Using a Dutch oven, add noodles to a large pot of boiling well salted water and cook until al dente. Drain and toss with 2 tablespoons of the oil.

In a skillet, combine sugar and remaining oil. Cook on medium heat for 8-10 minutes, until sugar browns. Oil and sugar will separate. As soon as it turns frothy, remove from stove and add to noodles. Toss well to combine. Leave to cool.

Preheat oven to 350 F.

In a bowl, whisk eggs with salt and pepper. Add to noodles and mix well until thoroughly combined.

Using a wooden spoon, press down noodles so you have an even layer in the bottom of the casserole.

Bake for 75 minutes until top is crispy.

Let cool for 10 minutes and then remove from pan.

It may take a little bit of help by using a knife around the perimeter of the pot to remove.