This recipe is a traditional salt & pepper kugel, a comfort food for those of us that did not grow up in the more widely known sweet noodle kugel tradition. The kugel is made the way my grandmother made it - on the stove top, in a frying pan with extra fine egg noodles. A non-stick pan is a factor in limiting the amount of oil. This kugel is made with a variable amount of salt and pepper (to taste) and would handle a bit of ground chili powder very nicely. It's the perfect dinner side for roasted chicken or other roasted meat and cooks quickly compared to oven-baked kugel. The thing that makes this side dish most special is that it's an old fashioned kind of dish and always a pleasant surprise on the table. —Ann Goldman
1 kugel (about 8 slices)
extra fine egg noodles
extra large eggs , beaten
thinly sliced onion
ground pepper (or more to taste)
In This Recipe
Cook the egg noodles according to the instructions on the package. Drain and cool in a large mixing bowl.
Heat 1/4 c oil in a saute pan. Saute the onions slowly until some of them begin to carmelize and the rest are translucent.
Mix the sauteed onions into the cooked egg noodels. Mix in the salt and pepper. Taste to correct seasoning.
When the mixture has cooled, add the eggs and mix well.
Heat the pan, add the remaining oil and add the noodle-egg mixture. Flatten with the back of a spoon so that the mixture fills the pan.
Cook on medium heat, checking the bottom of the kugel. Once it begins to brown, make sure you can shake it around in the pan and it will hold it's form. This will take about 7-10 minutes.
Slide the half cooked kugel onto a large dinner plate. Use a second plate over the uncooked side and invert the plates. Slide the kugel back into the pan, with the uncooked side down.
Continue to cook the kugel until the bottom begins to brown (about 5 minutes). Slide onto a plate, slice like a pie and serve warm or at room temperature.
Uneaten kugel can be wrapped in foil and re-warmed in the oven.