Rhiannon Lambert's veggie baked noodles recipe
Created by The Tesco Recipes team
Nutritionist Rhiannon Lambert's veggie baked noodles are a great healthy dinner idea. They're packed with 2 of your 5-a-day and tofu for extra protein. Bung all the ingredients into a tray with a dash of coconut milk, then let the oven do all the work. Simple, healthy and full of feel good ingredients.
See method- Serves 4
- Takes 40 mins
- 410 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 250g dried wholewheat noodles
- 200g firm tofu, cut into bite-sized cubes
- 300g mushrooms, roughly chopped
- 2 spring onions, diced
- 200g carrots, grated
- 100g beansprouts
- 400g tin light coconut milk
- 2½ tbsp reduced-salt soy sauce
- ½ lemon, juiced
- 2 garlic cloves, crushed
- 12g fresh ginger, grated
- 1 red chilli, finely chopped
- ½ vegetable stock cube made up to 500ml
- fresh coriander or sesame seeds, to garnish (optional)
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Shop ingredientsEach serving contains
- Energy
- 1725kJ 410.0kcal
- Fat
- 11g
- Saturates
- 6g
- Salt
- 1.7g
- Sugars
- 9g
of the Reference intake
Carbohydrate 53.8gProtein 19.6gFibre 10.6g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Add the noodles, tofu, mushrooms, spring onions, grated carrots and beansprouts to a baking tray. Pour over the coconut milk, soy sauce, lemon juice, crushed garlic, grated ginger, chilli and vegetable stock. Toss everything together gently, ensuring the noodles are well-coated in the sauce and the vegetables are evenly distributed.
- Cover the baking tray with tin foil and bake in the oven for 15 mins. Remove the tin foil, stir and break up the noodles then bake for another 10 mins, uncovered, until the noodles are tender and the sauce has thickened slightly.
- Remove from the oven and mix well, then garnish with fresh coriander or sesame seeds to serve, if you like.
- See more Healthy recipes
