My noodle traybakes are always a hit. With minimal hands-on time, this dish makes an ideal midweek meal full of flavour and texture. Pre-cooked noodles are coated in a sweet and spicy sauce and roasted until they become both sticky and crispy. Mangetout, peppers and cashews provide crunch, while the portobello mushrooms add a meaty richness.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
bell pepper 1 (sliced)
fresh coriander 1 (chopped)
lime 1 (wedges)
hoisin sauce 6 tbsp
sriracha 6 tbsp
rice vinegar 4 tbsp
straight to wok noodles 600 g
sesame oil 2 tbsp
mangetout 200 g
cashews 50 g
portobello mushroom 9
crispy chilli oil 6 tsp
Method
Preheat the oven to 200°C/180°C fan.
Thinly slice the bell pepper. Chop the coriander leaves and stalks. Cut the lime into wedges.
Combine the hoisin sauce, sriracha and rice vinegar in a small bowl. This is your sauce, reserve 1/3 of the sauce for serving.
Place the noodles in a large baking tray (breaking them up a little with your hands) and add the bell pepper. Drizzle over the sesame oil and 2/3 of the sauce, and combine well. Spread out into a thin layer and place in the oven for 5 minutes.
Remove the tray from the oven and toss through the mangetout and cashews. Place the mushrooms on top. Drizzle chilli oil over each one, and season with salt.
Place in the oven for 15 minutes, or until the mushrooms are cooked through and tender.
Take the tray out of the oven, scatter over the coriander and serve with the lime wedges and the reserved sauce on the side.
