Plant Oriented Cooking

Noodle Kugel

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For The Main Kugel

  • 2 bags of extra wide egg noodles (24 oz or 680 grams)
  • 2 Tablespoons unsalted butter (look below, you need more for the topping)
  • 16 oz container of reduced fat sour cream
  • 1/2 cup sugar (100 grams)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup golden raisins

For The Topping

  • 2 Tablespoons unsalted butter, cut into small little cubes, about 1/2 inch in size
  • 1 Tablespoon sugar
  • 1 teaspoon ground cinnamon


  1. Preheat the oven to 350° Fahrenheit. Coat a 9″x13″ baking dish with cooking spray.
  2. Cook the noodles according to the directions on the package, less one minute so that they’re not too soft.
  3. Drain the noodles in a colander and return them to the large pot.
  4. Stir in the 2 tablespoons of butter so that they coat the warm noodles.
  5. Mix in all of the sour cream, the vanilla, sugar, salt and cinnamon.
  6. Add in the eggs, one at a time, mixing with a wooden spoon or spatula so that everything is evenly coated.
  7. Mix in the raisins so they’re distributed throughout.
  8. Transfer your noodles to the prepared baking dish.
  9. Dot your little butter cubes all over the top of the kugel.
  10. Mix your sugar and cinnamon together, and sprinkle all of it equally over the noodles.
  11. Cover the dish loosely with aluminum foil, and bake for 1 hour at 350°F.
  12. Serve warm or at room temperature.



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