Lao-style Baked Noodle Casserole

Ingredients

In this Lao adaptation, we incorporate traditional Lao spices and flavors to elevate the original Mauritian Makawoni au graten. The Lao-style Baked Noodle Casserole features the addition of fragrant herbs like lemongrass, galangal, and kaffir lime leaves, which infuse the dish with a distinct Lao aroma. The use of Lao chili paste adds a subtle spiciness, enhancing the overall flavor profile. Additionally, we incorporate Lao cooking techniques, such as baking the casserole to achieve a crispy golden top, which adds a delightful textural contrast to the creamy layers. We alse have the original recipe for Makawoni au graten, so you can check it out.

• 250g (8.8 oz) rice noodles 250g (8.8 oz) rice noodles
• 300g (10.6 oz) chicken breast, thinly sliced 300g (10.6 oz) chicken breast, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 2 kaffir lime leaves, torn 2 kaffir lime leaves, torn
• 2 tablespoons Lao chili paste 2 tablespoons Lao chili paste
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• 200ml (7 fl oz) chicken broth 200ml (7 fl oz) chicken broth
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the rice noodles according to package instructions until al dente. Drain and set aside.
3. 3.
   In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and golden.
4. 4.
   Add the sliced chicken breast to the pan and cook until lightly browned.
5. 5.
   Stir in the lemongrass, galangal, kaffir lime leaves, and Lao chili paste. Cook for another minute to release the flavors.
6. 6.
   Pour in the coconut milk and chicken broth. Bring to a simmer.
7. 7.
   Add the fish sauce, soy sauce, sugar, and salt. Stir well to combine.
8. 8.
   Remove the lemongrass, galangal, and kaffir lime leaves from the sauce.
9. 9.
   In a baking dish, layer half of the cooked rice noodles, followed by half of the chicken mixture. Repeat the layers.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
11. 11.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its aromatic oils before adding it to the dish.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of powder for every thumb-sized piece of fresh galangal.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the dish to release their citrusy aroma.

Tips & Tricks

• For a vegetarian version, replace the chicken with tofu or your favorite vegetables.
• Adjust the spiciness by adding more or less Lao chili paste according to your preference.
• To make it more indulgent, sprinkle some grated cheese on top before baking.
• Serve the casserole with a side of fresh cucumber slices to balance the flavors.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch.

Serving advice

Serve the Lao-style Baked Noodle Casserole hot, straight from the oven. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the casserole in a baking dish, allowing the golden, crispy top to be visible. Sprinkle some additional fresh cilantro on top for an appealing presentation.