Here is an interesting twist on your classic salt-and -pepper lukshen kugel. Don’t let the “two-tone” part scare you — this kugel is very easy to prepare and so delicious.
- egg noodles - 10 oz bag, fine, cooked and drained according to package directions
- oil - 1/2 cup
- onions - 2 medium, diced
- spinach - 4 oz, frozen chopped, thawed
- salt - 1 tsp, plus more for sprinkling
- black pepper - 1/2 tsp, plus more for sprinkling
- eggs - 4
- brown sugar - 1/4 cup
Preheat oven to 350°F (180°C). Divide cooked luk- shen into two medium-sized bowls. In a large frying pan, heat oil over medium flame and fry onions un- til they turn golden, about 20 minutes. Remove half the onions from the frying pan and add to one of the bowls of lukshen.
Squeeze the liquid from the thawed spinach and add it to the onions in the frying pan. Sprinkle with salt and pepper, to taste. Continue to cook for 2 more minutes. Remove from heat and add mixture to the second bowl of lukshen.
Add 2 eggs, 1⁄2 tsp salt, and 1⁄4 tsp pepper to each bowl and mix well. Add brown sugar to the onion- lukshen mixture.
Pour the spinach mixture into the bottom of two greased loaf pans or 1 9x13-inch (23x33-cm) bak- ing pan. Then add the onion mixture. Alternatively, you can do four layers — 1⁄2 the spinach mixture, 1⁄2 the onion mixture, then 1⁄2 spinach and 1⁄2 onion.
Bake for 45 minutes to an hour.
| note |
This kugel freezes beautifully.