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Lokshen (Yiddish: לאָקשן, lokshn), also known as Itriyot (Hebrew: איטריות), locshen, lockshen, or Jewish egg noodles, is the common name of a range of Ashkenazi Jewish egg noodles that are commonly used in a variety of Jewish dishes including chicken soup, kugel, kasha varnishkes, lokshen mit kaese, and as a side dish to Jewish brisket, sweet and sour meat balls, apricot chicken ...
A noodle kugel. Kugels are a type of casserole. They come in two types: noodle or potato. Lokshn kugl, or noodle kugel, is usually made from wide egg noodles, eggs, sour cream, raisins, and farmer's cheese, and contains some sugar. Potato kugels (bulbenikes) are made from chopped or shredded potatoes, onions, salt, and eggs, with oil or schmaltz.
Sesame Ramen (Korean: 참깨라면, romanized: chamkkae-ramyeon) is a type of ramyeon (instant noodles) sold in South Korea that is produced by Ottogi. [1] [2] The contents of the ramyeon are unique; it consists of a dried noodles block, seasoning, oil, sesame, and an "egg block," which is made of egg and vegetables.
1 lb extra wide egg noodles. 4 cups cottage cheese. 3 cups milk. ⅔ cup melted butter. 1 cup sugar. 6 eggs. 2 tsp salt. 1½ cups sour cream. ½ cup raisins. ½ cup minced dried apricots. 1 Tbsp ...
Add the egg noodles and cook, stirring occasionally, until al dente, about 5 minutes. While the egg noodles cook, shred the beef. When the noodles are ready, stir the beef back into the pot.
Transfer the noodle mixture to the prepared baking dish. Top with the crushed potato chips and remaining 1 cup cheddar cheese. Bake until golden and bubbly, 25 to 30 minutes.
Bún sứa – noodles with jellyfish; Bún thang – soup made with shredded chicken meat, shredded fried egg, shredded steam pork cake, and various vegetables [3] Bún đậu mắm tôm – pressed vermicelli noodles with fried tofu served with shrimp paste [5] Bún thịt nướng – cold noodle dish consisting of bún with grilled pork
Kyay oh – a popular noodle soup made with pork and egg; Kya zan hinga – a glass noodle in chicken consommé dish; Meeshay – rice noodles with a meat sauce; Mohinga – rice noodle and fish soup considered by many to be the national dish of Myanmar; Mont di – a collective term for Burmese dishes made with thin rice noodles