I wasn't sure the noodle layer would get enough liquid on it to cook properly underneath everything, but enough liquid came out of the beans and meat sauce for it to cook just fine. It actually lightly browned on the bottom side that was touching the glass baking dish. I could eat the miracle noodles, but this recipe has no fishy smell in preparing, so I use this for all my noodles now. Really like noodle texture in light sauced dishes like this; really soft like gnocchi in creamier, saucier dishes.

I'm going to try to press it through a garlic press into simmering stock for the next batch of soup I make and see how that works out.