Sweet Noodle Kugel Recipe | Lake Life State of Mind (2024)

FAQs

Why does my noodle kugel fall apart? ›

Once it's baked, a kugel needs to cool, otherwise it will fall apart when slicing. Give it at least an hour to cool and set up, then slice and serve it warm or at room temperature.

Kugel is basically the Yiddish/Jewish word for casserole. Sweet noodle kugel is typically made from eggs, noodles, sour cream, and cottage cheese, all baked inside a casserole dish.

You can freeze the noodle kugel just before baking or keep in the fridge overnight. When you are ready to bake it, top with the crunchy topping and then put it in the oven to bake.

Bring a large pot of salted water to a rolling boil over high heat. Drop in the egg noodles and stir so they don't stick. Cook until just past al dente, about 10 minutes.

As Rabbi Pinchas of Koretz once said, “Jews eat lots of lokshen on Shabbat because noodles are symbolic of the unity of the people of Israel: They are so tangled that they can never be separated.” Noodle kugel may not actually be eaten by all Jews, but it has clearly reached far beyond mere Ashkenazi cuisine.

After boiling pasta/noodles put them in a cold water bowl for 2 minutes, this process helps to remove starch, then take out noodles from water and pour 2 teaspoons oil on noodles and mix oil into noodles well. After this noodles will be completely separate from each other and no more stickiness left.

kugel in American English

(ˈkugəl ) noun. a crusty baked pudding made as of potatoes or noodles. Word origin. Yiddish kugl < MHG kugel, ball.

The name of the dish comes from the Yiddish word kugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round balls of dough that were placed in the center of the cholent, a traditional Shabbat stew, to cook alongside it and absorb its flavors for its later use as a side dish ...

Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.

Recipe Note

Potato kugel keeps well in the refrigerator for four to five days, as long as it's covered. You can eat a cold slice right out of the fridge, or reheat it in a 350 F oven, uncovered so the top can crisp, until hot. Kugel will also freeze well.

Can you eat noodle Kugel cold? ›

Do You Eat Noodle Kugel Hot or Cold? While noodle kugel should be removed from the oven and cooled for at least 30 minutes after baking, it can be eaten at any temperature.

This kugel can be baked up to two days before serving; reheat it in a 300 F oven for 15 minutes or so. You also can make the kugel and refrigerate it unbaked for up to a day, then bake it just before serving.

Yes, you can. If you've got dry noodles check the instructions on the bag. When the recommended time gets close, taste a noodle to see if it's done to your liking. If you're going to finish cooking them in a sauce, reduce your boiling time by two minutes.

Egg noodles' nutritional content is similar to that of regular pasta but slightly lower in calories, carbs, and protein ( 1 , 2 ). They're also often enriched, meaning that certain vitamins and minerals have been added, increasing their nutritional value.

Tearing can be caused by your pasta dough sticking to the roller on your pasta machine. A sprinkle of cornflour should help. Pasta can also tear if you move the dough through the machine too quickly, so slowing down the process could help too.

With their delicate composition, egg noodles can quickly absorb liquids and become overly soft. Adding them too early in the soup-making process might lead to a soggy, gooey outcome, losing that satisfying bite.

Stirring can cause noodles to break, as the spatula can cut them into smaller pieces. This is especially true for delicate, freshly cooked rice noodles. Avoid using a spatula to haphazardly stir the noodles to avoid this. Instead, gently push them from the edges inward or use a flipping motion.

If you try to handle noodle dough too early, before it's had enough time to form that miraculous gluten network, you'll find it tight and brittle—in other words, the opposite of workable. “If it's not rested, it'll break, it won't be elastic, you can't pull it,” says Jason Wang, owner of Xi'an Famous Foods.