One Pan Dump and Bake Ramen Noodles with Vegetables
In just 35 minutes, you can have this cozy one pan dump and bake ramen dish ready!
This weeknight hero meal has all the components of a steaming bowl of ramen but in a less traditional, easy way.
Think lightly spiced curry broth packed with fresh vegetables and ramen noodles, just like the viral dump and bake dumpling recipe.
I think we can all agree that a one pan dish is always handy to have in your back pocket! Just like my marry me chicken gnocchi dish and one pot boursin pasta, this one-pan ramen is the perfect recipe to make during the week. It only takes 10 minutes to prep, and all the work happens in the oven!
I love swapping out different veggies depending on what’s in season and what’s in my fridge! My go-tos are bell peppers, bok choy, and fresh spinach! And it wouldn’t be ramen without fun toppings. I serve this up with cilantro, a sprinkle of sesame seeds, a drizzle of chili oil, and some thinly sliced green onions!
Why you’ll love this recipe
- Quick & Easy: If you’re craving a quick red curry with noodles, this is the dump and bake ramen for you!
- Packed with veggies: You’ll find green veggies like bok choy plus red bell peppers.
- Customizable: You can swap in/out any vegetables you have on hand and add a protein of choice.
Ingredients needed
Peanut Butter: You can use crunchy or smooth peanut butter! Feel free to swap it out for almond butter if you have an allergy.
Bok Choy: Feel free to swap out bok choy for 2 cups of fresh baby spinach or even napa cabbage. Just stir it in after the foil comes off the baking dish!
Bell Peppers: I love using bell peppers in this peanut ramen, but if you aren’t a fan, then just add more carrots or bok choy.
Coconut Milk: Make sure you’re using canned coconut milk and not coconut milk that comes in a carton!
Curry paste: I love to use a red curry paste in this dump and bake ramen for a little Thai twist.
How to make this dump and bake ramen
- Preheat your oven to 350°Fahrenheit.
- In a large baking dish, pour in the coconut milk, chicken broth, peanut butter, soy sauce, red curry paste, sesame oil, grated ginger, lime juice, and pressed garlic. Stir everything together.
- Add in the sliced bell peppers, sliced carrots, and chopped bok choy. Nestle the bricks of ramen noodles in the middle of the baking dish, moving the vegetables to the side.
- Cover the dish with foil and bake for 15 minutes. After 15 minutes, remove the foil and loosen the noodles with a fork. Place the dish back in the oven for another 8-10 minutes, or until the noodles are tender.
- Remove the baked ramen from the oven and serve it in bowls. Top with chili oil, sesame seeds, sliced green onions, and some fresh cilantro!
How to make this ramen dish gluten-free
Need to make this dish gluten-free? Just make a few simple swaps, and you’re ready to go!
- You can make this gluten-free by using certified gluten-free ingredients like tamari instead of soy sauce, gluten-free chicken broth and gluten-free curry paste.
- For noodles, use 3 bricks of gluten-free brown rice ramen noodles instead of regular bricks of ramen noodles.
- Note: If using gluten-free brown rice noodles, this recipe is best enjoyed on the day it’s made. Leftovers might not hold up as well as brown rice noodles will become super soft.
Tips & Tricks
- Can’t have peanuts? If you’ve got a peanut allergy, then just swap out the peanut butter for almond butter! It’s still just as tasty.
- I’m using 2 tablespoons of Thai Kitchen red curry paste, which isn’t overly spicy. If you’re sensitive to spice, I recommend starting with 1 tablespoon of curry paste and tasting the sauce before adding more. You can always add more to your tastes!
- Don’t skip out on covering the dish with foil! It traps steam and helps the noodles cook in the oven.
Common questions
Yes! If you want to make this meal a bit more filling, top with chopped cooked chicken, cooked shrimp or tofu.
How to store
This recipe is best enjoyed the day it’s made. However, you can store for up to 1 day in an airtight container in the fridge. If using gluten-free brown rice ramen noodles, highly recommend enjoying on the day it’s made.
More one pan dinner recipes to love from the blog
- Easy One Pot Pasta Primavera (Quick 30 minute meal!)
- One Pan Creamy Spinach and Artichoke Orzo Bake
- One Pan Baked Gnocchi with Boursin Cheese & Tomatoes
One Pan Dump and Bake Ramen Noodles with Vegetables
Ingredients
For the ramen
- 400 ml can coconut milk
- 2 cups chicken broth
- 2 tbsp red curry paste
- 3 tbsp peanut butter
- 2 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 2 small garlic cloves, pressed or grated
- 1 inch piece of ginger, grated
- 1 lime, zested and juiced
- 1 small red pepper, thinly sliced (about 1 cup sliced)
- 2 medium carrots, julienned or thinly sliced (about 2 cups)
- 2 cups sliced baby bok choy
- 2 bricks of dry ramen noodles
For serving
- Fresh cilantro leaves
- Chili oil
- Sesame seeds
- Thinly sliced green onions
Instructions
- Preheat the oven to 375F.
- In a large baking dish add the coconut milk, chicken broth, red curry paste, peanut butter, soy sauce, sesame oil, pressed garlic, grated ginger, lime juice and lime zest. Whisk together to combine everything.
- Nestle the bricks of ramen noodles into the liquid in the middle of the baking dish and flip them a few times in the liquid. Then add the sliced carrots, sliced red pepper and chopped bok choy into the liquid around the noodles.
- Cover the dish with foil and bake for 15 minutes. After 15 minutes, remove the foil and gently loosen the noodles with a fork. Place back in the oven for 15 more minutes or until the noodles are tender. The vegetables will be just fork tender.
- Serve in bowls topped with your choice of fresh cilantro leaves, chili oil, sesame seeds and/or thinly sliced green onions.
Notes
- If there is a peanut allergy, you can substitute with almond butter.
- Add protein if desired – top with chopped cooked chicken breast, cooked shrimp or tofu.
- You can mix and match the vegetables if desired.
- You can swap the bok choy for 2 cups fresh baby spinach stirred in after the foil comes off the baking dish.
- If you don’t love bell peppers, swap for more carrots or even edamame.
- You can make this gluten-free by using certified gluten-free ingredients like tamari instead of soy sauce, gluten-free chicken broth and gluten-free curry paste. For noodles, use 3 bricks of gluten-free brown rice ramen noodles instead of regular bricks of ramen noodles.
- Note: If using gluten-free brown rice noodles, this recipe is best enjoyed on the day it’s made. Leftovers might not hold up as well as brown rice noodles will become super soft.
