Coconut Noodle Bake With Peanuts Recipe

About this recipe

A hearty and flavorful Asian-inspired casserole featuring tender beef, crunchy cashews, and a creamy sauce, perfect for a satisfying dinner.

Ingredients

• 160 g Wai Wai Chinese Hakka Egg Noodles
• 100 g Sambar Onion Peeled
• 100 g Celery
• 125 g White Shimeji Mushroom (Anabe)
• 180 ml Mother Dairy Milk
• 125 g Mooz Butter Garlic & Herbes
• 250 ml Coco Mama Coconut Milk
• 500 g Whole Farm Grocery Raw Peanuts
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Popular Essentials Black Pepper

Instructions

1. 1. Cook 250 g egg noodles in boiling water until al dente; drain and set aside.
2. 2. Heat 1 tablespoon vegetable oil in a pan. Add 1 finely chopped onion, season with salt and pepper, and cook until the onion is soft. Drain any excess grease.
3. 3. In the same pan, sauté 100 g sliced mushrooms in 1 tablespoon butter until lightly browned. Add 1/2 cup chopped celery, cooking for another 2 minutes.
4. 4. In a large mixing bowl, combine the cooked noodles, sautéed vegetables, 200 ml coconut milk, and 200 ml milk. Mix well to coat everything evenly.
5. 5. Transfer the mixture to a greased casserole dish and spread it out evenly. Cover with aluminum foil and bake in a preheated oven at 180°C (350°F) for 30 minutes.
6. 6. Remove the casserole from the oven, uncover, and sprinkle 100 g chow mein noodles and 100 g roasted peanuts evenly over the top.
7. 7. Return the casserole to the oven and bake uncovered for an additional 30 minutes, or until the top is golden and crispy.
8. 8. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Asian-Style Peanut Bake!