This is one of the simplest, most hands-off ways to get dinner on the table! With just 5 minutes of prep, you can let the oven do all the heavy lifting, giving you a flavourful, nourishing meal without the fuss. We use tofu and oyster mushrooms here for a savoury, satisfying base, but you can easily switch up the veggies based on what’s in your fridge or what’s fresh in season. It’s a flexible, plant-powered dish that’s perfect for busy nights or when you want something delicious with minimal effort!
Takes 25 minutesminutes
Serves 4
Ingredients
300gbrown rice noodles or noodles of choiceapprox. 3 cups cooked
1can of low-fat coconut milk400ml or approx. 1 3/4 cups
12gfresh gingerapprox. 1 tbsp, grated
2clovesgarlicminced
3tbsptamari or soy sauce
Juice of 1/2 lemonapprox. 1 tbsp
2tbspcoconut sugar or maple syrup
1/2tspchilli powder
200mlwaterapprox. 3/4 cup
Garnish
2tbspsesame seeds
Red cabbage sauerkraut
Instructions
Preheat the Oven
Start by preheating your oven to 200°C (around 400°F) so it’s ready for baking by the time everything is assembled.
Prepare the Vegetables
While the oven is heating, take a few minutes to prepare your veggies. Slice the green onions, chop up the pak choy, and give the mushrooms a rough chop if they’re on the larger side. Cut the tofu into bite-sized cubes. Feel free to add any other veggies you have on hand—it’s a flexible recipe!
Assemble Everything in the Baking Tray
In a large baking tray, add the brown rice noodles, tofu, mushrooms, green onions, and pak choy. Pour over the coconut milk, tamari or soy sauce, lemon juice, garlic, ginger, chilli powder, coconut sugar or maple syrup, and water. Use your hands or a spoon to gently toss everything together, making sure the noodles are fully coated in the sauce. This will help the flavours mingle as it bakes.
Bake to Perfection
Place the tray in the preheated oven and bake for 20-25 minutes. About halfway through, give everything a quick stir to ensure even cooking. You’ll know it’s ready when the sauce has thickened a bit and the noodles are tender.
Final Touches
Remove the tray from the oven, give it a good mix to combine all the flavours, and then garnish with any extra toppings you like—maybe fresh herbs, sesame seeds, or a squeeze of lime for an extra zing.
Serve and Enjoy!
Dish up this cosy, flavour-packed meal and enjoy a bowl of delicious comfort food. Perfect for a satisfying weeknight dinner!
I would cook the noodles first, did not work out well putting them in raw. Also, not a super flavorful recipe so feel free to increase the amount of spices, etc.
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Looks delish! In the video your noodles looked uncooked, but recipe calls for cooked. I was wondering if you can put them in the pan uncooked?
This recipe was quick, easy, and tasted delicious!
Scrumptious + Quick
Are the noodles meant to be precooked as per the recipe? They look uncooked in the video. Thanks!!
Are the noodles uncooked when added to the dish? Or do I cook them first?
Spices are missing from the ingredients list
Great idea, poor instructions. The tofu didn’t cook enough and the noodles got burnt
Delicious flavors – I almost doubled the spices. However the noodles turned out a bit mushy. Any recommendations on how to prevent this?
What are the “spices”???
I would cook the noodles first, did not work out well putting them in raw. Also, not a super flavorful recipe so feel free to increase the amount of spices, etc.