Noodle Kugel with Jalapeno Roasted Shallots

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Ingredients

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Kosher salt

Two 12-ounce packages Italian egg noodles

1/2 cup plus 1 tablespoon avocado oil

2 tablespoons unsalted butter

6 shallots, sliced

1 jalapeno, trimmed, seeded and minced

6 large egg yolks

Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
Cook the noodles according to the package directions until al dente. Chill in ice water until completely cooled. Dry and coat with 1 tablespoon avocado oil in a large mixing bowl.
Heat the butter and 1 tablespoon avocado oil in a 12-inch cast-iron pan over medium heat. Add the shallots and jalapeno and sweat for 5 minutes. Allow to slightly cool for 3 to 5 minutes. (Do not rinse the pan.)
Add the cooked shallots, jalapeno, egg yolks and the remaining 1/4 cup plus 3 tablespoons oil to the noodles and toss well. Place the noodle mixture in the same cast-iron pan that the shallots and jalapeno were cooked in and place in the oven to bake until golden and crunchy on top, about 45 minutes. Allow to rest 5 minutes before serving hot or at room temperature.