ONE PAN PEANUT BUTTER RAMEN
This one-pan peanut ramen recipe is the ultimate comfort food for the fall/winter season. The best part is, that it’s so easy to make! Everything bakes in one dish, so the clean-up is super quick. With tender noodles, colorful vegetables, and a creamy coconut broth with peanut butter, this dish is cozy and satisfying.
Servings: 2
Ingredients
- 200 g precooked ramen noodles 7oz
- 1 carrot julienned
- 1 cup red cabbage thinly shaved
- 2 cups broccoli florets
- 1 cup sliced shiitake mushrooms
- 2 spring onions chopped (save some for garnish)
- 2 cloves garlic finely chopped
- 1 tbsp ginger grated or finely chopped
- 1 red chili optional (save some for garnish)
- 3 tbsp peanut butter
- 1/2 tbsp gochujang paste or red curry paste
- 2 tsp soy sauce or tamari
- 1 can coconut milk 400 ml
- 1 cup vegetable stock
- For garnish:
- Crushed peanuts
- Spring onion
- Red chili
Instructions
- Preheat the oven to 180°C (350°F).
- Place the precooked ramen noodles in the center of a baking dish. Arrange the carrots, broccoli, red cabbage, and mushrooms around the noodles.
- Add peanut butter, gochujang paste, soy sauce, garlic, ginger spring onion, and fresh chili (if using).
- Pour the coconut milk and vegetable stock over everything.
- Bake for around 15-20 minutes, until the vegetables are tender and the broth is hot. Check regularly and give it a stir if needed. Once done, remove from the oven and gently stir to combine the noodles with the broth.
- Divide into bowls and garnish with crushed peanuts, spring onion, and red chili. Enjoy immediately!