🥥 EASY COCONUT RAMEN DUMPLING BAKE 🥟

Ingredients

• 2 packs Ramen Noodles (dry, break into pieces for even distribution)
• 400 ml Coconut Milk (full‑fat can for richness)
• 300 ml Vegetable Broth (use low‑sodium broth or dissolve stock cubes)
• 2 tablespoons Soy Sauce (adds salty umami)
• 1 tablespoon Maple Syrup (balances the salty broth)
• 1 teaspoon Fresh Ginger (grated)
• 2 cloves Garlic (minced)
• 200 grams Mixed Frozen Vegetables (peas, carrots, corn mix; no need to thaw)
• 12 pieces Vegan Dumplings (store‑bought, thaw if frozen)
• 1 tablespoon Lime Juice (freshly squeezed)
• 2 tablespoons Cilantro (chopped, for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 190°C (375°F) and let it preheat while you prepare the bake.

   Time: PT10M

   Temperature: 190°C

2. Make Coconut‑Soy Sauce Base

   In a large mixing bowl combine coconut milk, vegetable broth, soy sauce, maple syrup, grated ginger, and minced garlic. Stir until smooth.

   Time: PT5M

3. Add Noodles and Vegetables

   Break the dry ramen noodles into bite‑size pieces and add them to the bowl. Toss in the frozen mixed vegetables.

   Time: PT5M

4. Incorporate Dumplings

   Add the vegan dumplings to the mixture, gently stirring to coat everything with the sauce.

   Time: PT5M

5. Transfer to Tray and Bake

   Pour the entire mixture onto a greased baking tray, spreading it into an even layer. Bake for 30 minutes, or until the noodles are tender and the top is lightly golden.

   Time: PT30M

   Temperature: 190°C

6. Finish and Serve

   Remove the tray from the oven, drizzle with fresh lime juice and sprinkle chopped cilantro over the top. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

62 g

Fat

15 g

Fiber

5 g