🥥 COCONUT RAMEN DUMPLING BAKE 🥟

Ingredients

• 200 g Ramen Noodles (dry, broken in half for easier mixing)
• 400 ml Coconut Milk (full‑fat can for richness)
• 300 g Frozen Vegan Dumplings (any flavor you like – mushroom, vegetable, or tofu)
• 150 g Mixed Frozen Vegetables (peas, carrots, corn, corn kernels)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tsp Sesame Oil (for a nutty finish)
• 1 clove Garlic (minced)
• 1 tsp Fresh Ginger (grated)
• 2 Green Onions (sliced, for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Gather and Prep Ingredients

   Measure out the ramen noodles, coconut milk, frozen dumplings, mixed vegetables, soy sauce, sesame oil, minced garlic, grated ginger, and slice the green onions.

   Time: PT5M

2. Preheat Oven

   Set the oven to 200°C (390°F) and let it fully preheat while you finish mixing.

   Time: PT5M

   Temperature: 200°C

3. Par‑Cook Ramen Noodles

   Bring a pot of water to a boil, add the ramen noodles and cook for 2‑3 minutes, just until they start to soften. Drain and set aside.

   Time: PT5M

4. Combine All Components in the Tray

   In the mixing bowl, whisk coconut milk with soy sauce, sesame oil, garlic, and ginger. Add the partially cooked noodles, frozen dumplings, and mixed vegetables. Toss everything together, then spread the mixture evenly in the baking tray.

   Time: PT5M

5. Bake the Casserole

   Place the tray in the preheated oven and bake for 25 minutes, or until the top is lightly golden and the dumplings are hot throughout.

   Time: PT25M

   Temperature: 200°C

6. Rest, Garnish, and Serve

   Remove the tray from the oven, let it rest for 5 minutes, then sprinkle sliced green onions over the top. Serve hot straight from the tray.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g