Classic Lukshen Noodle Kugel

Directions

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 egg noodles, and 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 350 degrees F (175 degrees C).
3. Heat 1 tablespoon of the vegetable oil in a skillet 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 8-inch square pan.
4. Bake in the preheated oven until firm, about 35 minutes.

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Reviews (2)

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14

pacificgirl_00

Feb. 16, 2010

"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 f..." See morelavors like meats, cheeses, and/or vegetables."

7

Carrie

Sep. 20, 2011

"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 ..." See more5 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!"