Wheat Noodle Kugel With Vegetables Recipes

VEGETABLE-NOODLE KUGEL

Steps:

• Prepare noodles by following package directions; drain.
• Cook onion, carrot, and zucchini in hot oil in a large skillet until vegetables are tender.
• Stir in noodles, sour cream, and the next 4 ingredients.
• Transfer mixture to a greased 2-quart casserole dish.
• Cover and bake in a 350° oven for 25 minutes.
• Sprinkle with parmesan cheese and bake, uncovered, for 5 minutes.

VEGGIE WHOLEWHEAT POT NOODLE

Steps:

• Fill a large saucepan with water and bring to the boil. Add the noodles and cook for 3-5 mins or until tender. Drain and leave to cool.
• Place a large non-stick pan (or wok) over a medium-high heat and add the groundnut oil. When hot, add the red pepper and cook for 2-3 mins until slightly softened. Add the courgette and edamame, and cook for a further 1-2 mins. Remove from the heat, transfer to a bowl and allow to cool.
• Whisk together the dressing ingredients in a small bowl, or 2 jars if taking to work, then season.
• Divide the noodles between 2 jars or plastic containers and top with the cooled vegetables, beansprouts, carrot, spinach, crispy onions and coriander. Add the dressing just before eating.

GRANDMA'S NOODLE PUDDING (KUGEL)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles, and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well. Place cooked noodles into a mixing bowl.
• With an electric mixer, beat egg whites in a bowl until they form stiff peaks; set egg whites aside. Whisk the egg yolks together in a bowl until smooth, and mix in the sugar until well combined. Pour egg yolk mixture over the noodles, and mix in the cinnamon, apples, raisins, and almonds. Gently fold in the beaten egg whites, trying to keep as much volume as possible. Pour the kugel into the prepared baking dish.
• Bake in the preheated oven until the kugel is browned and the center is set, about 30 minutes.

VEGETABLE AND FARFEL KUGEL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, carrots, onions, celery, and bell pepper; saute until softened, 3 to 5 minutes. Stir in spinach.
• Place farfel in a strainer and pour about 4 cups boiling water over it to moisten. Add farfel to the vegetables along with pine nuts, salt, and pepper. Remove from the heat and let cool, about 10 minutes.
• Fold eggs into the farfel mixture and transfer to the prepared baking dish. Sprinkle with paprika.
• Cover and bake in the preheated oven for 30 to 45 minutes.

WHEAT NOODLE KUGEL WITH VEGETABLES

Steps:

• preheat oven to 350.
• boil noodles about 5 minutes, drain,rinse with cols water, set aside.
• in saute pan add oil, heat onions, celery and cook until softened.
• add carrots and zucchini, stir, remove from heat.
• in a large bowl mix noddles with veggies, sour cream, cheese, spices.
• mix in eggs.
• grease a baking dish, add mixture, bake 40 minutes uncovered, until set.