Heat oil over medium heat. Add onions and carrot and spinkle with sugar. COVER tightly and cook over low heat, stirring frequently until well-browned.
Stir kasha and egg together in another (I use a frypan) until dry and has a toasted aroma, about 4 minutes. Slowly add stock or water to kasha. Cook over low heat, about 25 minutes.
Bring salted water to boil and cook uncooked noodles about 12 minutes.
Get a big bowl and assemble the noodles, kasha, and sauted vegetables. Mix well. Add parsley and black pepper.
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