Lagman Cheese Noodle Bake

Method

1. Preheat the oven (oven) to 220 °C. Finely chop the onion and garlic and cut the pepper into 1 cm pieces.

   oven

2. Heat the oil in a 22 cm pan over medium-high heat, add the beef and fry for 5 min, breaking it up, until no pink remains and it starts to brown.

   Add in this stepvegetable oil 1½ tbspminced beef 160 g

   medium-high heat

3. Add the onion, garlic and pepper and fry over medium heat for 4 min, until the onion is translucent.

   Add in this steponion ½garlic cloves 2bell pepper 1

   medium heat

4. Stir in the tomato paste, cumin and chilli flakes and fry for 30 seconds until fragrant, then add the tomatoes, water and salt and simmer over medium-low heat for 8 min. It is ready when a spatula drawn across the bottom leaves a path for a moment. Don't reduce it too far: the noodles soak up more sauce in the oven.

   Add in this steptomato paste 1 tbspground cumin ¾ tspred chilli flakes ½ tspcanned chopped tomatoes 160 gwater 80 mlsalt ½ tsp

   medium-low heat

5. Bring a pot of water (2 L) to a rolling boil over high heat and cook the noodles for 2 min, 1 minute less than the packet says so they don't turn soft in the oven. Drain and toss straight into the sauce pan until evenly coated.

   Add in this stepfresh thick wheat noodles (udon) 200 g

   high heat

6. Spread the noodles in a 20×15 cm baking dish and cover evenly with the mozzarella. Bake in the oven (oven) for 12 min, until the cheese is bubbling with brown spots. The dish is very hot, so use oven gloves; rest it for 3 minutes, then scatter with sliced spring onions and serve.

   Add in this stepgrated mozzarella 100 gspring onions 1

   oven