What is 'noodle kugel'? I never heard of it until I was about twelve, and that was only because my awesome Jewish neighbor had made a fresh batch. After tasting one spoonful of this warm, puffy, rich, baked, Jewish pudding traditionally made with egg noodles, I was hooked. I remember enjoying it so much that my neighbor sent me home with half a tray full on a plate so I could enjoy leftovers later!
People have debated whether 'noodle kugel' is a dessert or side dish. I vote for side dish. I serve it up with some steak, or even beef brisket on the side. (I've been known to cut a a leftover portion for my lunch all by itself and call it a day, too!)
While most 'noodle kugels' contain cottage cheese or sour cream, my version is dairy-free - well, if you consider eggs to be non-dairy, and I do.
This recipe will serve generous amounts to I'd say about 8 people, but don't worry, you can reheat the leftovers in the microwave for up to four days later.
I usually make this in the fall and winter when apples are in season. The whole combination of apples, sugar, and cinnamon just warms me up from the inside out on a chilly day. And if you need another reason to bake some - it will make your house smell like you've been baking apple pies all day!
8 oz. broad egg noodles (I like the Light N' Fluffy brand, but any brand will do)
3 Tbsp. vegetable oil
3 eggs, separated
1 tsp. cinnamon
1/4 tsp. ground nutmeg
3/4 cup golden raisins
2 Granny Smith apples, peeled and diced into 1/2 inch pieces
1/2 cup sugar
1/8 tsp. salt
1. Cook the noodles according to package directions in boiling water. Drain and rinse them. Preheat your oven to 350°.
2. Separate your eggs. Beat your egg yolks (JUST THE YOLKS FOLKS!) in a really large bowl. Add oil, cinnamon, nutmeg, sugar, salt, and raisins. Set this aside and forget about it for the time being.
3. Peel your apples and cut them into half inch chunks.
4. Add the apple chunks to the raisin-egg-spice mixture. Gently combine.
5. This is why I told you to get out a huge bowl - you're going to add the noodles now to the apple-raisin mixture. If you didn't listen and you aren't using a big bowl right now, please go get one and dump everything in there. Thanks. :) Now stir it all together really well.
6. Go beat your egg whites. Not with a stick, silly! You can do it the old fashioned way with a whisk, but it's going to take a lot of arm muscle and a long time until they are stiff and peaked. I cheat. I use an immersion blender. I love my Bamix.
7. Fold your egg whites into your apple-raisin-noodle mixture.
8. Grease a large baking pan with some butter or olive oil. Pour your kugel into it.
9. Bake your noodle kugel for 45 minutes or until the noodles are lightly browned on the edges. Serve warm. Warning, it's going to smell so delicious you are going to want to jump into your oven and eat it while it's baking!