Soy noodle and rice bake

    1 hour

    Egg noodles browned in butter, then stirred with rice and the Asian-esque flavours of soy sauce, water chestnuts and vegetable broth, all baked into this unnusual twist on a noodle casserole.

    55 people made this

    Serves: 6 

    • 110g butter
    • 140g thin egg noodles
    • 190g uncooked express rice
    • 60g dry onion soup mix
    • 950ml vegetable stock
    • 140g drained and sliced tinned water chestnuts
    • soy sauce to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease a 2 litre casserole dish.
    2. Melt butter in a large frying pan over medium heat. Brown noodles in the butter.
    3. In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
    4. Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.

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    Average global rating:

    Reviews in English (46)


    I have to admit I wasn't sure about this recipe, but I needed a side dish and I had printed this one a while back. I thought the 2 envelopes of onion soup mix might be too much, but boy was I wrong. This was very good. It has a nice blend of flavors and textures. The crispy noodles on top and the water chestnuts add the right amount of crunch. My husband told me he wouldn't mind if I made this once a week!!  -  31 Mar 2003  (Review from Allrecipes US | Canada)


    Loved this dish! I left out the water chestnuts because none of us care for them, and I used vermicelli, broken into small pieces instead of the thin egg noodles. This recipe is going to be part of my regular rotation for sure.  -  21 Sep 2004  (Review from Allrecipes US | Canada)


    This rice has a mild but delicious flavor It is a great side dish when you're serving other dominant flavors. The recipe as followed makes a very large amount enough for a big crowd. Enjoy!!  -  28 Jan 2001  (Review from Allrecipes US | Canada)

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