Thai Noodle Casserole (Dump & Bake!)

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 13-oz cans coconut milk (760 mL)

1 cup vegetable broth (236 mL)

2 Tbsp Thai red curry paste (30 g)

2 Tbsp soy sauce (30 mL)

1 Tbsp chili garlic sauce (15 g)

1 Tbsp grated ginger

8 oz udon noodles (226 g)

1 14-oz package extra firm tofu (cut into bite-sized cubes, 400 g)

1 red bell pepper (cut into bite-sized pieces)

1 cup shelled edamame

1 8-oz can water chestnuts (drained, 226 g)

2 handfuls roughly chopped fresh spinach

Serve with chopped green onions and fresh lime juice

Directions

Preheat oven to 375°F (190°C).

Sauce: Into a large (9x13 inch or similar) casserole dish, dump 2 13-oz cans coconut milk, 1 cup vegetable broth, 2 Tbsp Thai red curry paste, 2 Tbsp soy sauce, and 1 Tbsp chili garlic sauce, and 1 Tbsp grated ginger. Whisk to combine.

Fillings: Add 8 oz udon noodles, using a spoon to separate the noodles from each other (they'll stick together if they're touching while cooking–if needed, layer some noodles on bottom and some above the other ingredients to fully separate them). Add 1 14-oz package extra firm tofu (cubed), 1 red bell pepper (chopped), 1 cup shelled edamame, and 1 8-oz can water chestnuts (drained). Gently stir to combine.

Bake: Tightly cover with aluminum foil and bake for 20 to 30 minutes, or until noodles are al dente (mostly tender but still have a little firmness in the middle).

Spinach: Stir in 2 handfuls roughly chopped fresh spinach and return to the oven for 10 minutes, uncovered, until noodles are tender.

Serve warm, finishing with fresh lime juice and chopped green onions.

Nutrition

• Calories: 640 kcal
• Total Fat: 44 g
• Saturated Fat: 24 g
• Unsaturated Fat: 9 g
• Sodium: 1180 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 8 g
• Total Sugars: 7 g
• Protein: 24 g