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Soba Noodle Kugel

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"This is a great fusion of Jewish and Asian cuisine. The texture of the soba noodles works so well in this form. With the scallions and dipping sauce it is like a Jewish Scallion Pancake. Serve with a ponzu dipping sauce if desired."
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Ingredients

1 h 22 m servings 265
Original recipe yields 8 servings (1 9-inch kugel)

Directions

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  1. Fill a large pot with lightly salted water and bring to a boil. Add soba noodles; cook, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Drain and toss with 1 tablespoon oil. Allow to cool, about 15 minutes. Transfer to a bowl.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and scallions; cook and stir until onion is translucent, about 5 minutes. Stir onion mixture into the noodles in the bowl. Add eggs, salt, and black pepper; mix until well-combined.
  4. Pour remaining oil into a 9-inch baking dish. Place dish in the oven to heat the oil, about 2 minutes. Remove from the oven and pour in noodle mixture.
  5. Bake kugel in the preheated oven until golden, about 45 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 265 calories; 11.9 33.4 9.5 93 664 Full nutrition

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