Soba Noodle Kugel recipe

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Ingredients

1 (12 ounce) package soba noodles
⅓ cup vegetable oil, divided
1 small onion, finely chopped
4 scallions, finely chopped
4 eggs, beaten
1 teaspoon salt
1 teaspoon ground black pepper

Nutrition Info

265.4 calories
carbohydrate: 33.4 g
cholesterol: 93 mg
fat: 11.9 g
fiber: 0.4 g
protein: 9.5 g
saturatedFat: 2.3 g
servingSize: -
sodium: 664 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 9-inch kugel

Recipe Note

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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