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| Soba Noodle Kugel |
"This is a great fusion of Jewish and Asian cuisine. The texture of the soba noodles works so well in this form. With the scallions and dipping sauce it is like a Jewish Scallion Pancake. Serve with a ponzu dipping sauce if desired."
Ingredients :
- 1 (12 ounce) package soba noodles
- 1/3 cup vegetable oil, divided
- 1 small onion, finely chopped
- 4 scallions, finely chopped
- 4 eggs, beaten
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H22M |
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- Fill a large pot with lightly salted water and bring to a boil. Add soba noodles; cook, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Drain and toss with 1 tablespoon oil. Allow to cool, about 15 minutes. Transfer to a bowl.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and scallions; cook and stir until onion is translucent, about 5 minutes. Stir onion mixture into the noodles in the bowl. Add eggs, salt, and black pepper; mix until well-combined.
- Pour remaining oil into a 9-inch baking dish. Place dish in the oven to heat the oil, about 2 minutes. Remove from the oven and pour in noodle mixture.
- Bake kugel in the preheated oven until golden, about 45 minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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