Savoury Noodle Kugel

    1 hour

    A simple pasta bake that goes exceedingly well with roast chicken. Pasta is baked with sauteed onion, eggs and seasonings.

    4 people made this

    Serves: 9 

    • 225g wide egg noodles
    • 75ml vegetable oil, divided
    • 1 onion, chopped
    • 3 eggs, beaten
    • salt and black pepper to taste

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles and return to the boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
    2. Preheat an oven to 180 C / Gas 4.
    3. Heat 1 tablespoon of the vegetable oil in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is golden brown, 10 to 15 minutes more. Combine the noodles, onion, eggs, remaining vegetable oil, salt and pepper in a large bowl. Pour mixture into an 20cm square dish.
    4. Bake in the preheated oven until firm, about 35 minutes.

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    Reviews in English (3)


    This is a great recipe for a simple side dish. I added some fresh garlic to the onions to give it a bit more flavor, and that was nice. It also seems like an easily altered recipe for any additional flavors like meats, cheeses, and/or vegetables.  -  15 Feb 2010  (Review from Allrecipes US | Canada)


    I was looking for a dairy-free kugel recipe, as I didn't have any of the cottage cheese or cream cheese on hand that most kugel recipes seem to call for, and I came across this. I think it baked for 5 minutes too long, as the top was a little crispier than I would have liked, so next time I will reduce the cooking time or cover it until the last 5 minutes. I was afraid it would be dry, so I added an extra egg and 1 T sour cream. The flavor of the browned onions really shone; I might increase those next time. Good, simple side dish, and a great way to use up leftover egg noodles!  -  20 Sep 2011  (Review from Allrecipes US | Canada)


    I used butter instead of oil and that is the only change I made. This came out much better than I had anticipated. The noodles on top get nice and crispy and are delicious. I do recommend using butter for more flavor. Simple and delicious!  -  10 Jan 2017  (Review from Allrecipes US | Canada)