Leeks are siman for Rosh Hashanah symbolic that our enemies will be destroyed. Using them with the whole grain egg noodles and turning them into individual kugel cups is the perfect Rosh Hashanah side.
Leek Onion Noodle Cups
Servings
12 Servings
Ingredients
- cooking spray
- 1 12 oz bag of Manischewitz Whole Grain Egg Noodles
- 5 tablespoons olive oil
- 2 onions thinly sliced
- 2 leeks white parts only, thinly sliced in half moons
- 4 cloves garlic minced
- 1 tablespoon Manischewitz honey
- 1/2 cup non-dairy milk
- 4 eggs beaten
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- chopped parsley for garnish
Instructions
- Preheat oven to 425F and generously spray a standard muffin pan with cooking spray.
- Prepare the noodles according to package direction, boiling for about 5 minutes.
- In a wide skillet over medium heat, heat the olive oil and add the onions and leeks. Stir to coat the onions in oil and let cook until nicely caramelized, about 20-25 minutes. Stir the mixture every 5 minutes or so.
- In a medium bowl, combine the noodles, onions, garlic, honey, non-dairy milk, eggs, salt and pepper. With your hands, mix everything really well. Spoon the mixture into a half cup measuring cup, pressing down to pack as many noodles as you can and pour into each muffin pan cavity. Bake in the middle rack for 20-25 minutes. Remove from the oven and let it cool for 5 minutes before releasing each noodle cup from the pan. Serve hot topped with some fresh parsley.
Hi Shayna,
The non dairy milk helps bind the mixture, I don’t think stock would be a good substitute.
Best,
Sina
Can I substitute chicken stock for the non-dairy milk?
Great recipe can it be cook in the morning and re heated later?
Amazing! Thanks so much for coming back and letting us know. Shana tova!
THANKS for this great recipe. I just made it ahead for lunches on Rosh HaShanah. YUM!
Can these be made into a kugel?
Yes! You don’t need to bake it in a muffin tin. Shana tova!
Hi Leslie,
The non dairy milk adds a protein component to the mixture that helps bind it and keep it thick. I can’t think of a suitable substitute that keeps it parve. If you try to experiment with a juice or wine, let us know!
Hi girls!
I just saw these comments, sorry I didn’t reply earlier. They freeze wonderfully. My tips would be to wrap each one in plastic wrap once cooled and freeze. To defrost, unwrap it and let it come to room temperature (or overnight in the fridge) then heat it up in the oven at about 300 for 15-20 mins.
Chag Sameach!
Can the leek noodle cups be made ahead, frozen and reheated successfully?
Can this recipe be prepared ahead & reheated?
Would like to know if noodle cups can ne frozen.
Can these be made ahead and frozen?
Can these be made without the non dairy milk? If so, what can it be replaced with. Wine, perhaps?