Peach Noodle Kugel

Prep Time: 20 Minutes
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 12

Ingredients
16 ounces, weight Egg Noodles, Cooked For Half The Cooking Time
¼ cups Butter
Zest Of One Lemon
¾ cups Sugar
1-½ teaspoon Cinnamon
1-½ teaspoon Salt
4 whole Eggs Beaten
1-½ can (20 To 22 Ounces Total) Peach Halves, Chopped Into Large Chunks
2 cups Whole Milk
2 cups Corn Flakes, Slightly Crushed
¼ cups Butter, Melted
¼ cups Brown Sugar
Preparation Instructions
Cook and drain noodles. Add lemon zest and butter and toss to melt the butter.
Pour in sugar, salt, and cinnamon. Stir to combine.
Add beaten eggs, milk, and peaches. Stir to combine.
Taste and adjust seasonings, adding more salt or sugar as needed. Pour noodles—including all the liquid—into a buttered 9 x 13-inch baking dish.
Place the corn flakes into a large Ziploc bag. Crush them slightly. Melt butter and stir in brown sugar. Pour this in with the corn flakes and toss to combine.
Sprinkle corn flakes over the top. Bake kugel for 45 minutes, or until golden brown.
Serve warm.

http://thepioneerwoman.com/cooking/2010/03/peach-noodle-kugel/

Simple Sesame Noodles

12 ounces, fluid Thin Noodles, Cooked And Drained
¼ cups Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
½ teaspoons Hot Chili Oil
4 Tablespoons Canola Oil
2 Tablespoons Hot Water
4 whole Green Onions, Sliced Thin

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

http://thepioneerwoman.com/cooking/2009/09/simple-sesame-noodles/