Baked noodles are a fuss-free, one-pot dish featuring slippery vermicelli, tender vegetables, and tofu, all infused with a sweet soy-ginger sauce. This oven-baked recipe is vegan, gluten-free and ideal for meal prep.
I love making baked noodles as they come together effortlessly in a single casserole dish.
We've been enjoying them warm and cold, and they’ve quickly become a family favorite. I was inspired by my cold glass noodle salad and rice noodle Buddha bowl, which uses raw ingredients, but I wanted to see how baking would change the texture. The result? A deliciously satisfying meal with great flavors.
I also generally love cooking with bean vermicelli noodles, I’ve used them in my vermicelli bowl. I think you might like it too. Hakka noodles is another delicious dish packed with veggies too.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
This easy baked noodles dish is made with simple, pantry-friendly ingredients. I prefer vermicelli noodle nests instead of one large noodle block since they’re easier to work with.
The sauce is a flavorful mix of soy sauce, coconut milk, garlic, ginger, and my homemade spicy maple syrup (linked below in the recipe card). It coats the noodles beautifully, creating a balanced, slightly sweet umami taste.
How to Make It
You won't believe how easy this meal comes together in two simple steps: Prepare & Bake, then Toss & Serve. Below are snapshots from the video, which I recommend watching to witness it's simplicity.
Prepare and Bake: In a 30cm (12-inch) casserole dish, whisk together the sauce ingredients. Add the noodles, gently loosening them to coat in the sauce. After a minute, turn them over and press them down.
Arrange the chopped vegetables and tofu around the noodles, cover with a lid, and bake in a preheated oven at 190°C (374°F) for 20 minutes.
Toss and Serve: Let the dish rest with the lid on for 5–10 minutes. Remove the lid, toss everything together until evenly combined, and garnish with green onion and sesame seeds. Serve warm or cold.
Storage & Freezing
These baked noodles store well in the fridge for up to a week. For longer storage, freeze in an airtight container for up to 2 months.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Baked Noodles
Ingredients
- 1½ cups Mushrooms button/cup, sliced
- 1 cup Carrots heaping, julienned
- 1½ cups Broccoli small florets
- ½ medium Onion sliced
- 2 cups Asian greens bok choy or choy sum, sliced
- 200 grams Glass Vermicelli noodles I used 5 individual nests, see ingredients pic.
- 1 cup Extra firm tofu heaping, drained and cut into ⅔ inch cubes
- ¼ cup Green onion slivered
- 1 tablespoon Sesame seeds
Sauce
- 4 cloves Garlic crushed
- 1½ inches Ginger grated
- ¼ cup Soy sauce I used gluten free, see notes
- ½ cup Coconut milk
- 1 tablespoon Spicy maple syrup
- 2½ cups Water
- ¼ teaspoon Salt or to taste, see notes
Instructions
- In a 30cm (12-inch) casserole dish, whisk together the sauce ingredients, then add the noodles, gently loosening them to coat in the sauce. After about a minute, turn them over and gently press them down.
- Arrange the chopped vegetables and tofu around the noodles, cover with a lid, and bake in a preheated oven at 190°C (374°F) for 20 minutes.
- Let it rest for 5–10 minutes, then remove the lid and toss everything together. Garnish with green onion and sesame seeds. Serve warm or cold.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Tim
Thoroughly enjoyed this meal
Dianne
Yum yum, this noodle dish turned out better than expected
Reb
I'd like to try this, but there's no link to the spicy maple syrup and it's not in the notes section, either.
Janelle Hama
Hi Reb,
It is linked in the recipe card under the ingredients section, otherwise here is the link to https://plantbasedfolk.com/spicy-maple-syrup/
Enjoy! 🙂