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.

If you are making the noodle kugel in advance, don't add the crunchy topping until just before you are ready to bake and serve it. 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. Drain and return to the pot.

If you opt for fresh noodles (typically found cozied up in the refrigerator section of stores), seal them in an air-tight container.

Use a large pot with plenty of water. Egg noodles need enough room to move around freely in the water, otherwise they will stick together and break. Make sure the water is boiling before you add the noodles, and add a pinch of salt to flavor them and help them cook faster. Add the noodles gradually and stir gently.

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.

It commonly makes an appearance on the dinner table during Shavuot (along with bourekas), when it's traditional to consume dairy foods, and Shabbat because it's said that kugel resembles the manna that fell from heaven. It's the perfect side dish for a Hanukkah latke party, adding some richness to the meal.

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.

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. Eaten warm, when just set, noodle kugel's texture is more akin to a baked mac and cheese (the extra-crunchy noodles on top might be the best part.)

How long is kugel good in the refrigerator? ›

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.

Boil the noodles until they start to separate and stir them a little. This should take 1 1/2 minutes. Add the seasonings and crack an egg into the pot. Stir in the seasoning packet that came with the noodles or squirt in your favorite sauces.

Overcooking might result in stickiness. But not always. Its mainly because of the starch that the noodles release while cooking. You can spread some oil and mix in the noodles after they are cooked to avoid getting sticky.

Are Egg Noodles Healthy? Egg noodles can give you extra nutrients that regular pasta won't, though they also lack in some areas compared to pasta. Still, you don't have to choose only one. Add both to your pantry for a well-rounded diet and supplement each with vegetables, proteins, and other sources of nutrients.

Water Temperature, a higher temp will cause them to break down. Noodle Temperature, not the right temp when entering the water. Agitation, too much stirring after they are added.

One of the most common reasons for mushy noodles is overcooking. Pasta, including noodles, has a relatively short cooking time compared to other ingredients typically prepared in a crockpot. If you leave the noodles in the slow cooker for too long, they will absorb too much liquid and become soft and mushy.

Don't stir. Employ pushing, flipping, and tossing techniques instead of stirring. 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.

Unlike spaghetti noodles, don't overcook egg noodles or they'll fall apart when stirred during rehydration. The spiral shape of egg noodles have a tendency to make them stack and nest in each other, separate best as you can to avoid large clumps.