When I was a kid I loved to peer longingly into the window of the now defunct Meal Mart kosher takeaway store on Broadway and 77th Street. There were all kinds of intriguing things: roasted chickens, potato kugels, chopped liver but what caught my eye was the savory salt and pepper lukshen kugel made with delicate egg vermicelli noodles.
The contributor is Rae Kushner who is from Lithuania where this kugel originated.
8 servings 30 min prep time
1 (12ounce bag of noodles) You can use rice noodles orwhole wheat if you want
2 tablespoons vegetable oil
2 eggs lightly beaten
Salt (appox ¾ t ) and pepper between 1/8 and ¼ t of freshly cracked depending upon how peppery you like your kugel
Boil the noodles according to package directions and drain. If using leftover noodles rinse them in warm water and drain.
Heat oil in frying pan. I like ceramic non stick because you can use a minimum of oil and cut calories.
Combine cooked noodles with beaten eggs and spices.
Cook in oiled frying pan over medium heat until the underside is golden brown. Then flip and continue browning until the other side is very crisp.
To reheat wrap in foil and make a slit. You can freeze this.
