RICE NOODLE TRAY BAKE
This crispy rice noodle bowl is one of those recipes that feels effortless but tastes special. The noodles turn golden and crunchy in the oven while the veggies soften and caramelize around the edges. It’s light, comforting, and perfect when you want something quick with lots of texture. You can also swap the vegetables for whatever you have in the fridge, making it a great clean-out meal.
Servings: 1
Ingredients
- 70 g uncooked rice noodles about 2.5 oz
- 1 cup shaved red cabbage
- 1 carrot julienned
- 6 –8 brussels sprouts thinly sliced
- 5 shiitake mushrooms thinly sliced
- 1 tbsp grated ginger
- 1 clove garlic grated
- olive oil to drizzle
For the dressing:
- 2 tbsp soy sauce
- 1/2 stalk spring onion greens finely sliced
- Juice of 1/2 lime
- 1 tbsp toasted sesame seeds
- 1 tsp hot sauce optional
- 2 tsp rice vinegar
For garnish:
- Black and white sesame seeds
- 1/2 avocado thinly sliced
Instructions
- Add the rice noodles to a bowl, cover with hot water, and stir. Let them soften for a few minutes until they still have a slight bite. Drain well.
- Spread the noodles and prepared vegetables on a lined baking tray.
- Grate the ginger and garlic over the top and drizzle with olive oil.
- Bake at 200°C / 400°F for 15–20 minutes until the vegetables are soft and the edges start to crisp. Check halfway and add a little more oil if needed. For extra crispiness, switch to the oven’s grill or broil function for the last 5 minutes.
- Mix all dressing ingredients in a small bowl.
- Add the crispy rice noodles and roasted vegetables to a serving bowl.
- Top with avocado and sprinkle with sesame seeds.
- Pour the dressing over just before eating and enjoy immediately.