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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Main Course, Soup
Cuisine: Asian
Keyword: baked ramen, one pan ramen, one pot meals, Peanut Butter Ramen, vegan ramen recipe
Servings: 2
- 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
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!