Georgina Hayden's spiced roast noodle traybake offers a quick and easy solution for busy families seeking a delicious dinner without the fuss. This one-tray wonder, inspired by social media trends, combines fragrant Thai herbs with creamy coconut milk and fresh vegetables for a satisfying meal that cooks in just 20 minutes.
Embracing the Social Media Trend
Hayden openly admits to being influenced by the popular social media trend of roasting noodles in a flavorful sauce. While she playfully suggests adding frozen gyozas or dumplings for extra authenticity, the recipe stands perfectly on its own as a plant-based core dish. The beauty of this traybake lies in its versatility; it can be enjoyed as is or enhanced with proteins like shredded chicken, pork, or a soft-boiled egg.
Simplifying Shopping with Supermarket Kits
One of the key advantages of this recipe is its reliance on readily available Thai herb and spice kits from large supermarkets. These kits typically include essential ingredients such as lemongrass, bird's eye chillies, and makrut lime leaves, eliminating the need to purchase each item separately. This not only saves time but also reduces food waste, making the recipe both convenient and economical.
Recipe Details and Preparation
The spiced roast noodle traybake requires minimal prep time—just five minutes—and cooks in a hot oven at 220C (200C fan)/425F/gas 7 for 15 to 20 minutes. It serves four people comfortably, making it ideal for family dinners or casual gatherings.
Ingredients List
- 3 garlic cloves, peeled and finely grated
- 3 tbsp tahini
- 2 tbsp soy sauce
- 1½ tbsp runny honey or maple syrup
- 400ml coconut milk
- Salt and black pepper to taste
- 1 lemongrass stalk
- 4 makrut lime leaves
- 2 bird's-eye chillies
- 1 vegetable stock cube
- 4 ramen noodle bundles (250g)
- 250g cherry tomatoes
- 1 small head of broccoli, cut into florets
- 1 bunch Thai basil, leaves picked
Cooking Instructions
- Begin by heating the oven to 220C (200C fan)/425F/gas 7. In a 20cm x 30cm roasting tray, combine the garlic, tahini, soy sauce, and honey. Stir in three tablespoons of just-boiled water to loosen the tahini, then whisk in the coconut milk. Season generously with salt and black pepper.
- Crush the lemongrass in a mortar to break it up slightly, then add it to the tray along with the lime leaves and chillies. For milder heat, simply prick the chillies; for more spice, crush them lightly in the mortar.
- Dissolve the vegetable stock cube in 900ml of just-boiled water and pour it into the tray. Whisk everything together thoroughly to combine the flavors.
- Nestle the ramen noodle bundles into the sauce, ensuring they are fully submerged. Add the cherry tomatoes and scatter the broccoli florets on top.
- Place the tray in the preheated oven and roast for 15 to 20 minutes, until the noodles are tender, the sauce has thickened, and the broccoli is lightly charred.
- Finish by scattering the fresh Thai basil leaves over the top before serving hot.
Why This Recipe Works
This spiced roast noodle traybake excels in its simplicity and depth of flavor. The combination of tahini, soy sauce, and coconut milk creates a rich, creamy base, while the Thai herbs infuse the dish with aromatic notes. The roasting process allows the vegetables to caramelize slightly, adding a delightful texture contrast to the tender noodles.
Moreover, the recipe's plant-based foundation makes it adaptable for various dietary preferences. Whether you stick to the vegetarian version or add protein, it remains a crowd-pleaser that requires minimal cleanup—thanks to the one-tray method.
In summary, Georgina Hayden's spiced roast noodle traybake is a testament to how modern cooking trends can translate into practical, family-friendly meals. With its quick preparation, accessible ingredients, and delicious results, it's a recipe worth trying for any home cook looking to simplify dinner time.
