Having enjoyed vegetables bean noodles, I have thought of writing recipe to make others to know how to make vegetables bean noodles bake.

You may also enjoy learning some more recipes as follow:


3 cups cooked noodles
2 cups cooked soybeans
(1 cup uncooked)
1/2 head celery
2 carrots
1 potato
1 ears fresh corn
4 tomatoes
4 tablespoon oil
5 tablespoon wheat flour
3 cups soybeans stock
1 tablespoon salt
1/4 tablepoon pepper
1/4 teaspoon mustard power
1/2 teaspoon sage
2 teaspoons basil
1/3 cup minced parsley


Cook soybeans early in day. Cook noodles and drain. Prepare all vegetables; dice the celery and onion, grate the carrots and potato, remove the corn from the cobs, chop one tomato and slice the remaining three.

Saute onions and celery in oil until soft. Stir in flour and cook several minutes, stirring over medium heat. Slowly add soybean stock, stirring constantly. Keep heat low. Add carrots, potato, corn, chooped tomato and seasonings. Bring to boil to thicken stirring all the whole, and remove from heat.

Preheat oven to 350c. In a greased 9 X 113 baking dish, alternate layers of beans and noodles, poring some of the vegetable gravy over each layer. Liquid should come almost to top om mixture. Arrange tomato slices over top of casserole and sprinkle with parsley. Bake for 40 minutes

Serve for 8. This very colorful casserole relies on neither cheese not eggs for its appeal. We think there’s something special about the combination of noodles, corn and soybeans and for nutritional value, it ca’t be topped.