This classic salt and pepper noodle kugel is savory side dish that can be served hot or cold. Note: since the noodle kugel will be baked in the oven for an hour, when boiling your noodles undercook them by a few minutes.
Salt and Pepper Noodle Kugel
Servings
8 Servings
Ingredients
- Cooking spray
- 3 eggs
- 1 heaping teaspoon salt
- 1/2 heaping teaspoon black pepper
- 1/2 pound egg noodles slightly undercooked
- 1/2 stick vegan butter cut into small pieces
Instructions
- Preheat oven to 350 degrees F. Spray a 9 inch square or round casserole dish.
- Beat eggs and mix in salt and pepper. Add noodles and margarine and mix until well combined. Pour into prepared casserole dish and bake for 45 minutes – 1 hour.
Used regular butter because thats what my grandmother used.
Help! I’ve made this recipe a handful of times over the last year, and it just doesn’t turn out for me. I do 4x the recipe into a large hotel pan (roughly 20″ x 12″). Every time, the egg settles and cooks like unscrambled scrambled eggs. The top gets way too crispy, and it just makes me sad. I hate making food that I don’t want to eat! What can I do differently? Should I be covering the kugel when baking? Should I increase the egg mixture in proportion to the noodles?
That seems strange, I am really not sure why that would happen, but maybe the pan size is too large for it to cook properly. I suggest baking them in smaller pans for 1 recipe at a time.
Butter would be amazing. We also avoid margarine these days in favor of butter or vegan butter based on what else we are serving.
This recipe looks just like the one my mom used to make. However I thought she might have used butter and not margarine. (She often made this with fish dishes and besides we weren’t kosher observant.) Would butter work or should I stick to margarine? Thanks for any advice folks.
Passover noodles are just not the same as “standard wheat noodles” and the results are unpredictable. Butter or oil, it just isn’t the same.
Enjoy!
I used oil instead of buttter and it didn’t turn out great. I made if for passover and the passover noodles were quite starchy after they were cooked. The kugel was quite hard inside and out (vs crunchy on the outside and yummy on the inside) but it still tasted good. Had some cold leftovers today and it was ok but not great. Next time I will be sure to use butter instead of oil.
Can this be frozen?
I have this question too. I would love to make it for Rosh Hashana, like my Bubbie Anne did. Making things in advance is easier, as I’m the only one who does the cooking.
It can be frozen, most kugels do well to be made ahead.
I make this almost every week and my hubby LOVES it!! Like Charlene suggested, I add a bit more pepper, which gives it the perfect amount of spice, and it turns out perfectly every time.
love the onion browned in canola oil addition – my mouth is watering! when you say an extra egg you mean 4 eggs (sometimes 5) total? for 400grams noodles, right?
My guests, even the picky kids and teenagers, go crazy for this – not to mention my husband and me. I use:
400 grams of skinny, skinny noodles (a little under a pound),
an extra egg – sometimes two –
1.5 tsp. salt
3/4 tsp pepper
4 Tbsp. margarine (same as original recipe), and
a large chopped onion browned in canola oil. (This is the secret.)
Oooh la-la!
great idea! should work well.
Can this be made with passover egg noodles?
Wow Charlene you are awesome – thanks so much for trying it a 2nd time and posting your results here. I will make an adjustment to the recipe now to under cook the noodles slightly — such a good point and sorry I missed that.
It’s equal to a 1/2 cup but I think a 1/3 cup should be sufficient. Let us know how you like it!
How much oil can I use instead of using a half a stick of margrin for the salt and pepper kugal
My mom used to make this and I never had the recipe. I was thrilled when I found it. Although simple to make, there was too much margarine and not enough pepper. The noodles were also overcooked and mushy ( it said cook according to package instructions).I used medium noodles and left them a little hard since they continue cooking in the oven, 1/4 stick of margarine , one tsp of black pepper instead of 1/2 and put 1/2 tsp salt in the boiling water to add flavor to the noodles and the other 1/2 tsp in the mix. When I made it the second time, I felt like I was eating my mom’s kugel. Thanks , Jamie.