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Parve
Easy
1 h, 10 m
Diets 
Only on Rosh Hashanah can I get away with serving a sweet side dish. I like to add in sauteed diced apples and some craisins or raisins to add additional texture.
The crumb topping is great in many other applications. I have a whole post on them here.
1 (12-ounce) package Gefen Wide or extra-wide egg noodles
3 tablespoons Gefen Canola or any neutral oil
2 baking apples, diced
1 cup fresh cranberries or 1/2 cup craisins, such as Gefen Dried Cranberries, or raisins
3 tablespoons brown sugar
6 eggs
3/4 cup sugar
3/4 cup soy milk
1 and 1/2 teaspoons kosher salt
1 cup flour
1 cup sugar
1/3 – 1/2 cup canola oil
1 teaspoon vanilla extract
pinch sea salt
1/8 teaspoon cinnamon
Preheat oven to 350 degrees Fahrenheit.
Cook noodles according to package instructions.
While noodles are cooking, heat oil in a skillet over medium-low heat.
Cook apples until they begin to soften, five to seven minutes.
Add cranberries and brown sugar and toss to coat. Cook for three to four minutes, then set aside.
Combine eggs, sugar, soy milk, and salt in a bowl.
Add cooked and strained noodles and apple-cranberry mixture and pour into a greased 9×13-inch pan.
Combine ingredients for crumbs with a fork or your fingers.
Top noodle mixture with the crumbs and bake for 45 to 60 minutes.
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I’ve bever made the kugel but the crumbs from this are divine on challos for rosh hashana! Highlight of our year!
came out amazing!!!!!!!
I just cut down the sugar and added only 4 eggs.
was worth it!
and there was nothing left of it on motzei shabbat…
thanks for th recipe!