Rinse Shirataki Noodles very VERY VERY well in hot water. Drain in a colander. Place on paper towels to dry and set aside.
Be sure to get rid of any excess water. (I cut the noodles with a pair of scissors into smaller pieces)
Spray a medium size non stick fry pan with oil (1-2 sprays), and set it on medium heat.
Add eggs or egg whites, seasoning and pepper to the noodles.
After about 15 minutes or so, check with a spatula to see what the kugel looks like, it should be set on the top and the underside should be golden, if not, leave it for 10 more minutes. If it is golden then grab a large plate and slide the kugel onto the plate, then take another plate on top and flip it so the golden side is now on top.
Slide the kugel back into the pan so that the golden side is now face up and the raw side is down. Let it fry for another 15 minutes to make sure the bottom is getting golden. Watch to make sure it doesn't burn. Serve immediately!
I vary this with the addition of about 1/2 cup of either cooked spinach - onions, mushrooms, chard or arugula and a few tbs of cut up red peppers for color. When the kugel is almost finished, you could melt an ounce of grated cheese on the top if you are in the Consolidation Phase. Or, again for Consolidation, it could be a sweet kugel, and have some fruit topping etc...
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