Miso Garlic Noodle Dump and Bake

Steps

1. Pre-heat the oven to 190°C.
2. Start by preparing your vegetables by washing them, wiping the mushrooms and peeling the carrots. Dice the garlic, ginger and 2 of the spring onions, slice the mushrooms and pepper into strips, slice the pak choi leaves in half lengthways and use the vegetable peeler to shave the carrots into long thin strips.
3. Next, add your miso and chili paste, sesame oil, chopped ginger, cinnamon, soy sauce, coconut milk and vegetable stock to your baking dish and whisk to combine.
4. Add your vegetables to the coconut milk mixture and mix before adding in your noodle nests and mixing once again.
5. Finally, chop your tofu into blocks and add to the top of the dish so it crisps up when cooking.
6. Place in the oven for 15 minutes. Once the time is up, stir everything to combine and cook for a further 5-10 minutes. When the noodles are tender, sprinkle the final chopped spring onion on top along with the chopped coriander leaves and cashews if using.

Equipment

• Long, deep casserole dish
• Sharp knife
• Chopping board
• Vegetable peeler
• Whisk
• Mixing spoon
• Teaspoon
• Tablespoon