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One Pan Satay Ramen Bake
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One Pan Satay Ramen Bake

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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.