A cozy one-pan ramen with creamy coconut broth and fresh veggies. Ready in 30 minutes, it’s the perfect quick meal for cold nights or lazy evenings in.
Ingredients
- 200 g precooked ramen noodles
- 2 carrots julienned
- ½ red bell pepper julienned
- ½ green bell pepper julienned
- 1 cup red cabbage thinly shaved
- 2 spring onions chopped (save some for garnish)
- 1 clove garlic finely chopped
- 1 tbsp ginger grated or finely chopped
- 1 tbsp red curry paste or according to desired taste
- 1 x 400 ml can coconut milk
- 1 cup vegetable stock
For garnish:
- Black and white sesame seeds
- Spring onion
- Cilantro optional
- Chili oil optional
Instructions
- Preheat the oven to 180°C (350°F). Place the precooked ramen noodles in the center of a baking dish. Arrange the carrots, red bell pepper, green bell pepper, red cabbage, and spring onions around the noodles. Sprinkle the garlic and ginger evenly over the vegetables.
- Pour the coconut milk and vegetable stock over everything. Bake for 15 to 20 minutes, until the vegetables are tender and the broth is hot. Remove from the oven and gently stir to combine the noodles with the broth.
- Divide into bowls and garnish with sesame seeds, cilantro, and chili oil if using.