You need to make this ramen and dumpling bake this Fall.

Ingredients

• 1 can (13.5 oz) Coconut Milk (full‑fat for richer flavor)
• 2 cloves Garlic (minced)
• 1 tablespoon Fresh Ginger (peeled and grated)
• 2 tablespoons Red Curry Paste (store‑bought Thai red curry paste)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Rice Wine Vinegar
• 1 tablespoon Chili Oil (plus extra for finishing drizzle)
• 2 cups Chicken Broth (low‑sodium)
• 2 stalks Green Onions (thinly sliced, whites and greens separated)
• 2 packages (3 oz each) Ramen Noodles (discard seasoning packets)
• 12 pieces Frozen Dumplings (any flavor; thaw slightly for even baking)

Instructions

1. Prepare Aromatics

   Peel and mince the garlic cloves. Peel and grate the ginger. Slice the green onions thinly, keeping the white and green parts separate.

   Time: PT5M

2. Make Curry Sauce

   In a large mixing bowl combine coconut milk, red curry paste, soy sauce, rice wine vinegar, chili oil, chicken broth, minced garlic, and grated ginger. Whisk until smooth.

   Time: PT3M

3. Add Noodles and Dumplings

   Break the ramen noodle blocks into bite‑size pieces and add them to the bowl. Toss in the frozen dumplings and the white parts of the green onions. Stir gently to coat everything with the sauce.

   Time: PT4M

4. Transfer to Baking Tray

   Pour the entire mixture into the prepared baking tray, spreading evenly so the noodles and dumplings are in a single layer.

   Time: PT2M

5. Bake

   Place the tray in a pre‑heated oven and bake at 375°F for 20 minutes, or until the sauce is bubbling and the noodles are tender.

   Time: PT20M

   Temperature: 375°F

6. Finish and Serve

   Remove from oven, drizzle an additional teaspoon of chili oil over the top, and sprinkle the green onion greens for color. Serve hot directly from the tray.

   Time: PT1M

Nutrition Facts

Calories

480

Protein

12 g

Carbohydrates

55 g

Fat

22 g

Fiber

4 g