NOODLE KUGEL WITH JALAPENO ROASTED SHALLOTS

Noodle Kugel with Jalapeno Roasted Shallots image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
Two 12-ounce packages Italian egg noodles
1/2 cup plus 1 tablespoon avocado oil
2 tablespoons unsalted butter
6 shallots, sliced
1 jalapeno, trimmed, seeded and minced
6 large egg yolks

Steps:

Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
Cook the noodles according to the package directions until al dente. Chill in ice water until completely cooled. Dry and coat with 1 tablespoon avocado oil in a large mixing bowl.
Heat the butter and 1 tablespoon avocado oil in a 12-inch cast-iron pan over medium heat. Add the shallots and jalapeno and sweat for 5 minutes. Allow to slightly cool for 3 to 5 minutes. (Do not rinse the pan.)
Add the cooked shallots, jalapeno, egg yolks and the remaining 1/4 cup plus 3 tablespoons oil to the noodles and toss well. Place the noodle mixture in the same cast-iron pan that the shallots and jalapeno were cooked in and place in the oven to bake until golden and crunchy on top, about 45 minutes. Allow to rest 5 minutes before serving hot or at room temperature.