NOODLE BLOCK RECIPES

Steps:

• Prepare ingredients
• Peeled
• slice
• Steamed
• Potatoes crushed (no big particles are enough, not too crushed)
• Shredded potatoes wrapped in naked oat flour
• Steamed in a bamboo basket
• Sauté the chopped green onion in the oil, add the pepper powder aniseed powder
• Add the noodles and potato cubes, salt and stir fry until it is burnt and fragrant.
• Glennorr, high-altitude cereals are light and healthy

Steps:

• Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.
• Generously butter a 13x9" baking dish (we prefer glass for even heating, but metal is okay, too).
• Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.
• Add hot noodles to bowl and toss to coat with a spoon or spatula.
• Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute. For a really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce.
• Bake kugel, rotating pan halfway through, until custard has souffléed, top is browned, and noodles on the surface are crispy, 50–55 minutes.
• Let cool at least 20 minutes before slicing. Fight over those almost-burnt noodles on top.