Ingredients :
8 oz Medium egg noodles
1 1/2 tbl Vegetable oil
1 lrg Onion, chopped
2 x Cloves garlic, chopped
1/2 lb Small mushrooms, sliced
Salt and freshly ground pepper
1 tsp Paprika
2 lrg Carrots, peeled, coarsely grated
1 sm Yellow crookneck squash, coarsely grated
1 sm Zucchini, coarsely grated
1/4 cup Chopped parsley
1 lrg Egg
2 lrg Egg whites
1/3 cup Chicken broth
3 tbl Finely chopped pecans
Method :
Preheat the oven to 350 degrees F. Cook the noodles in a large pot of boiling salted water uncovered over high heat, stirring occasionally, about 7 minutes or until nearly tender but slightly firm. Drain, rinse with cold water, and drain well. Transfer to a bowl.
Heat the vegetable oil in a large skillet over medium heat. Add the onion and saute about 7 minutes or until golden. Add the garlic, mushrooms, pinch of salt, pinch of pepper, and 3/4 teaspoon paprika. Saute about 3 minutes, stiring often.
Add the mushroom mixture, carrots, yellow squash, zucchini and parsley to the noodles and mix well. In a small bowl, beat the egg with the egg whites and broth, add to the noodles and mix well. Oil a 5- cup baking dish and add the noodle mixture. Sprinkle with pecans, then with remaining 1/4 teaspoon paprika. Bake 45 minutes or until set and lightly browned on top.
Serve hot, from the baking dish.
Posted to http://groups.yahoo.com/group/Jewish_Cuisine/
By east_of_soho@......