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Salt and Pepper Noodle Kugel


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Salt and Pepper Noodle Kugel


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Salt and Pepper Noodle Kugel

This classic salt and pepper noodle egg 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.


  • Prep Time : 5 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 5 min



  • Cooking spray
  • 3 eggs
  • 1 heaping teaspoon salt
  • 1/2 heaping teaspoon black pepper
  • 1/2 pound egg noodles, slightly undercooked
  • 1/2 stick margarine, cut into small pieces


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 1 hour.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




9 Responses to Salt and Pepper Noodle Kugel

  1. avatar says: Charlene

    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.

    • 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.

  2. How much oil can I use instead of using a half a stick of margrin for the salt and pepper kugal

    • 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!

  3. Can this be made with passover egg noodles?

  4. 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!

    • 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?

  5. 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.

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