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.
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.