These noodles have real Moorish flavours. It is such a fantastic change from stir fried noodles and has a slight fusion mix of flavours. Children will also welcome this dish and will become a very popular main dish in the family!

vEG nOODLE BAKE

Serves 4

Ingredients 1 for Vegetables

250g Fine Noodles

1tbsp Oil

2 Carrots

Handful of Fine Green Beans

½ of Red Capsicum

½ of Green Capsicum

4 Large Mushrooms

½ Cup Cauliflower

6 Spring Onions

1 Cup-Grated Cheese- You can add more if you like it cheesy

 

For the Sauce, ingredients 2

1tbsp Olive Oil

2 Cans of Tinned Tomatoes- pureed

1tbsp Soya Sauce

3 Cloves Garlic

Salt to taste

Fresh Ground Pepper 1tsp

1tbsp Chilli Sauce

Pinch of Mixed Herbs

1 Large Onion- Finely Chopped

¼ Cup Water

 

Method

 

Boil the noodles in salt water and drain. Coat them with a little olive oil to prevent sticking. Leave aside.

Take all the vegetables in ingredients 1 and whizz them up in a food processor until finely chopped. Make sure you do not over blend or else it will become mushy. Alternatively you can finely chop all the vegetables by hand. Take a wide bottomed wok and add the oil and sauté the vegetables for a few minutes.

In another Enamel Pans, we need to cook the sauce. Take the oil and sauté the onions until translucent. Add the garlic and cook for a minute.  Add the tomatoes and all the rest of the ingredients. Cook the sauce for 10-15 minutes until the sauce has thickened slightly. Then add the vegetables to the sauce and simmer for a couple of minutes.

Check for salt at this stage. Add the noodles to the sauce and stir through. Again check for salt. Transfer the mixture onto a baking dish and sprinkle the cheese on top. Bake in a preheated oven on 190c until the cheese turns golden brown.

Serve hot! Yum.

 

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