Go Back
Title image depicts a bowl of ramen noodle bake served with crushed peanuts and cilantro.

Ramen Noodle Bake

Print Recipe
A love child of ramen and casserole, this one pan noodle bake is to die for!
Course Main Course
Cuisine Asian
Keyword healthy ramen noodles, homemade instant ramen, homemade ramen soup, one pan ramen, ramen casserole, ramen noodle bake, vegan ramen, vegan ramen casserole, vegan ramen noodles, vegan ramen recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 378.3
Author carleigh

Equipment

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

Instructions

  • Preheat the oven to 400F and get out a 9x13 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.
  •  

Nutrition

Calories: 378.3kcal | Carbohydrates: 28g | Protein: 17.8g | Fat: 25.5g | Saturated Fat: 18.8g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 2.1g | Sodium: 573.1mg | Potassium: 865.8mg | Fiber: 7.7g | Sugar: 7.9g | Vitamin A: 1973.1IU | Vitamin C: 190.3mg | Calcium: 240.1mg | Iron: 6.1mg