One Pan Baked Asian Noodles
Discover the simplicity of One Pan Baked Asian Noodles. Quick prep and bake for a satisfying, plant-based meal.
Servings: 4
Calories: 397kcal
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
- 3 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.
Nutrition
Calories: 397kcal | Carbohydrates: 72g | Protein: 16g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 197mg | Potassium: 684mg | Fiber: 10g | Sugar: 14g | Vitamin A: 6820IU | Vitamin C: 115mg | Calcium: 143mg | Iron: 3mg
