Egg Noodle Pudding

    Egg Noodle Pudding


    11 people made this

    This Jewish side dish called kugel which is commonly served with roasted chicken for Friday night (Shabbat) dinner. It's also a great accompaniment to any meat.

    Serves: 8 

    • 375g thin egg noodles
    • 6 onions, diced
    • 1/8 cup (30ml) vegetable oil for frying
    • salt and pepper to taste
    • 4 eggs
    • 1/4 cup dry bread crumbs
    • paprika to taste

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Grease a 20x30cm baking dish. 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.
    2. While pasta is cooking, in medium saucepan cook onions in oil over medium heat. Season with salt and pepper and cook until brown and soft.
    3. In very large mixing bowl combine pasta, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes until top is crispy and golden.

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