Soy noodle and rice bake

    Soy noodle and rice bake


    55 people made this

    About this recipe: 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.

    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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