09/01/2025
Veggie. Baked. Noodles.
Need we say more?
recipe below 🍜
Veggie baked noodles
Serves 4 Vg DF
Takes 40 mins
250g dried wholewheat noodles
200g firm tofu, cut into bite-sized cubes
300g mushrooms, roughly chopped
2 spring onions, diced
200g carrots, grated
100g beansprouts
400g tin light coconut milk
2½ tbsp reduced-salt soy sauce
½ lemon, juiced
2 garlic cloves, crushed
12g fresh ginger, grated
1 red chilli, finely chopped
½ vegetable stock cube made up to 500ml
fresh coriander or sesame seeds, to garnish (optional)
1. Preheat the oven to gas 6, 200°C, fan 180°C
2. Add the noodles, tofu, mushrooms, spring onions, grated carrots and beansprouts to a baking tray. Pour over the coconut milk, soy sauce, lemon juice, crushed garlic, grated ginger, chilli and vegetable stock. Toss everything together gently, ensuring the noodles are well-coated in the sauce and the vegetables are evenly distributed.
3. Cover the baking tray with tin foil and bake in the oven for 15 mins. Remove the tin foil, stir and break up the noodles then bake for another 10 mins, uncovered, until the noodles are tender and the sauce has thickened slightly.
4. Remove from the oven and mix well, then garnish with fresh coriander or sesame seeds to serve, if you like.
