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.
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
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease a 2 litre casserole dish.
Melt butter in a large frying pan over medium heat. Brown noodles in the butter.
In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.