- 1 pound wide egg noodles
- 3 large carrots, coarsely grated
- 3 large apples, sweet or tart, peeled and coarsely grated
- 4 tablespoons vegetable oil
- 2 to 3 tablespoons sugar
- ½ teaspoon salt, or to taste
- Freshly ground pepper, to taste
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 4 large eggs, beaten
- Preheat oven to 350°F. Grease a 3½- to 4-quart baking dish or two smaller baking dishes and set aside.
- Cook noodles in a large pot of boiling salted water uncovered over high heat, stirring occasionally, about 4 minutes or until nearly tender but firmer than usual, since they will be baked. Drain, rinse with cold water, and drain well again. Transfer to a large bowl.
- Add carrots, apples, 3 tablespoons oil, 2 tablespoons sugar, salt, pepper, cinnamon, and ginger to noodles. Taste and adjust seasoning; add remaining sugar if you like. Add beaten eggs and mix well Add noodle mixture to prepared baking dish. Sprinkle with remaining tablespoon oil.
- Bake 45 to 55 minutes or until set; kugel will bake faster in shallow dishes than in deep ones. Serve hot, from baking dish.