Dump and Bake Ramen

FOLLOW TO SEE MORE OF MY DUMP & BAKE RECIPES! Ingredients 2 x Ramen Bricks (instant, discard flavour packets) 2 x Tbsp Peanut Butter 1 x Tbsp Red Curry Paste 1 x Tsp Minced Garlic 1 x Tsp Grated or Minced Ginger 1 x Tbsp Soy Sauce 1 x Tsp Sesame Oil 1 x Can Coconut Milk 400mL 1.5 x Cup Chicken Stock 1 x Bok Choy Optional: 1-2 x Eggs (crack on top before final bake) To Serve Fresh Coriander Chilli Oil Sesame Seedd Lime Wedges (optional) Method 1. Preheat oven to 180°C (fan). 2. In a medium baking dish (about 20 x 25 cm), whisk together: peanut butter, red curry paste, garlic, ginger, soy sauce, sesame oil, coconut milk and broth until smooth. 3. Add ramen bricks and press them into the liquid. Scatter bok choy on top. 4. Cover tightly with foil and bake for 20 minutes. 5. Remove foil, gently stir to loosen noodles. If using, crack eggs on top. 6. Bake uncovered for another 10-12 minutes, until eggs are cooked to your liking and noodles are soft and saucy. 7. Top with sesame seeds, coriander, chilli oil and serve.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Preheat oven to 180°C (fan).

Step 2

2. In a medium baking dish (about 20 x 25 cm), whisk together: peanut butter, red curry paste, garlic, ginger, soy sauce, sesame oil, coconut milk and broth until smooth.

Step 3

3. Add ramen bricks and press them into the liquid. Scatter bok choy on top.

Step 4

4. Cover tightly with foil and bake for 20 minutes.

Step 5

5. Remove foil, gently stir to loosen noodles. If using, crack eggs on top.

Step 6

6. Bake uncovered for another 10-12 minutes, until eggs are cooked to your liking and noodles are soft and saucy.

Step 7

7. Top with sesame seeds, coriander, chilli oil and serve.