NEW ORLEANS —
Egg Roll Inspired Noodles
3 packages ramen noodles, discard seasoning packets
2 Tbsp. vegetable oil, divided
1/2 sweet onion, thinly sliced
3 garlic cloves, minced
1 inch fresh ginger, minced
3/4 lb. ground pork
1 red bell pepper, thinly sliced
3 cups green cabbage, thinly sliced
3/4 cup matchstick carrots
Sauce
1/2 Tbsp. cornstarch
3 Tbsp. soy sauce
1/3 cup chicken stock
2 tsp. sesame oil
1 Tbsp. light brown sugar
1 Tbsp. rice vinegar
2 Tbsp. oyster sauce
1/2 Tbsp. Sriracha sauce
1/4 tsp. white or black pepper
3-4 green onions and a few drizzles of sesame oil for garnish
In a small bowl, use a fork to whisk together the cornstarch and 1 tablespoon soy sauce. Once smooth, add in the remaining soy sauce, chicken stock, sesame oil, light brown sugar, rice vinegar, oyster sauce, Sriracha sauce, and pepper. Whisk until smooth and set aside.
Discard seasoning packets. Follow package directions to cook the ramen noodles, cooking for 1 minute less than the package directs. Drain noodles and immediately toss with 1 tablespoon vegetable oil. Set aside.
Heat a wok or large, deep sauté pan over high heat. Add remaining 1 tablespoon vegetable oil and swirl to coat. Add in the onion and cook for 3-4 minutes and then reduce the heat to medium-high. Stir in the ginger and garlic, cooking for 30 seconds to a minute or until fragrant. Push the onions to the edges of the pan, return the heat to high, and add the ground pork to the center of the pan. Let it cook for 30 seconds without touching. Use a wooden spoon to break apart the meat into crumbles and cook until it's no longer pink about 5-7 minutes. Integrate the onions, garlic, and ginger into the pork.
Reduce the heat back to medium-high. Add the red pepper, chopped cabbage, and matchstick carrots, stir-fry for 2-3 minutes and then add the noodles and the sauce. Continue to cook, tossing everything for about 2-4 more minutes or until sauce is absorbed into the mixture and the veggies are all crisp-tender.
Taste and add additional soy sauce, Sriracha, and salt and pepper as needed. Top with green onions. Drizzle additional Sriracha or sesame oil on individual plates if desired.
Brown Butter Noodle Kugel
12 oz. wide egg noodles, uncooked
½ cup butter
6 large eggs
16 oz. sour cream
16 oz. cottage cheese
1 tsp. kosher salt
½ tsp. white or black pepper
½ tsp. dried thyme
½ tsp. dried sage
Preheat oven to 375 degrees. Lightly grease a 9x13 casserole dish and set aside.
In a large stock pot, bring salted water to a boil. Cook egg noodles according to package directions for al dente noodles. Drain, rinse, and pour into the prepared casserole dish. Set aside.
Meanwhile, in a small saucepan over medium heat, melt butter, stirring frequently. Butter will begin to foam and boil. After 4 to 5 minutes you will see brown flecks appear in the bottom of the pan. Continue to stir until the butter is golden and the flecks are a medium brown color. The butter will brown quickly. The process takes about 5 to 7 minutes. Remove from heat and allow to cool slightly.
In a large bowl, add eggs and whisk to combine. Add sour cream, cottage cheese, salt, pepper, thyme, and sage. Whisk to combine. Add browned butter and stir to combine.
Pour egg mixture over noodles and gently stir to coat. Bake for 50-60 minutes, or until the casserole is completely set in the center. Leave the casserole uncovered for a crunchy noodle crust, or cover it with foil for half of the baking time for a less crunchy crust.
Remove from oven and allow to set for 15 minutes before serving.
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