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Pastrami Noodle Kugel Cups

Pastrami Noodle Kugel Cups

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Savory individual noodle kugels packed with a sweet-and-tangy pastrami, onion, garlic, and cabbage mixture, then finished with crispy fried onions. The family recipe matches Miriam Pascal Cohen's published Pastrami Lukshen Kugelettes almost exactly, including the 36-cup yield and 350 F / 175 C bake. This version keeps the formula intact while making the long cooking sequence easier for a beginner to follow.
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Prep Time 1 hour
Servings: 36 cups
Course: Appetizers & Sides
Ingredients Equipment Method Notes

Ingredients
  

Noodle Base
  • 1/2 cup Oil (120 mL)
  • 8 Large eggs
  • 1 tsp Kosher salt
  • 16 oz Extra-fine egg noodles / 450 g, cooked and drained
  • 1 Crispy fried onions package, 5 oz / 140 g, for topping
Pastrami Mixture
  • 2 Tbsp Oil (30 mL)
  • Large onions: 2, diced
  • 1 1/2 tsp Kosher salt
  • Garlic cloves: 3, minced
  • 8 oz Shredded cabbage / 225 g
  • 12 oz Pastrami / 340 g, cut into small pieces
  • 3 Tbsp Brown sugar
  • 2 Tbsp Spicy brown mustard
  • 1 tsp Soy sauce
  • 1 tsp Hot sauce

Equipment

  • Large frying pan
  • Large pot for noodles
  • Colander
  • Very large mixing bowl
  • 3 standard 12-cup muffin pans or bake in batches
  • Paper liners or very well-greased muffin wells
  • Large spoon or scoop

Method
 

  1. Cook the noodles according to package directions until just tender. Drain very well and set aside.
  2. Heat 2 tablespoons oil in a large frying pan over medium heat. Add the diced onions and 1 1/2 teaspoons salt. Cook about 5 minutes, until translucent.
  3. Add the garlic and shredded cabbage. Cook about 10 minutes, stirring often, until the cabbage softens.
  4. Add the pastrami, brown sugar, mustard, soy sauce, and hot sauce. Stir until everything is evenly coated.
  5. Reduce the heat to low and cook at least 20 minutes, preferably 40-60 minutes, stirring occasionally, until the mixture is deep golden, fragrant, and no longer watery. Cool completely.
  6. Preheat the oven to 350 F / 175 C. Line 36 muffin wells with paper liners, or grease the wells very generously.
  7. In a very large bowl, whisk together the 1/2 cup oil, 8 eggs, and 1 teaspoon salt.
  8. Add the cooled pastrami mixture and drained noodles. Toss until the noodles are evenly coated and the pastrami is distributed throughout.
  9. Divide among the muffin wells. Sprinkle each cup with crispy fried onions.
  10. Bake 25-30 minutes, until the cups feel firm in the center and the tops are lightly browned. Rest 5-10 minutes before serving.

Notes

Recipe #141
Category: Appetizers & Sides
Yield: About 36 cups
Method: Saute and bake
Prep: About 60 minutes
Bake: 350 F / 175 C, 25-30 min
Difficulty: Intermediate
Recipe Details
Kosher: Meat. Texture: Firm noodle cups with tender pastrami and cabbage inside and crisp onion bits on top. Flavor: Savory, lightly sweet, mustardy, and gently spicy.
Source Match Confirmed
The published recipe and the family master use the same noodle, egg, pastrami, cabbage, mustard, soy, hot-sauce, and crispy-onion structure. The original directions also confirm a 350 F / 175 C oven, about 36 individual cups, and a 25-30 minute final bake. No ingredient modernization is needed here.
What a Beginner Should Look For
Pastrami mixture: Deep golden and moist but not soupy. Combined noodle mixture: Every noodle lightly coated with egg, with pastrami and cabbage distributed evenly. Finished cups: Set centers, lightly browned edges, and crisp onion topping.
Cool the Pastrami Mixture First
Adding a steaming-hot filling directly to the eggs can partially cook them before the cups reach the oven. Let the pastrami mixture cool until warm or room temperature before combining it with the egg-and-noodle base.
Beginner Tips
  • Drain the noodles thoroughly so the cups set instead of steaming.
  • Cook the pastrami mixture long enough for the onions and cabbage to become flavorful and golden.
  • Taste the cooked pastrami mixture before combining; pastrami and soy sauce are both salty.
  • Grease muffin wells well if you skip paper liners.
  • Let the cups rest briefly before lifting them from the pan.
Troubleshooting
Cups are loose: They may need another 5-10 minutes in the oven, or the noodles were very wet. Mixture tastes too salty: Pastrami brands vary. Next time reduce the added salt in the pastrami mixture or salt the noodle water lightly. Cups stick: Use liners or grease the pan more generously and let them rest before removing. Tops brown too quickly: Cover loosely with foil for the final minutes.
Variations
  • Use caramelized onions mixed with a little panko in place of packaged crispy onions.
  • Bake in small greased ramekins for a more elegant presentation.
  • For milder heat, omit the hot sauce but keep the spicy brown mustard.
Make Ahead, Storage & Freezing
Refrigerator: Store airtight up to 4 days and reheat at 325 F until hot. Freezer: These freeze well. Cool completely, freeze in a single layer, then pack airtight for up to 2 months. Reheat covered from thawed, then uncover briefly to crisp the tops.
Tip to Hand Down
The flavor comes from taking time with the pastrami mixture. Do not rush the onions and cabbage - the long low cook is what turns a pile of ingredients into a real filling.

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