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–+ servings
dump and bake ramen noodles and vegetables in a baking dish

One Pan Dump and Bake Ramen Noodles with Vegetables

5 from 1 vote
Course: dinner
Cuisine: asian inspired
Keyword: ramen
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 -4
Author: Jess
When you need a quick & delicious dinner, make this One Pan Dump and Bake Ramen Noodles with Vegetables! Dinner on the table in 30 minutes!
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Ingredients

For the ramen

  • 400 ml can coconut milk
  • 2 cups chicken broth (substitute for vegetable broth if desired)
  • 2 tbsp red curry paste
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce or tamari
  • 1 tsp sesame oil
  • 2 small garlic cloves, pressed or grated
  • 1 inch piece of ginger, grated
  • 1 lime, zested and juiced
  • 1 small red pepper, thinly sliced (about 1 cup sliced)
  • 2 medium carrots, julienned or thinly sliced (about 2 cups)
  • 2 cups sliced baby bok choy
  • 2 bricks of dry ramen noodles

For serving

  • Fresh cilantro leaves
  • Chili oil
  • Sesame seeds
  • Thinly sliced green onions

Instructions

  • Preheat the oven to 375F.
  • In a large baking dish add the coconut milk, chicken broth, red curry paste, peanut butter, soy sauce, sesame oil, pressed garlic, grated ginger, lime juice and lime zest. Whisk together to combine everything.
  • Nestle the bricks of ramen noodles into the liquid in the middle of the baking dish and flip them a few times in the liquid. Then add the sliced carrots, sliced red pepper and chopped bok choy into the liquid around the noodles.
  • Cover the dish with foil and bake for 15 minutes. After 15 minutes, remove the foil and gently loosen the noodles with a fork. Place back in the oven for 15 more minutes or until the noodles are tender. The vegetables will be just fork tender.
  • Serve in bowls topped with your choice of fresh cilantro leaves, chili oil, sesame seeds and/or thinly sliced green onions.

Notes

  • If there is a peanut allergy, you can substitute with almond butter.
  • Add protein if desired - top with chopped cooked chicken breast, cooked shrimp or tofu.
  • You can mix and match the vegetables if desired. 
    • You can swap the bok choy for 2 cups fresh baby spinach stirred in after the foil comes off the baking dish.
    • If you don’t love bell peppers, swap for more carrots or even edamame.
  • You can make this gluten-free by using certified gluten-free ingredients like tamari instead of soy sauce, gluten-free chicken broth and gluten-free curry paste. For noodles, use 3 bricks of gluten-free brown rice ramen noodles instead of regular bricks of ramen noodles. 
  • Note: If using gluten-free brown rice noodles, this recipe is best enjoyed on the day it's made. Leftovers might not hold up as well as brown rice noodles will become super soft.
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