greens as sides.

We love using MAnMA Dumplings in the Barossa. These dumplings are hand-made using local produce. They are absolutely delicious and we always make sure we have a stash in our freezer, so we can quickly whip up a delicious meal like the one below!  

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Beef Ragu

This beef ragu is a delicious, hearty meal that makes enough to feed a family. We use white wine in ours to have a similarity to a Northern Italian style ragu.

Hopefully there are leftovers, because it tastes even better the next day!

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Puttanesca using Wiechs Barossa Valley Egg Noodles

Yotam Ottolenghi’s One-pot Puttanesca

We love Ottolenghi’s take on puttanesca, and instead of using orecchiette, it works fantastically with our Spelt Ribbon Noodles. This recipe is a quick one-pot-wonder, and is easily made vegetarian!

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Thai Coconut Soup

A relatively quick and very wholesome dish to make. We love this Thai Coconut Soup for its fragrance, flavour and dash of spice. The recipe is pescatarian, but you can create a vegetarian option by removing the fish sauce and replacing it with soy sauce.

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