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Leek Onion Noodle Cups

Leek Noodle Cups

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.

  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings


  • cooking spray
  • 1 12oz 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


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.