Ready-made egg noodles are tossed in foaming butter until crisp-edged, then finished with a generous scattering of kashkaval cheese. Getting the butter to foam without burning takes a careful eye, and adding the noodles at just the right moment is what makes the cheese melt evenly through.
Boil the noodles in salted water for about 7 minutes as the package suggests, then drain, reserving a few spoonfuls of the cooking water.
Melt the butter in a wide pan over medium heat until foamy but not browned; watch closely so the butter does not burn.
Add the drained noodles to the foaming butter and fry over medium heat, turning until the edges crisp slightly; add a spoonful of the reserved cooking water if needed.
Take the pan off the heat, season with salt and black pepper, scatter the grated kashkaval over the top and serve while hot.
Keep an eye on the butter as it foams over medium heat; if it turns dark brown it turns bitter and you must start the pan over. Allergens: contains milk and dairy, gluten (wheat flour).
Scatter the cheese only after taking the pan off the heat; left too long in a hot pan it separates and turns rubbery.
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