Baked Noodles

5 from 3 votes

Baked noodles are an easy one-pot dish with tender vermicelli, fresh vegetables, and tofu in a sweet soy-ginger sauce. This oven-baked recipe is gluten-free, vegan, and perfect for meal prep!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Asian Inspired

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 280kcal

Author: Janelle Hama

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.
4 cloves Garlic, 1½ inches Ginger, ¼ cup Soy sauce, ½ cup Coconut milk, 1 tablespoon Spicy maple syrup, 2½ cups Water, ¼ teaspoon Salt, 200 grams Glass Vermicelli noodles
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.
1½ cups Mushrooms, 1 cup Carrots, 1½ cups Broccoli, ½ medium Onion, 2 cups Asian greens, 1 cup Extra firm tofu
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.
¼ cup Green onion, 1 tablespoon Sesame seeds

Video

Notes

Adding salt to this dish will depend on the type of soy sauce you use. Some are saltier than others.

Nutrition