Ramen Noodle Bake
This one-pan ramen noodle bake is what you make when you want something cozy, flavorful, and low-effort but still impressive. Everything gets dumped into one casserole dish, and in just 35 minutes in the oven – voila, you have ramen cooked to perfection!
One casserole dish and limitless possibilities, you’ll be amazed at how delicious this coconut lime noodle dish is considering it’s all dumped in a casserole dish and baked in the oven.
In addition to sheer convenience, this ramen noodle bake is a great opportunity to use up leftover veggies in your fridge and freezer. Scrappy Cooking at its finest!
Why You’ll Love This Recipe
- One-pot magic means minimal effort and minimal clean-up. Just dump, bake, stir, and pop your casserole dish into the dishwasher.
- Coconut, lime, ginger, and garlic do most of the work creating an explosion of flavor in exchange for little effort or expense.
- Even better, this ramen noodle bake is a pantry-forward recipe. Aside from broccoli and bell pepper, the ingredients all have a long shelf life!
- Get Scrappy! Use whatever you’ve got in the fridge in addition to (or instead of) broccoli and bell pepper.
- Whether you work a traditional 9-5, struggle with a chronic illness or look after kids all day, this recipe makes an low stress weeknight dinner.
Key Ingredients
- Ramen noodles soak up the coconut-lime broth and bake up perfectly tender.
- Coconut milk creates a rich, creamy sauce and stops the noodles from sticking together too much.
- Lime juice and zest brighten the whole flavor profile.
- Ginger and garlic are a classic aromatic duo. They add warmth and depth to the sauce.
- Tofu bakes up golden on top and absorbs all the surrounding flavor. It’s also the main source of protein in this ramen noodle bake.
- Broccoli and bell pepper add texture, color, and most importantly, fiber!
Hack It!
- For a gluten-free recipe, use rice noodles and tamari instead of traditional wheat ramen and soy sauce.
- Add 1-2 tablespoons red curry paste, Sriracha, or chili crisp to the sauce if you want a spicy kick.
- Use up leftover veggies from the fridge and make it Scrappy! Try bok choy, carrots, mushrooms, or snap peas. You can also clear out frozen veggies from the freezer.
- If you have a soy allergy, use fava bean tofu or pumpkin seed tofu. Instead of soy sauce, use coconut aminos.
How to Make Ramen Noodle Bake
Step 1: Preheat the oven to 400F and get out a 9×13 casserole dish.
Step 2: Add coconut milk, soy sauce, ginger, garlic, maple syrup, vegetable broth, paprika, lime juice and lime zest to a casserole dish. Whisk until completely smooth.
Step 3: Next, add the ramen noodles, making sure they are submerged in the sauce. Add broccoli, bell pepper and onion. Place the tofu on top so it gets browned in the oven.
Step 4: Cook in the oven for 35 minutes, uncovered, until the noodles are cooked. I recommend carefully tossing halfway through to avoid sticking.
Step 5: Remove from the oven, toss everything together, and add toppings of choice, like cilantro and sesame seeds. Enjoy immediately.
Frequently Asked Questions
Store in an airtight container in the fridge for up to 3 days. I suggest splitting into servings to store. Add a splash of broth when reheating to loosen the sauce.
Yes! Rice noodles, ready-to serve udon, or even glass noodles work. Just keep an eye on texture and liquid absorption.
You can mix the sauce in the dish, and chop your veggies in advance. When it’s time to cook, follow Step 3 onwards.
More Plant-Based Ramen Recipes
- Peanut Butter Ramen Noodles
- Tahini Ramen Jars
- One Pan Curry Noodles
- Spring Noodle Soup
- Creamy Thai Red Curry Noodles
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The Recipe: Ramen Noodle Bake
Ingredients
Sauce base
- 1 can full fat coconut milk, sub for 1½ cup tofu cream or cashew cream
- 2 tbsp soy sauce, tamari if gluten free
- 1 thumb ginger, peeled, minced
- 3 cloves garlic, minced
- 1 tsp maple syrup
- 3 cup vegetable broth
- 2 tsp paprika
- 2 limes, juiced and zested
Noodles and add-ons
- 3 nests ramen noodles, approx. 280g, use rice or pea noodles if gluten-free
- 1 head broccoli, medium, chopped
- 1 red bell pepper, sliced into chunks
- 1 yellow onion, sliced
- 14 oz` extra firm tofu, 400g or large block, cut into cubes
Toppings
- cilantro
- crushed peanuts
- sesame seeds
Equipment
- Casserole dish approx. 9×13
- tongs recommended
Instructions
- Preheat the oven to 400F and get out a 9×13 casserole dish.
- In the casserole dish, add the coconut milk, soy sauce, ginger, garlic, maple syrup, vegetable broth, paprika, lime juice and lime zest. Give it a good whisk until completely smooth.
- Next, add the ramen noodles, making sure they are submerged. Add broccoli, bell pepper and onion. Place the tofu on top so it gets browned in the oven.
- Place the baking dish, uncovered, in the oven for 35 minutes, until the noodles are cooked through. I recommend carefully tossing halfway through to avoid sticking.
- Remove from the oven, toss everything together, and add toppings of choice, like cilantro and sesame seeds. Enjoy immediately.
Notes
-
- Use rice noodles and tamari instead of traditional wheat ramen and soy sauce.
-
- Add 1-2 tablespoons red curry paste, Sriracha, or chili crisp to the sauce if you want a spicy kick.
-
- Use up leftover veggies from the fridge and make it Scrappy! Try bok choy, carrots, mushrooms, or snap peas. You can also clear out frozen veggies from the freezer.
-
- If you have a soy allergy, use fava bean tofu or pumpkin seed tofu. Instead of soy sauce, use coconut aminos.