Ruthy Gale

Lokshen Kugle (Savoury Noodle Pudding)

1/4 cup vegetable oil 50 mL
12 oz curly broad egg noodles 375 g
2 onions, chopped 2
4 eggs 4
1 tsp baking powder 5 mL
1/2 tsp each salt and freshly ground black pepper 2 mL
2 tbsp each sesame and poppy seeds (optional) 30 mL

Preheat oven to 375ºF (190ºC). Pour half of the oil into 13- x 9-inch (3 L) glass baking dish. Heat in oven for 5 to 10 minutes or until hot.

Meanwhile, in large pot of boiling salted water, cook noodles for 4 to 5 minutes or until softened but still firm. Drain, reserving 1/2 cup (125 mL) of the cooking water. Set cooking water aside. Rinse noodles under cold running water; drain well. Set aside.
In large skillet, heat remaining oil over medium heat. Cook onions, stirring often, for about 10 minutes or until softened and starting to brown. Remove from heat.

In large bowl, whisk eggs, baking powder, salt and pepper. Gradually whisk in reserved cooking water. Stir in noodles and onions until combined. Pour into heated baking dish. Sprinkle with seeds (if using). Bake for 35 to 45 minutes or until eggs are set and top is lightly browned. Let stand for 10 to 15 minutes before cutting. Cut into squares with a serrated knife. Makes 6 to 8 servings.