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.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9x13-inch baking dish lightly with olive oil or cooking spray.

Step 2

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.

Step 3

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.

Step 4

Add the shredded carrots, red bell pepper, and sliced mushrooms to the skillet. Cook until softened, about 5-7 minutes.

Step 5

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.

Step 6

In a bowl, whisk together the eggs and heavy cream. Stir in half of the shredded cheddar cheese.

Step 7

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.

Step 8

Transfer the mixture into the prepared baking dish and spread evenly.

Step 9

Sprinkle the remaining shredded cheddar cheese over the top.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbling.

Step 11

Remove from the oven and let cool for 5-10 minutes before serving.

Step 12

Optional: Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	1744.6 grams (1744.6g)

Amount per serving	% Daily Value*
Calories	2845

Total Fat 178.30g	229%
Saturated Fat 82.90g	415%
Polyunsaturated Fat 8.60g
Cholesterol 1336mg	445%
Sodium 4295mg	187%
Total Carbohydrate 112.60g	41%
Dietary Fiber 14.60g	52%
Total Sugars 22.10g
Protein 187.90g	376%

Vitamin D 222IU	1110%
Calcium 1726mg	133%
Iron 12mg	67%
Potassium 2984mg	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.

Source of Calories

Fat: 57.2%

Protein: 26.8%

Carbs: 16.0%