Homemade Baked Noodles
Submitted by stelladias77
Asian-style baked noodle casserole layered with stir-fried vegetables, creamy white sauce, and a golden breadcrumb crust. A fusion comfort dish that transforms simple ingredients into something special.
YIELD
5 servingsPREP
30 minCOOK
20 minREADY
55 minThis recipe bridges cultures, tossing boiled noodles with ginger-garlic stir-fried vegetables and a surprising layer of bechamel sauce before baking.
Carrots, cabbage, and bell peppers get a quick sauté with soy sauce and tomato sauce, then nestle into the noodles along with spoonfuls of white sauce.
Press it all into a greased pan, top with more sauce and breadcrumbs, then bake until the top turns golden and crispy while the inside stays creamy and tender.
Kitchen Tips
- Drain noodles thoroughly; excess water makes the casserole soggy
- Use any Asian-style noodles (lo mein, udon, or even ramen without seasoning packet)
- Make or buy bechamel sauce ahead to speed up assembly
- Let rest 10 minutes after baking for cleaner slices when serving
Variations
- Protein Boost: Add diced tofu, cooked chicken, or shrimp to the vegetable mixture
- Spicy Kick: Stir sriracha or chili garlic sauce into the white sauce
- Cheese Lover: Sprinkle shredded mozzarella or cheddar between layers
Ingredients
Directions
Boil the noodles when it is cooked, keep it aside and let the water drain.
Preheat oven to 200 cup degree.
In a pan heat 2 tablespoons vegetable oil.
Add ginger, garlic and onion, sauté for 2 minutes.
Add carrot, cabbage and bell pepper, cook 3 minutes.
Add soy sauce, tomato sauce, pepper vegetable cube and salt. Mix well.
After the sauce starts to boil, add the cooked noodles and mix well.
After a few minutes remove from heat.
Add onion and 75 ml white sauce.
Mix well.
Grease a round pan (8 inch diameter).
Sprinkle breadcrumbs and put the noodles in greased pan.
Press down the noodles.
Pour 75 ml white sauce on noodles and sprinkle breadcrumbs on top.
Bake 20 minutes until it’s cooked through.
Serve hot. Enjoy.
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