Georgina Hayden presents a quick and easy spiced roast noodle traybake, inspired by a social media trend. The recipe simplifies shopping by using supermarket Thai herb and spice kits, which include key ingredients like lemongrass, bird's eye chillies, and makrut lime leaves.
The dish is built around a fragrant coconut milk sauce, with noodles and vegetables roasted together on a single tray. Hayden suggests it can be served as a plant-based meal or topped with shredded chicken, pork, a soft-boiled egg, or frozen dumplings for added protein.
To prepare, heat the oven to 220C (200C fan)/425F/gas 7. In a 20cm x 30cm roasting tray, combine grated garlic, tahini, soy sauce, honey, and just-boiled water, then whisk in coconut milk and season. Add crushed lemongrass, lime leaves, and chillies—prick them for milder heat or crush for extra spice.
Dissolve a vegetable stock cube in 900ml just-boiled water and pour into the tray. Submerge four ramen noodle bundles in the liquid, scatter cherry tomatoes and broccoli florets on top, and roast for 15-20 minutes until noodles are tender and sauce thickened. Finish with fresh Thai basil leaves and serve immediately.
