Recipe courtesy of Jonathan Waxman
Noodle Kugel with Jalapeno Roasted Shallots
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1123
- Total Fat
- 51
- Saturated Fat
- 12
- Carbohydrates
- 137
- Dietary Fiber
- 9
- Sugar
- 10
- Protein
- 30
- Cholesterol
- 435
- Sodium
- 757
- Total: 1 hr 30 min (includes resting time)
- Active: 25 min
Ingredients
Kosher salt
Two 12-ounce packages Italian egg noodles
1/2 cup plus 1 tablespoon avocado oil
2 tablespoons unsalted butter
6 shallots, sliced
1 jalapeno, trimmed, seeded and minced
6 large egg yolks
Directions
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
- Cook the noodles according to the package directions until al dente. Chill in ice water until completely cooled. Dry and coat with 1 tablespoon avocado oil in a large mixing bowl.
- Heat the butter and 1 tablespoon avocado oil in a 12-inch cast-iron pan over medium heat. Add the shallots and jalapeno and sweat for 5 minutes. Allow to slightly cool for 3 to 5 minutes. (Do not rinse the pan.)
- Add the cooked shallots, jalapeno, egg yolks and the remaining 1/4 cup plus 3 tablespoons oil to the noodles and toss well. Place the noodle mixture in the same cast-iron pan that the shallots and jalapeno were cooked in and place in the oven to bake until golden and crunchy on top, about 45 minutes. Allow to rest 5 minutes before serving hot or at room temperature.