Mie Noodles with Peanut Sauce from the Oven (Print Version)

# Ingredients:

→ Noodles and vegetables

01 - 4.5 oz (125g) dried egg-free ramen noodles or rice noodles

02 - 3 fresh carrots

03 - 1 small head of broccoli

04 - 1 red bell pepper

→ For the peanut sauce

05 - 1¼ cups (300ml) vegetable broth

06 - 1 cup (250ml) full-fat coconut milk

07 - ¼ cup (60g) natural peanut butter or peanut paste

08 - 1 tablespoon tomato paste

09 - 1 tablespoon yellow or red curry paste

10 - 1 teaspoon salt

# Instructions:

01 - Cut the carrots into thin matchsticks (julienne). Break or cut the broccoli into small florets that will cook quickly. Core the bell pepper and dice it into bite-sized pieces.

02 - In a bowl, whisk together the vegetable broth, coconut milk, curry paste, tomato paste, peanut butter, and salt until well combined and as smooth as possible (a few small lumps of peanut butter are fine as they'll melt during baking).

03 - Place the dry noodles in the center of a medium-sized baking dish. Arrange the prepared vegetables around the noodles. Pour the peanut sauce evenly over everything, making sure all the noodles are submerged.

04 - Bake in a preheated oven at 390°F (200°C) for 20-30 minutes. Halfway through cooking, give everything a good stir to ensure the noodles cook evenly. When finished, stir well to combine all ingredients before serving.

# Notes:

01 - This dish is cooked entirely in the oven - no pre-boiling or sautéing needed, making it perfect for busy weeknights.

02 - The sauce becomes wonderfully creamy as it bakes with the noodles and vegetables.

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