Grandma's Noodle Kugel

Source: Grandma Lorraine
adapted by

1 bag of extra wide egg noodles, cooked according to package directions. do not overcook!
oil, to fry, a few tablespoons
4 eggs, beaten

Prepare egg noodles according to the package directions, careful not to overcook them. Drain in a colander and pour it into a large mixing bowl.

Put substantial amount of oil in a pan, and turn on medium heat.

Add eggs, salt and pepper to the noodles. Don't be frugal with salt or pepper because otherwise the noodles will be very bland.

After about 15 minutes or so, check with a spatula to see what the kugel looks like, it should be set on the top and the underside should be golden, if not, leave it for 10 more minutes, if it is golden then grab a large plate and slide the kugel onto the plate, then take another plate on top and flip it so the golden side is now on top. Slide the kugel back into the pan so that the golden side is now face up and the raw side is down. Let it fry for another 15 minutes to make sure the bottom is getting golden. Watch to make sure it doesn't burn. Serve immediately!

Don't skimp on oil, it needs a nice amount to fry just right. At least a big puddle in the bottom of the pan!

Don't cover with foil while it's hot or it will get soggy. Just leave out on a plate so it stays crispy until you serve it!