04 Feb, 2025
One-pan creamy oyster mushroom noodles
This is the kind of dish that makes your midweek dinner feel so fuss-free and still so delicious—silky coconut broth, umami-rich miso, and a kick of ginger, with noodles and crispy tofu. The best part? It all comes together in one tray, meaning minimal prep and barely any washing up.
RecipesServes 4
Ingredients
- 300 g brown rice noodles
- 200 g firm tofu, chopped into 2-3cm cubes
- 200 g oyster mushrooms, roughly chopped
- 4 green onions, chopped
- 1 pak choy, chopped
For the sauce
- 1 can of low-fat coconut milk 400ml
- 12 g fresh ginger, grated
- 2 cloves garlic, crushed
- 3 tbsp tamari
- 2 tbsp coconut sugar or maple syrup
- 1/2 tsp chilli powder
- 200 ml water
To top:
- 2 tbsp sesame seeds
Method
- Preheat your oven to 200°C. In a large baking tray, add the noodles, tofu, mushrooms, spring onions, and pak choi. Pour over the coconut milk, tamari, lemon juice, garlic, ginger, chilli powder, coconut sugar, and water. Give it all a toss, making sure the noodles are coated in the sauce.
- Pop into the oven and bake for 20-25 minutes. After half the time, take it out and give it a stir.
- Take the tray out, give it one last mix, and top with fresh coriander, sesame seeds, or a squeeze of lime. Then plate up and enjoy the creamy, noodle goodness!
