{Sweet} Noodle Kugel Recipe - Belly Full (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 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.

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.

The best side dishes to serve with kugel are Jewish brisket, cholent, shakshuka, Caesar salad, chicken soup, gefilte fish, zucchini fritters, applesauce, cucumber salad, pickled beets, tzatziki sauce, potato latkes, roast vegetables, matzo ball soup, coleslaw.

Add Enough Water

There can also be a time when you keep stirring in between but still your noodles stick to each other. Well then you should check the water quantity. The golden rule while boiling the noodles is that too much water is better than less water. Ultimately, we have to strain the water from the noodles.

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.

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.

Noodle kugel is a traditional baked dish that's usually served during Jewish holidays, but this version is so good, you're going to want to make it any time of the year for any occasion. It can be sweet or savory, and this one most definitely goes the savory route.

Kugels are a mainstay of festive meals in Ashkenazi Jewish homes, particularly on the Jewish Sabbath and other Jewish holidays or at a tish. Some Hasidic Jews believe that eating kugel on the Jewish Sabbath brings special spiritual blessings, particularly if that kugel was served on the table of a Hasidic Rebbe.

Noodle (aka lokshen or frimsel) kugel has been around since the 1500s when Jews traveling from Italy to the France-Germany region brought noodles with them. But, around 200 years later, the Tatars (a Turkish-speaking people from West-Central Russia) brought noodles from Asia to Slovakia in Eastern Europe.

When should I eat noodle Kugel? ›

It is typically served as part of a brunch or breakfast-for-dinner buffet with bagels, lox, and spreads. There are as many recipes for kugel as there are Jewish grandmothers who make it.

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.

Kugel is a sweet, egg noodle casserole. The noodles are boiled and then baked with some sugar, eggs, sour cream and cottage cheese. It's our family tradition to also add raisins.

Classic Cooking Sweet Noodle Kugel (1 serving) contains 19g total carbs, 19g net carbs, 6g fat, 3g protein, and 140 calories.

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.

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 the noodles cook longer, they get too soft to stick together, and the kugel falls apart.

Egg noodles are more delicate than wheat noodles and can easily fall apart if you overcook them or stir them too vigorously.