Shared by Susie Stark Serenevich
Sweet Egg Noodles With Ground Walnuts
Yield: 6-8 servingsSusie Stark Serenevich remembers her mother Handa making this recipe as a treat when she was growing up in Los Angeles. The combination of the crunchy walnuts and the bouncy noodles is wonderful for a snack, brunch, or even a sweet dinner.
Read more about Susie’s family in "The Resilience and Recipes of Holocaust Survivor Handa Stark" and try her mother’s recipes for fried chicken wings.
Ingredients
1 12-oz package wide egg noodles
2 tablespoons unsalted butter, room temperature and cubed
½ cup walnuts, coarsely ground
¼ cup powdered sugar
2-3 lemons, sliced into wedges
Preparation
Step 1
In a large pot, bring 5 quarts of salted water to a boil over high heat. Place the noodles into the boiling water and cook for 7-9 minutes, stirring often. After the noodles are to your desired tenderness, drain into a colander. While the noodles are still hot, transfer into a large bowl.
Step 2
Toss the butter into the hot noodles and stir to coat completely.
Step 3
Serve the noodles alongside dishes with the walnuts, powdered sugar and lemon wedges.
Step 4
Allow your guests to garnish their own noodles generously with walnuts, powdered sugar and fresh lemon juice.
