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Leek Onion Noodle Cups


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Leek Onion Noodle Cups


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Leek Onion 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.


  • Prep Time : 15 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 15 min


12 Servings


  • 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.


About Sina Mizrahi


Sina Mizrahi is a full time wife and mother living in California. Visit her blog at www.thekosherspoon.com where she shares her kitchen concoctions and experiments.




12 Responses to Leek Onion Noodle Cups

  1. avatar says: LeslieH

    Can these be made without the non dairy milk? If so, what can it be replaced with. Wine, perhaps?

    • avatar says: Sina

      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!

  2. avatar says: Golda

    Can these be made ahead and frozen?

  3. Can this recipe be prepared ahead & reheated?

  4. Can the leek noodle cups be made ahead, frozen and reheated successfully?

  5. avatar says: Sina

    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!

    • avatar says: Golda

      Can these be made into a kugel?

      • avatar says: Sina

        Yes! You don’t need to bake it in a muffin tin. Shana tova!

  6. THANKS for this great recipe. I just made it ahead for lunches on Rosh HaShanah. YUM!

    • avatar says: Sina

      Amazing! Thanks so much for coming back and letting us know. Shana tova!

  7. avatar says: Patricia

    Great recipe can it be cook in the morning and re heated later?

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