Rice Noodle Bake
Transform your weeknight dinners with this hearty and flavorful Rice Noodle Bake, a fusion of creamy comfort food and vibrant Asian-inspired flavors. Featuring tender rice noodles tossed with a colorful medley of sautéed vegetables, juicy shredded chicken (or tofu for a vegetarian option), and a savory soy-sesame sauce, this dish is elevated with a rich egg and cream mixture and baked to perfection under a golden blanket of melted cheddar cheese. Perfect for feeding a crowd, this one-dish wonder combines ease and versatility, making it an ideal choice for family meals or potluck gatherings. Garnish with fresh parsley for a pop of color and freshness, and enjoy a deliciously satisfying meal that’s ready in just about an hour.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Rice noodles
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Yellow onion, diced
- 2 medium Carrot, shredded
- 1 large Red bell pepper, diced
- 150 grams Mushrooms, sliced
- 300 grams Cooked and shredded chicken (or substitute firm tofu)
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 4 large Eggs
- 120 milliliters Heavy cream
- 200 grams Cheddar cheese, shredded
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
Bring a large pot of water to a boil. Add the rice noodles and cook according to the package instructions until tender (usually 3-5 minutes). Drain and rinse under cold water. Set aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, cooking until fragrant and the onion is translucent, about 3 minutes.
Add the shredded carrots, red bell pepper, and sliced mushrooms to the skillet. Cook until softened, about 5-7 minutes.
Stir in the cooked chicken (or tofu) and soy sauce, and drizzle in the sesame oil. Mix well and cook for another 2 minutes. Remove from heat.
In a bowl, whisk together the eggs and heavy cream. Stir in half of the shredded cheddar cheese.
In a large mixing bowl, combine the cooked rice noodles, the vegetable and chicken mixture, and the egg and cream mixture. Toss until everything is well-coated.
Transfer the mixture into the prepared baking dish and spread evenly.
Sprinkle the remaining shredded cheddar cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbling.
Remove from the oven and let cool for 5-10 minutes before serving.
Optional: Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 1336 mg | 445% | |
| Sodium | 4295 mg | 187% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 22.1 g | ||
| Protein | 187.9 g | 376% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1726 mg | 133% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2984 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
