One-pan Ramen

This one-pan ramen recipe is a cozy and comforting dish that is perfect for rainy days. With a creamy coconut broth, tender noodles, and colorful vegetables, it is soothing, nourishing, and very easy to make. Everything comes together in a single baking dish, which means less cleanup and more time to enjoy your meal.

The recipe starts with precooked ramen noodles placed in the center of a baking tray. Around the noodles, fresh vegetables such as carrots, red bell pepper, green bell pepper, red cabbage, and spring onions add both flavor and color. Garlic and ginger provide warmth and depth, while coconut milk and vegetable stock create a rich, creamy broth. Once baked, the noodles absorb the flavors, and the vegetables become tender while still keeping some crunch.

This one-pan ramen recipe is naturally vegan, making it a great option for anyone seeking a plant-based comfort meal. It also offers flexibility: you can swap the vegetables for whatever you have on hand, or adjust the level of spice by adding chili oil. The garnishes—sesame seeds, cilantro, and chili oil—add freshness, texture, and a final layer of flavor.

In addition to being delicious, this dish is quick to prepare. From start to finish, you need only 30 minutes. Because everything is baked in one dish, it is an ideal recipe for busy weeknights when you want something both easy and satisfying. Furthermore, the balance of noodles, broth, and vegetables makes it a complete and filling meal without requiring any side dishes.

Overall, this one-pan ramen recipe is simple, flavorful, and perfect for cozy evenings. It is a dish that brings comfort, color, and nourishment to your table with very little effort.

Print Recipe

ONE-PAN RAMEN

This one-pan ramen recipe is the ultimate comfort food for rainy days. It’s soothing, flavorful, and incredibly easy to make. Everything bakes together in one dish, so you don’t need to worry about multiple pots or complicated steps. With tender noodles, colorful vegetables, and a creamy coconut broth, this dish is both nourishing and satisfying.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Dinner, lunch, Soup

Cuisine: Asian

Keyword: easy ramen, vegan ramen recipe

Servings: 2

Ingredients

• 200 g precooked ramen noodles
• 2 carrots julienned
• 1/2 red bell pepper julienned
• 1/2 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 according to desired taste
• 1 can coconut milk 400 ml
• 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 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.