Egg and Onion Noodle Kugel

    1 hour

    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.

    4 people made this

    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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    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 USA and 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 USA and 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 USA and Canada)