IMG_3535

Tray Bake Peanut Ramen

This tray bake peanut ramen is seriously easy, all you need is one tray! The broth is mixed directly in the baking dish, then the noodles, seitan, edamame, and vegetables are piled on top and baked. No extra pots, no messy pans and no stress. It is creamy, spicy, and packed with flavour, with about 39 grams of protein per serving from the seitan and edamame. Perfect for weeknights when something cosy, filling, and lazy is needed.

Prep Time

10 Minutes

Cook Time

40 Minutes

Serves

3

Share Recipe

Tray Bake Peanut Ramen

Tray Bake Peanut Ramen

This tray bake peanut ramen is seriously easy, all you need is one tray! The broth is mixed directly in the baking dish, then the noodles, seitan, edamame, and vegetables are piled on top and baked. No extra pots, no messy pans and no stress. It is creamy, spicy, and packed with flavour, with about 39 grams of protein per serving from the seitan and edamame. Perfect for weeknights when something cosy, filling, and lazy is needed.

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Serves: 3

Ingredients:

Base:

  • 250 g dry ramen noodles
  • 370 g seitan, torn into bite-size pieces
  • 1 cup edamame beans, cooked

Vegetables:

  • 1 medium carrot, grated or finely julienned
  • 1 capsicum, thinly sliced
  • 2 packed cups Chinese (napa) cabbage, thinly sliced
  • 1 spring onion, sliced

Spiced Peanut Broth:

  • 1 cup vegetable broth
  • 1 cup soy milk
  • 1 and 1/4 cup full-fat canned coconut cream
  • 1/4 cup peanut butter
  • 2 tbsp tamari or soy sauce
  • 1 heaped tbsp red curry paste
  • 2 garlic cloves, finely diced
  • 1/4 tsp ground ginger
  • juice of 1/2 lime
  • 1 tbsp maple syrup
  • 1/3 cup nutritional yeast
  • pinch of salt and black pepper

Garnish:

  • sesame seeds
  • spring onion, chopped
  • fresh coriander, chopped

Preparations:


  1. Preheat oven to 190°C (375°F).

  2. In a large baking dish, whisk together all broth ingredients until smooth.

  3. Pile the ramen noodles on top of the broth. Add the carrot, capsicum, Chinese cabbage, edamame, seitan and spring onion. Gently press noodles down so they are mostly submerged.

  4. Cover the tray tightly with foil and bake for 25 minutes.

  5. Remove foil, stir gently, then continue baking for 15 minutes uncovered until the noodles are tender and the sauce is slightly reduced.

  6. Remove from the oven and let rest for 5 minutes. Optionally garnish with sesame seeds, coriander and spring onions. Serve hot, scooping like a casserole.



'); printWindow.document.write(printContent.html()); printWindow.document.write(''); printWindow.document.close(); printWindow.focus(); setTimeout(function () { printWindow.print(); printWindow.close(); }, 500); }); });

Ingredients

Base:

  • 250 g dry ramen noodles
  • 370 g seitan, torn into bite-size pieces
  • 1 cup edamame beans, cooked

Vegetables:

  • 1 medium carrot, grated or finely julienned
  • 1 capsicum, thinly sliced
  • 2 packed cups Chinese (napa) cabbage, thinly sliced
  • 1 spring onion, sliced

Spiced Peanut Broth:

  • 1 cup vegetable broth
  • 1 cup soy milk
  • 1 and 1/4 cup full-fat canned coconut cream
  • 1/4 cup peanut butter
  • 2 tbsp tamari or soy sauce
  • 1 heaped tbsp red curry paste
  • 2 garlic cloves, finely diced
  • 1/4 tsp ground ginger
  • juice of 1/2 lime
  • 1 tbsp maple syrup
  • 1/3 cup nutritional yeast
  • pinch of salt and black pepper

Garnish:

  • sesame seeds
  • spring onion, chopped
  • fresh coriander, chopped

Preparation

  1. Preheat oven to 190°C (375°F).
  2. In a large baking dish, whisk together all broth ingredients until smooth.
  3. Pile the ramen noodles on top of the broth. Add the carrot, capsicum, Chinese cabbage, edamame, seitan and spring onion. Gently press noodles down so they are mostly submerged.
  4. Cover the tray tightly with foil and bake for 25 minutes.
  5. Remove foil, stir gently, then continue baking for 15 minutes uncovered until the noodles are tender and the sauce is slightly reduced.
  6. Remove from the oven and let rest for 5 minutes. Optionally garnish with sesame seeds, coriander and spring onions. Serve hot, scooping like a casserole.

Others you Might Like