Noodle Casserole

This Kosher Chinese Noodle Casserole blends the comforting texture of pasta with vibrant vegetables and a savory sauce, creating a delightful fusion dish. Perfect for a quick weeknight meal, it delivers both flavor and nutrition in every bite.

Ingredients

• Egg noodles - 150 grams
• Firm tofu - 100 grams, cubed
• Broccoli florets - 100 grams
• Carrot - 1 medium, julienned
• Red bell pepper - 1/2, sliced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, sliced
• Cornstarch - 1 teaspoon
• Vegetable broth - 200 ml
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. Cook the egg noodles according to package instructions, drain, and set aside.
3. In a large skillet, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
4. Add the cubed tofu and cook for 5-7 minutes until golden brown on all sides.
5. Stir in the broccoli, carrot, and red bell pepper, cooking for an additional 5 minutes until vegetables are tender.
6. In a small bowl, mix soy sauce, vegetable broth, cornstarch, salt, and pepper to create the sauce.
7. Add the cooked noodles to the skillet with the tofu and vegetables, then pour the sauce over the mixture, stirring to combine well.
8. Transfer the noodle mixture into a greased baking dish and spread evenly.
9. Bake in the preheated oven for 15 minutes until heated through.
10. Garnish with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• Packed with vitamins and minerals from the colorful vegetables, supporting overall health.

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