{Sweet} Noodle Kugel Recipe - Belly Full (2024)

FAQs

Why does my noodle Kugel fall apart? ›

Make Sure to Cool Your Kugel

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.

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.

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

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.

Pasta needs space to expand as it cooks. And the starch it releases makes the situation stickier. If there's not enough water for that starch to grow, it'll have no other choice than to make clumpy noodles.

You see, the reason those noodles in your homemade soup end up a soggy mess is that they're low alkaline. That means once submerged in a liquid and placed in the fridge, the noodles begin to absorb the liquid. If noodles absorb too much water, then they become soft and gummy as a result.

The name of the dish comes from the Yiddish word kugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round balls of dough that were placed in the center of the cholent, a traditional Shabbat stew, to cook alongside it and absorb its flavors for its later use as a side dish ...

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.)

Some also say that the tangled pasta of the noodle kugel specifically has been said to be a symbol of Jewish unity – from the Ashkenazi to the Mizrahi.

High in carbs

For example, boiled wheat egg noodles have a glycemic index of 57, while the glycemic index of spaghetti can range from 42–58 (8). Egg noodles are also relatively high in carbohydrates, with over 40 grams in each cup (160 grams) ( 1 ).

How many calories in a slice of Kugel? ›

There are 170 calories in 1 piece of Lochshen Kugel.

Truly Irish Traditional Irish White Pudding (1 slice) contains 5.2g total carbs, 4.5g net carbs, 6.5g fat, 2.4g protein, and 90 calories.

Today, both noodle kugel and potato kugel are common additions to special meals. Noodle kugel tends to be more popular because of its versatility, and it's more likely to be a sweet dish with added fruits and spices. Potato kugel is typically a savory recipe, and it can be made with onions, herbs and meat.

South African slang (usually derogatory). A type of wealthy young (Jewish) woman, characterized as being shallow and materialistic.

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.

Draining egg noodles under cool water immediately after boiling not only stops the cooking process but also rinses away the excess starch, ensuring they stay separate and silky.

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.

Hanging pasta for long causes it to dry too quickly, and that's what causes curling and brittle or fractured pasta.

Generously salt the pasta water

It can help keep the starches in your pasta from gelling together, reducing the risk of your pasta sticking. Aim to put a tablespoon or two of salt for every quart of water—which is about a quarter or half cup of salt for a pound of pasta.