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2 tbsp. grapeseed oil
Preheat oven to 350°.
Boil a large pot of water. Add the farfel to the boiling water and boil for 2 minutes. Add the egg noodles and boil for 7 more minutes.
Chop the onions, mushrooms, and red pepper. Heat a frying pan, add 1 tbsp. oil and then add the onions. Sauté on medium heat until translucent. Add the mushrooms and red pepper, stir to coat with the oil, and sauté until cooked.
After the noodles are cooked, drain the farfel and noodles. Whisk 2 eggs in the same pot you used to cook the noodles. First add the noodles and the farfel to the eggs and then add in the onions and mushrooms. Mix. Add salt, herbs and pepper.
Grease a large baking dish with the remaining oil. Add the noodle mixture and sprinkle with paprika. Bake in the oven for 30 minutes.
Poster's Notes:
I keep looking for a kugel recipe with farfel. I haven't found one so I am including my mother's.
Posted by Elaine Gaber-Katz
Nutritional Info Per Serving: N/A
1 package broad egg noodles
1 cup farfel/farfel
6 mushrooms
1/2 red pepper
2 onions
2 eggs
3/4 tsp. pepper
Salt to taste
Herb mixture (such as herbs de provence or thyme, oregano, rosemary, and basil)
1/4 tsp. Hungarian paprika
I don't use any salt.