Ingredients
- 10 oz Fine Egg Noodles, cooked and drained
- 1/2 cup Oil
- 2 medium Onions, diced
- 4 oz Frozen Spinach, thawed
- 1 tsp Salt, plus more for sprinkling
- 1/2 tsp Ground Black Pepper, plus more for sprinkling
- 4 Eggs
- 1/4 cup Brown Sugar
Preparation
Step 1
Preheat oven to 350. Divide cooked lukshen into 2 medium sized bowls. In a large frying pan, heat oil over medium flame and fry onions until they turn golden, about 20 minutes. Remove half the onions form the frying pan and add to one of the bowls of lukshen.
Squeeze the liquid from the thawed spinach and add it to the onions in the frying pan. Sprinkle with salt and pepper, to taste. Continue to cook for 2 more minutes. Remove from heat and add mixture to the second bowl of lukshen.
Add 2 eggs, 1/2 tsp salt, and 1/4 tsp pepper to each bowl and mix well. Add brown sugar to the onion-lukshen mixture.
Pour the spinach mixture into the bottom of 2 greased loaf pans, or 1 9x13, or abt. 18 muffin tins. Then add the onion mixture.
Bake for 45 minutes to an hour. Bake 30 minutes for muffins.