One-Pan Baked Noodles
Craving a stress-free dinner that bursts with flavor? Dive into these mouthwatering one-pan baked noodles! Simply combine creamy coconut milk, zesty tamari, and a medley of fresh veggies with your favorite noodles and a splash of water, then let the oven work its magic for just 20 minutes. It's an effortless dish that’s sure to delight your taste buds!
Prep
5
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic
- ginger
- a cup of water (240 ml)
🥩Meat & Seafood(1)
- tofu (240 ml)
🫙Pantry Staples(3)
- coconut milk (240 ml)
- noodles (240 ml)
- mixed veg of choice
📦Other(3)
- chilli
- spices
- tamari (15 ml)
👨🍳 Instructions
- 1
Preheat the oven.
- 2
In a dish, combine coconut milk, tamari, chilli, ginger, garlic, spices, mixed vegetables, tofu, noodles, and water.
- 3
Bake for 20 minutes.
💡 Pro Tips
- ✓Preheat the oven to 400°F (204°C) rather than a lower temperature, since the high heat is necessary to drive off excess moisture from the coconut milk and water mixture in just 20 minutes, allowing the noodles to properly hydrate without becoming a soupy mess.timing400°F (204°C)
- ✓Break dried rice or wheat noodles into a single even layer submerged in the liquid before baking, because uneven stacking causes some strands to stay hard and chalky while others turn to mush, as starch gelatinization requires consistent water contact at 140-180°F.technique140-180°F gelatinization range
- ✓Press tofu for at least 15 minutes before cubing and adding it to the dish, since removing 2-3 tablespoons of expelled water per block allows the tofu to absorb the tamari-coconut milk marinade instead of diluting it further during baking.ingredient15 minutes pressing
- ✓Use full-fat coconut milk (17-19% fat content) rather than light versions, as the higher fat content creates a creamy emulsified sauce that coats noodles evenly, while low-fat versions can separate and turn watery under sustained oven heat.ingredient17-19% fat content
- ✓Cover the dish tightly with foil for the first 15 minutes of baking to trap steam and cook the noodles through, then uncover for the final 5 minutes so surface moisture evaporates and edges caramelize via Maillard reaction.technique15 min covered, 5 min uncovered
Share this recipe
Prep
5
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
One-Pan Baked Noodles
Craving a stress-free dinner that bursts with flavor? Dive into these mouthwatering one-pan baked noodles! Simply combine creamy coconut milk, zesty tamari, and a medley of fresh veggies with your favorite noodles and a splash of water, then let the oven work its magic for just 20 minutes. It's an effortless dish that’s sure to delight your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic
- ginger
- a cup of water (240 ml)
🥩Meat & Seafood(1)
- tofu (240 ml)
🫙Pantry Staples(3)
- coconut milk (240 ml)
- noodles (240 ml)
- mixed veg of choice
📦Other(3)
- chilli
- spices
- tamari (15 ml)
👨🍳 Instructions
- 1
Preheat the oven.
- 2
In a dish, combine coconut milk, tamari, chilli, ginger, garlic, spices, mixed vegetables, tofu, noodles, and water.
- 3
Bake for 20 minutes.
💡 Pro Tips
- ✓Preheat the oven to 400°F (204°C) rather than a lower temperature, since the high heat is necessary to drive off excess moisture from the coconut milk and water mixture in just 20 minutes, allowing the noodles to properly hydrate without becoming a soupy mess.timing400°F (204°C)
- ✓Break dried rice or wheat noodles into a single even layer submerged in the liquid before baking, because uneven stacking causes some strands to stay hard and chalky while others turn to mush, as starch gelatinization requires consistent water contact at 140-180°F.technique140-180°F gelatinization range
- ✓Press tofu for at least 15 minutes before cubing and adding it to the dish, since removing 2-3 tablespoons of expelled water per block allows the tofu to absorb the tamari-coconut milk marinade instead of diluting it further during baking.ingredient15 minutes pressing
- ✓Use full-fat coconut milk (17-19% fat content) rather than light versions, as the higher fat content creates a creamy emulsified sauce that coats noodles evenly, while low-fat versions can separate and turn watery under sustained oven heat.ingredient17-19% fat content
- ✓Cover the dish tightly with foil for the first 15 minutes of baking to trap steam and cook the noodles through, then uncover for the final 5 minutes so surface moisture evaporates and edges caramelize via Maillard reaction.technique15 min covered, 5 min uncovered