Directions
- 1Peel and grate the garlic and ginger.
- 2Trim and finely slice the spring onions, keeping the white and green parts separate.
- 3Preheat the oven to 180ºC fan.
- 4In a large baking dish, add chilli crisp, grated garlic, grated ginger, spring onion whites, miso paste, maple syrup, rice wine vinegar, peanut butter, tahini, and soy sauce.
- 5Whisk everything together to combine.
- 6Pour in the coconut milk and just-boiled vegetable stock and stir well.
- 7Add the ramen noodles, making sure they’re submerged.
- 8Top with the frozen dumplings.
- 9Place the dish in the oven and bake for 12–15 minutes until the noodles are al dente and the dumplings are cooked through.
- 10Divide among bowls.
- 11Scatter over black sesame seeds, fresh coriander leaves and the sliced spring onion greens.
- 12Enjoy while hot.
Ingredients
- 1 tbsp chilli crisp
- 4 cloves garlic
- 2 inches fresh ginger
- 6 spring onions
- 2 tbsp miso paste
- 2 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 3 tbsp smooth peanut butter
- 3 tbsp runny tahini
- 2 tbsp soy sauce
- 400 ml coconut milk
- 750 ml just-boiled vegetable stock
- 4 x 100g packs ramen noodles
- 4 portions frozen plant-based dumplings
- Black sesame seeds
- Fresh coriander leaves
Equipment
large baking dishovenwhiskgrater
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