Classic Lukshen Noodle Kugel recipe

All Recipes Side Dish

Ingredients

1 (8 ounce) package egg noodles
⅓ cup vegetable oil, divided
1 onion, chopped
3 eggs, beaten
salt and black pepper to taste

Nutrition Info

195.7 calories
carbohydrate: 19 g
cholesterol: 82.9 mg
fat: 10.8 g
fiber: 1 g
protein: 5.8 g
saturatedFat: 2.1 g
servingSize: -
sodium: 29 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

9 servings

Recipe Note

Most kugels are loaded with sugar and dairy products. This simple family favorite is savory and is the prefect accompaniment to roast chicken.

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