Cooked - Thai Noodle Casserole (dump & Bake!)

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Thai Noodle Casserole (dump & Bake!)

4.0

2 13-oz cans coconut milk (760 mL)

1 cup vegetable broth (236 mL)

2 Tbsp Thai red curry paste (30 g)

2 Tbsp soy sauce (30 mL)

1 Tbsp chili garlic sauce (15 g)

1 Tbsp grated ginger

8 oz udon noodles (226 g)

1 14-oz package extra firm tofu (cut into bite-sized cubes, 400 g)

1 red bell pepper (cut into bite-sized pieces)

1 cup shelled edamame

1 8-oz can water chestnuts (drained, 226 g)

2 handfuls roughly chopped fresh spinach

Serve with chopped green onions and fresh lime juice

Preheat oven to 375°F (190°C).
Sauce: Into a large (9x13 inch or similar) casserole dish, dump 2 13-oz cans coconut milk, 1 cup vegetable broth, 2 Tbsp Thai red curry paste, 2 Tbsp soy sauce, and 1 Tbsp chili garlic sauce, and 1 Tbsp grated ginger. Whisk to combine.
Fillings: Add 8 oz udon noodles, using a spoon to separate the noodles from each other (they'll stick together if they're touching too much while cooking). Add 1 14-oz package extra firm tofu (cubed), 1 red bell pepper (chopped), 1 cup shelled edamame, and 1 8-oz can water chestnuts (drained). Gently stir to combine.
Bake: Tightly cover with aluminum foil and bake for 20 to 30 minutes, or until noodles are al dente (mostly tender but still have a little firmness in the middle).
Spinach: Stir in 2 handfuls roughly chopped fresh spinach and return to the oven for 10 minutes, uncovered, until noodles are tender.
Serve warm, finishing with fresh lime juice and chopped green onions.

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Casserole

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 12 weeks ago

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