Great Value Medium Egg Noodles, 16 oz

Since I use egg noodles mixed with other ingredients, I have to say these are perfect. Great Value saves you money and I recommend these highly. Now, if the noodle was the star of your meal, I would honestly choose a name brand, but these are not going to disappoint you. I recommend them.

I have a Kosher Noodle Kugel recipe that uses Great Value Medium Egg Noodles (OU Pareve) and is so good I ate it all before I took a photo. Will add one after the next batch. Here it is. Boil up 2 packs of noodles following the packet directions, adding a tablespoon of oil and two teaspoons of salt to the boil. Mix well during the boil. While boiling, preheat the oven on convection bake to 350°F In a big bowl, crack 8 or 9 eggs depending on size, add half a cup of oil, one cup water, two teaspoons of salt, two tablespoons of onion powder (granulated works) and half a teaspoon of black pepper. Mix until frothy or your writ gives out. Prepare 3 x 7inch square pans with foil liner oiled inside to easy release the baked kugel later. Drain the boiled noodles into an over sing colander and run cold water over them to cool so the egg will not congeal. Put the drained noodle back into the pot and add the frothy egg mixture, stirring again until your other wrist gives out. Ladle out the mix equally into the 5 pans, making sure both liquid and noodles are evenly distributed. Bake on the same rack (or rotate half way if not possible) for around 40 - 45 minutes. Start watching at 35 minutes as every oven gives a different result. When golden to darkish brown on top they are done. Have a cooling wire rack ready to receive them. When cool enough, take the best looking kugel and upturn it onto a cutting board. Peel off the foil, should be easy if you oiled it ok, and with a very sharp, large knife, cut 9, 12 or 16 pieces. I do 9 so I can eat is quicker... The corners are the best. You will hear the knife crunch through the top which is face down. Put the foil back over the cut up kugel and the baking pan as well. Using the cutting board for support, flip it back over. Repeat. Repeat. Of course by now half the first kugel has mysteriously vanished. (Burp.) When fully cooled, put in ziplock bags for freezing. Crunchy goes gluggy in the fridge or freezer after a while. To reheat to original yumminess and crunch, put the kugel into the oven at 325°F for about 20 minutes. Test it to see if crispy again. Sits well on a Shabbos Platter after reheat. do not cover if you want crispy. Put onto an overturned foil pan to prevent drying out but keep warm. And if you are not keeping Kosher, make this anyway. It is soooo good! ENJOY!!!! Great Value Medium Egg Noodles, 16 oz