Name: One Pan Satay Ramen Bake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 500 ml vegetable stock; 250 ml coconut milk; 1/2 tbsp curry powder (mild); 1 tbsp maple syrup; 1 tbsp soy sauce (low-salt); 2 tbsp peanut butter (100% natural); 1/2 whole lime (the juice); 2 ramen noodle blocks (we used spelt ramen weighing 125 g in total); 80 g edamame (shelled); 1 capsicum (red, finely sliced); 1 small carrot (peeled into julienne strips); 3 cloves garlic (minced); 1/2 red onion (finely sliced); 200 g firm tofu (crumbled)

If you can’t be bothered cooking but still want a delicious dinner on the table, this one pan satay ramen bake is for you. It takes just 5 minutes of prep, uses simple ingredients and lets the oven do the rest. No frying, no juggling multiple pots and pans, and barely any washing up afterwards.

The sauce is creamy, mildly spiced and full of peanut flavour, with coconut milk, a squeeze of lime and a little maple syrup to bring everything together. The noodles soak up all that flavour as they bake, while the crumbled tofu adds plant protein and the vegetables bring plenty of colour, fibre and goodness to the dish.

One of my favourite things about this recipe is how easy it is to adapt to whatever you have in the fridge. Have some broccoli, mushrooms, zucchini or leftover greens that need using up? Throw them in! You can switch up the vegetables depending on what your family enjoys, making this a great way to reduce food waste without having to plan an entirely different meal.

It’s a fuss-free vegan family dinner that works just as well on a busy weeknight as it does when you simply don’t feel like spending much time in the kitchen. Serve it straight from the pan with fresh coriander, crushed cashews, extra lime and chilli for the adults. Everyone can customise their bowl, and you have a satisfying, flavour-packed meal with minimal effort.

If easy family dinners are your thing, save this one for the next night you need something simple, comforting and delicious!

Print Pin

One Pan Satay Ramen Bake

Prep Time 5

Cook Time 25

Total Time 30

Servings 2.5

Suitable For 12m+

Metric - US Customary Units

Ingredients

For the satay sauce

500 ml vegetable stock
250 ml coconut milk
1/2 tbsp curry powder (mild)
1 tbsp maple syrup
1 tbsp soy sauce (low-salt)
2 tbsp peanut butter (100% natural)
1/2 whole lime (the juice)

For the ramen bake

2 ramen noodle blocks (we used spelt ramen weighing 125 g in total)
80 g edamame (shelled)
1 capsicum (red, finely sliced)
1 small carrot (peeled into julienne strips)
3 cloves garlic (minced)
1/2 red onion (finely sliced)
200 g firm tofu (crumbled)

Instructions

Preheat to 200c/390f.
Add the vegetable stock, coconut milk, curry powder, maple syrup, soy sauce, peanut butter and lime juice to a jug. Whisk until well combined.
Pour the sauce into an oven-safe baking dish/tray. Add the ramen blocks, then top with your veggies and finish with the crumbled tofu. There is no need to stir everything together at this stage.
Cover the dish with an oven-safe lid or tray (or other) and bake for 15 minutes.
Carefully remove the dish from the oven and take off the lid. Stir everything together, ensuring the noodles are coated in the sauce. Return to the oven uncovered for a further 10 minutes, or until the noodles are cooked and the sauce has thickened to your liking.
Remove from the oven and serve as is, or top with crushed nuts/seeds, fresh coriander, an extra squeeze of lime and chilli for the adults, if desired.

Storage

Best served straight away as the noodles go soggy if there are leftovers.

Notes

Use up your vegetables: Broccoli, mushrooms, zucchini, snow peas and finely sliced cabbage are all great additions. Adjust the quantities to suit what you have available, keeping in mind that adding lots of extra vegetables may require a little more sauce or cooking time.
Noodles: Different noodle brands and thicknesses cook at different rates, so check the noodles before serving. If they are still firm, add a splash of hot stock or water and cook for a few more minutes.
For younger children: Adapt the vegetables and toppings to your child’s age and chewing abilities. Omit added chilli from their portion and be mindful that soy sauce can contribute a significant amount of sodium. You can use reduced-sodium soy sauce or set aside a child-friendly portion before adding extra seasoning.
Serving for babies and toddlers: This recipe is best adapted to your child’s individual eating skills rather than relying on a strict age cut-off. For children around 12 to 18 months, cut or break the noodles into shorter, manageable lengths and ensure the vegetables are cooked until soft enough for them to chew safely. Serve the tofu in an appropriate texture and size, and avoid whole or roughly chopped cashews, which are a choking hazard. Finely ground nuts or omiting anything on top is a safer alternative when suitable for young children.