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Savoury Noodle Kugel recipe

Savoury Noodle Kugel recipe

  • Recipes
  • Dish type
  • Side dish

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

3 people made this

IngredientsServes: 9

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

MethodPrep: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 & ratingsAverage global rating:(4)

Reviews in English (3)

by pacificgirl_00

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

by Carrie

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

by Soup Loving Nicole

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

Gluten-Free Jewish Zoodle Kugel Recipe

Jewish noodle kugels are so delicious and they can be made in so many different ways, including sweet and savory. But noodle-less? Yes, with zoodles or zucchini noodles.

Since trying to swear off noodles (so hard for a Slav to do!), I've had my eye on the machine-run spiralizers to make zoodles. Well, the spiralizer attachment from KitchenAid works like a champ and I'm happily eating "noodles" again!

This Zoodle kugel recipe is great for Passover and, if gluten-free matzo is used, it's ideal for those with wheat issues.

Recipe Summary

  • 3 cups matzo farfel
  • 2 cups boiling water
  • 1 tablespoon olive oil
  • 1 pound mushrooms, chopped
  • 2 onions, chopped
  • ½ teaspoon dried rosemary
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • 6 eggs, beaten

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Soak matzo farfel in boiling water in a bowl for 5 minutes drain and transfer to a large bowl.

Heat olive oil in a large skillet over medium heat and cook and stir mushrooms, onions, rosemary, garlic, and salt until onions are soft and translucent, 5 to 8 minutes. Stir mushroom mixture into moistened farfel and mix in beaten eggs. Pour farfel mixture into prepared baking dish.

Bake in the preheated oven until set and top is lightly browned, about 1 hour.


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Yerushalmi kugel mk. 2

I didn’t attempt to make a Yerushalmi kugel until about twenty years later. This time, I was actually living in Jerusalem, not just visiting. A friend of my flatmate came to stay one weekend, and she made the kugel. It was delicious! I asked her for the recipe and was delighted when she obliged. It became a regular feature on my Shabbat table.

Having very little experience of either making or eating Yerushalmi kugel, I had no idea until a few years later that her recipe was a bit of a cheat! It doesn’t caramelise the sugar, but uses brown sugar to give a similar flavour. However, after another friend got pretty bad caramel burns while making a Yerushalmi kugel, I’ve been a bit wary of attempting the ‘real thing’ – especially when the cheat’s version tastes so good!

Over the years I’ve tweaked this Jerusalem kugel recipe here and there to give more caramel flavour. However I think this version is really fantastic. The combination of sweet caramel and spicy black pepper is surprising but completely delicious!

How is this kugel different from all other kugels?

The hardest part of making matzo farfel kugel is keeping it moist. Remember, matzah is simply flour and water turned into dry crunchy crackers so it soaks up a lot of liquid.

In this version, I soak the farfel in stock first. I also separate the eggs and whip the egg whites. After all the ingredients are mixed together, I fold in the egg whites. The end result? The kugel retains moisture nicely, even after reheating it.

Vegan Noodle Kugel

  • Author: Michelle Cehn
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1 x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Jewish
  • Diet: Vegan


This is the best vegan noodle kugel recipe! It’s perfectly sweet and decadent with a crispy cinnamon sugar topping, all without a drop of dairy. It’s a perfect match to the noodle kugel my family served at celebratory Jewish gatherings while I was growing up. Enjoy!


  • 1 pound of fusilli pasta
  • 12.3 oz of silken tofu
  • 8 oz of vegan cream cheese
  • cup of vegan yogurt (vanilla or plain, sweetened, or unsweetened)
  • ½ cup of vegan butter
  • ½ cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon of salt
  • 1 cup of crispy rice cereal (such as Rice Krispies)
  • 1 teaspoon of cinnamon
  • 2 teaspoons of sugar
  • 2 tablespoons of vegan butter, softened


  1. Preheat oven to 350° F.
  2. Cook pasta until al dente according to package instructions (about 10 minutes). Drain, rinse, and set aside.
  3. In a food processor, add the silken tofu, vegan cream cheese, vegan yogurt, vegan butter, sugar, vanilla extract, and salt and blend on high until fully combines and creamy. It’s okay if some texture remains. Set aside.
  4. In a medium bowl, add the crispy rice cereal, cinnamon, sugar, and softened vegan butter and mix until mostly combined, using the back of a spoon to gently mash the butter into the cereal.
  5. In a 9 x 12 baking dish, add the cooked pasta and pour the cream sauce from the food processor over it. Mix it together with a spoon until all the pasta is evenly coated. Sprinkle the cinnamon sugar cereal topping evenly over the top.
  6. Bake for 1 hour at 350° F. The top should get slightly crispy but shouldn’t burn. Serve hot and enjoy!


Store any leftovers in a covered container in the fridge for up to 5 days or in the freezer for months. Reheat in a microwave or oven when you’re ready to enjoy your leftover noodle kugel.

Keywords: Jewish, holiday, dinner, vegan, vegetarian, dairy-free, pasta, casserole, kugel

Did you make this recipe?

Tag @Vegan on Instagram and hashtag it #worldofvegan

Noodle Kugel, where have you been all my life? As a die hard dessert lover, I can’t believe I haven’t tried a single vegan noodle kugel recipe before now. After hearing that it’s most like a mash up of cheesecake and pasta with a crispy cinnamon topping, all I could think was fill my belly––now!

Equipment You’ll Need

  • Oven
  • Large baking dish (approximately 9″ x 12″)
  • Cooking Pot
  • Medium Mixing Bowl
  • Mixing Spoon

What’s Different About This Vegan Noodle Kugel Recipe?

Traditionally, this casserole is made with as much dairy as possible––eggs, milk, cottage cheese, sour cream, and butter––oh, my! It was a small feat to re-create a recipe that has the same texture, flavor, and spirit of the dish. Difficult, but entirely possible.

Here are the smart swaps that Michelle made in order to ditch the dairy:

  • Regular noodles instead of egg noodles
  • Vegan butter for dairy butter
  • Vegan yogurt to substitute for sour cream
  • Plant-based cream cheese instead of cottage cheese
  • Silken tofu exchanged for the mixture of eggs and dairy milk

Vegan Noodle Kugel—So Many Ways!

Every family makes their noodle kugel a little differently. Some make it with raisins, some make it with fruit (such as pear or pineapple), and some keep the base simple without add-ins. Some make really thick creamy kugels that taste like pudding or even cheesecake and are served for dessert, while others make dinner-style kugels that are a little less decadent. Some add a crispy corn flake topping, while others leave their kugel bare.

This noodle kugel is inspired by World of Vegan founder Michelle Cehn‘s favorite noodle kugel from her family’s Jewish holiday gatherings. It’s a lighter noodle kugel that can be served for dinner (still decadent though, don’t get us wrong) and is topped with a crispy cinnamon sugar encrusted cereal topping. It’s divine. Shout-out to Carrie Lande who brought kugel to Michelle’s family dinners and inspired this recipe!

How To Serve It Up

For this sweet-topped holiday casserole, here are a few suggestions for how you can serve vegan noodle kugel recipe that will make it extra special:

  • Comin’ in Hot – This dish is best served hot, warm, or at room temperature.
  • Cool & Creamy – Want to transform this sweet dish into a dessert? Top it with coconut cream or homemade dairy-free ice cream.
  • Oodles Of Noodles – Brown rice noodles would also work well, or you can try some fun pasta shapes. But steer clear of other alternative pastas—they may not vibe well with this kugel.
  • Pass On The Flour for Passover – If you were hoping to delight your dinner guests with vegan noodle kugel at Passover, keep in mind that you’ll need to swap out the fusilli noodles (which contains flour) for shredded potatoes or noodles made with matzo meal instead. On Passover, no leavened grain is permitted during the eight holy days.

Simple Storage

Store any leftovers in a covered container in the fridge for up to 5 days or in the freezer for a few months. Reheat in a microwave or oven when you’re ready to enjoy your leftover vegan noodle kugel.

When Do You Eat Noodle Kugel?

Noodle kugel can be served up any time of year. This dish is not passover friendly, but it’s a sweet celebratory meal on any other holiday or day of the week. Some popular occasions include:

  • 1 pound/400 grams fine egg noodles or capellini
  • 1/2 cup plus 1 tablespoon neutral-flavored oil, such as sunflower or canola
  • 1 1/4 cups sugar
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons fine sea or kosher salt
  • 4 large eggs
  • Garnish: Parmesan or other tasty grating cheese

Lightly grease a tube pan or 9 x 9 x 2-inch baking pan with oil or non-stick cooking spray. Preheat the oven to 350 F (180 C).

In a large pot, bring water to a boil. Add the noodles, and cook according to the package directions, taking care not to overcook.

Drain, return to the pot, and stir in 1 tablespoon of oil to prevent the noodles from sticking. Then, set it aside.

Place the oil and sugar in a light-colored, heavy-bottomed saucepan, which will allow you to see the color of the melting sugar. Adjust the stove to medium heat, and stir continuously with a wooden spoon. Slowly the sugar will start to turn yellowish-brown, combining with the oil. If the sugar turns dark brown too quickly, turn the heat down.

Stir until a bubbly, liquid caramel has formed. Then immediately pour caramel over cooked noodles with the salt and pepper, and continue stirring until thoroughly blended.

Let cool for a few minutes. Then add eggs one at a time, mixing after each addition.

Pour into prepared pan. Bake for 1 to 1 1/2 hours in the preheated oven until nicely browned.

When done, remove immediately from pan. This kugel can be served hot, warm, or cold.


6 oz. wide egg noodles (2 cups dry measure)

6-­8 dried porcini mushrooms, soaked in 3/4 cup room temp water. Reserve liquid.

4 oz. cremini mushrooms (or any mushroom without gills), wiped clean and thinly sliced

3­-4 oz. clean organic spinach ( approximately half of a 6 ounce bag of store bought)

3 Tbsp flat leaf parsley, finely chopped

1 large shallot, finely chopped

3 scallions, white ends discarded, chop the rest

3 eggs, room temperature and beaten

4 Tbsp butter, melted and divided into half

8 oz. cottage cheese­, 4 % fat

4 oz. cream cheese­ full fat (brick, not whipped), room temperature

1&frasl2 tsp salt and pepper to taste

1 1/3 &ndash 1 1/2 cups shredded parmesan for topping

The Best Sweet-Savory Kugel

Hannukah begins on Thursday, and for some of those celebrating, there’ll be kugel on the table for sure. Sweet or savory? How about both? Melissa Clark wrote for us this week about Yerushalmi kugel (above), a peppery sweet-savory kugel that’s a specialty of Jerusalem, and which she learned to cook from Adeena Sussman, author of “Sababa: Fresh, Sunny Flavors From My Israeli Kitchen.” Pair it with a roast chicken and a pile of greens, and that’s a blessing in itself.

Maybe you’ll make latkes as well, if not tomorrow then one night soon. Joan Nathan discovered an ace technique for making them this year, using a technique developed by the chef Nathaniel Wade at the Outermost Inn on Martha’s Vineyard, in Massachusetts. Wade bakes his potatoes for a little bit before grating them, which dries them out slightly, but does not cook them through. The result, when fried, is a pancake that is crisp and golden on the outside and gloriously moist and creamy within.

Latke preference is deeply personal, of course, but Joan reckons these may be the best latkes ever. Whether you cook them for Hannukah this year or simply make them part of a weeknight dinner with smoked salmon, crème fraîche and chives, I hope you’ll agree.

In other new recipe news, J. Kenji López-Alt found himself with a spare 20 pounds of beef short ribs, as one does, and used them to develop a recipe for a Taiwanese beef noodle soup that is rich and deeply satisfying. It doesn’t require 20 pounds of short ribs, I promise. You could make it this week.

And Sarah DiGregorio ginned up an amazing lentil soup with smoked sausage and apples. That’s an easy and fantastic midweek feed. You might, however, prefer Julia Moskin’s recipe for pasta with bacon, cheese, lemon and pine nuts. Or, you know what? Sometimes life calls for baked chicken tenders and a soapy police drama on your screen: “Cuffs,” say, on Amazon Prime.

Not that you need a recipe to cook for yourself. You can riff off a prompt instead, what we call a no-recipe recipe, say for coriander- and cumin-crusted fish sandwiches with yogurt sauce. You’ll need bulkie rolls, white fish fillets, some ground coriander and cumin, a lemon, some yogurt, a little hot sauce and arugula. Make the sauce first: yogurt, lemon juice and lemon zest, a splash of the hot sauce and a sprinkle each of the coriander and cumin. Then coat the fish fillets in coriander, cumin and salt, and sauté them in neutral oil, a couple of minutes a side. Toast the split rolls and spread yogurt sauce on them. Lay a fish fillet on each roll and top with arugula, then put the sandwiches together and eat. Next time I might add some harissa to the mix.

Thousands and thousands of actual recipes are waiting for you on NYT Cooking. Go browse our digital aisles. Save the recipes you’re interested in cooking and rate the ones you’ve made. You can leave notes on them, too, if you’d like to remind yourself of a hack or substitution, or to tell your fellow subscribers about it.

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We will, meanwhile, stand by to offer assistance, if you should run into trouble along the way, either with your cooking or our technology. Just write: [email protected] Someone will get back to you.

Now, it’s nothing to do with marzipan or the price of vanilla, but Curbed’s list of 500 New York City businesses we’ve lost during the pandemic is remarkably affecting.

I like Audubon Magazine’s “Bird From Home” photography project.

Here’s KennyHoopla with Travis Barker, “Estella//.”

Finally, if you’re looking for something to read, I’ll put you on to Jo Nesbo’s latest, “The Kingdom,” which our Charles McGrath reviewed back in November. I’ll be back on Friday.