Egg and Onion Noodle Kugel

    Egg and Onion Noodle Kugel

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    This savoury lokshin noodle kugel has egg noodles, onion, eggs and is seasoned to taste with salt and pepper. This kugel is simple but delicious.

    Serves: 9 

    • 250g egg noodles
    • 1/3 cup vegetable oil, divided
    • 1 onion, chopped
    • 3 eggs, beaten
    • salt and black pepper, to taste

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Fill a large saucepan with lightly salted water then bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles then return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has 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 degrees C.
    3. Heat 1 tablespoon of the vegetable oil in a frypan 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 then 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 square baking dish.
    4. Bake in the preheated oven until firm, about 35 minutes.


    During Passover, use kosher for Passover egg noodles.

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