If you love Asian-inspired meals, but don’t love washing five pans afterward, this One Pan Baked Asian Noodles recipe is for you. Similar to our Curry Ramen, this dish is packed with yummy, bold flavors.
Recipe Quick Look: One Pan Baked Asian Noodles
- 🕗 Prep Time: 10 minutes
- 🔥 Cook Time: 40 minutes
- ⏰ Total Time: 50 minutes
- 🍽️ Servings: 4
- ⭐ Difficulty: Easy - chop veggies and prep tofu, combine sauce in the casserole dish, add remaining ingredients, bake, and enjoy
- 🌿Diet: 100% whole food, plant-based vegan, gluten-free, oil-free
- 🙏 A wonderful meat-free recipe for Lent
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Why You'll Love These Baked Asian Noodles
- One pan, done. Everything bakes together in one dish, so less mess.
- Big, bold flavor. Red curry paste, ginger, garlic, and coconut milk create a rich, savory-slightly-sweet sauce.
- Plant-based and oil-free. Whole food ingredients that nourish without sacrificing taste.
- Perfect for meal prep. The flavors deepen overnight.
- Customizable. Swap veggies based on what’s in your fridge.
Creamy coconut curry sauce, tender brown rice noodles, crisp-tender veggies, and golden baked tofu all come together in a single dish. Minimal effort. Maximum flavor. Zero stovetop babysitting. It's comfort food that doesn't leave you in a food coma.
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Health Benefits
- Tofu is an excellent source of plant-based protein. Tofu provides iron, calcium, and amino acids that support muscle function.
- Broccoli is rich in vitamin C and antioxidants, supporting immune health.
- Carrots are a good source of beta-carotene for eye health and are linked to lower cholesterol.
- Mushrooms are rich in bioactive compounds that have been shown to improve gut and immune system health.
One Pan Baked Asian Noodles Ingredients
- Brown rice noodles: Tender and slightly chewy when baked, they soak up the curry sauce beautifully.
- Extra firm tofu: Bakes golden on top, adding hearty texture and plant protein.
- Red curry paste: The flavor powerhouse. Brings heat, depth, and aromatic notes from chilies and spices.
- Coconut milk: Adds rich creaminess and balances the spice from the curry paste.
A full ingredient list with exact amounts is available in the recipe card below.
Substitutions and Variations
- Noodles: I used brown rice Pad Thai noodles, and they came out al dente. If you use a thinner noodle, adjust the baking time to prevent the noodles from getting mushy.
- Coconut milk: I used a light coconut milk from a tetra pack (not the full-fat can) to keep saturated fat low. If you prefer a richer, high-fat dish, use the canned full-fat.
- Add greens: Toss in baby spinach or bok choy before baking.
- Swap protein: Try baked tempeh or edamame.
- Add crunch: Top with chopped peanuts or cashews before serving.
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How to Make This One-Pan Dish
Chop veggies, and drain, press, and chop tofu into chunks. Set them aside.
Step 1
Preheat the oven to 400°F (205°C). In a 2.5 to 3-quart casserole dish, whisk together coconut milk, red curry paste, coconut aminos, maple syrup, minced ginger, garlic, and low-sodium vegetable broth.
Step 2
Add the dry rice noodles, then press down to submerge them in the sauce. Add extra coconut milk, if needed.
Step 3
Add shredded carrot, chopped broccoli, sliced mushrooms, and bell peppers.
Step 4
Place the tofu chunks on top so it starts to brown during baking. Bake in the preheated 400°F (205°C) oven for 40 minutes, stirring halfway through to separate noodles and ensure even cooking. Remove from oven, add toppings, and enjoy!
Expert Tips
- Press your tofu well. Removing excess moisture helps it brown better.
- Fully submerge noodles. Any exposed noodles may stay firm.
- Use a deep baking dish. This prevents overflow and ensures even cooking.
- Don’t skip the stir halfway. It prevents clumping and ensures tender noodles.
- Let it rest 5 minutes before serving. The sauce thickens slightly as it cools.
One Pan Baked Asian Noodles FAQs
Yes. When fully submerged in liquid, rice noodles cook directly in the oven as they absorb the sauce.
They may not have been fully covered in liquid. Ensure they are pressed into the sauce before baking.
Store in an airtight container in the refrigerator for up to 4 days. Rice noodles can become slightly softer after freezing, but it’s still delicious. Freeze up to 2 months.
This One Pan Baked Asian Noodles recipe proves that healthy, plant-based cooking doesn’t have to be complicated. It’s bold, creamy, nourishing, and weeknight-friendly. Whether you’re meal prepping or feeding a family, this dish delivers serious flavor with minimal effort.
More Asian-Inspired Vegan Meals
If you tried this One Pan Baked Asian Noodles or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
One Pan Baked Asian Noodles
Equipment
- 1 2.5 to 3 quart casserole dish
Ingredients
- 1½ cups unsweetened coconut milk (I used light coconut milk in tetra pack)
- 4 tablespoons red curry paste (okay to use green curry paste)
- 1 tablespoon coconut aminos (or reduced sodium soy sauce)
- 1 tablespoon pure maple syrup
- 1 tablespoon fresh ginger root, grated
- 3 cloves garlic, minced
- 2½ cups low sodium vegetable broth
- 8 ounces brown rice noodles of choice (I used brown rice Pad Thai noodles)
- ¾ cup shredded carrot
- 2 cups chopped broccoli
- 1 cup sliced mushrooms (I used cremini, but any will do)
- ¾ cup chopped bell peppers (any color-red, yellow, orange, green)
- 14 ounce pkg extra firm tofu (drained, pressed and cut into chunks)
- 1-2 pieces green onions, chopped (for topping)
- 1 small red fresno chili pepper, thinly sliced (for topping)
- 1-2 teaspoons sesame seeds (for topping)
- 1 lime
Instructions
- Preheat oven to 400 ℉ (205 ℃).
- In a 2.5 to 3 quart casserole dish, whisk together coconut milk, red curry paste, coconut aminos, pure maple syrup, fresh grated ginger root, minced garlic and low sodium vegetable broth
- Add dry rice noodles. Press down to submerge in the sauce (add extra coconut milk if needed).
- Add shredded carrot, chopped broccoli, sliced mushrooms, and bell peppers.
- Place tofu on top so it browns during baking.
- Bake for 20 minutes. Stir to separate noodles and ensure even cooking.
- Return to the oven and bake for another 20 minutes until the noodles are tender and most of the liquid is absorbed, but still saucy.
- Remove from the oven and top with chopped green onions, sliced Fresno red chili peppers and sesame seeds. Finish with fresh squeezed lime juice.
Notes
- Press your tofu well. Removing excess moisture helps it brown better.
- Fully submerge noodles. Any exposed noodles may stay firm.
- Use a deep baking dish. This prevents overflow and ensures even cooking.
- Don’t skip the stir halfway. It prevents clumping and ensures tender noodles.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Sersie says
This is so easy to prepare with delicious results. So versatile you can a variety of veggies and the sauce is a winner.