EASY COCONUT RAMEN DUMPLING BAKE

15 mins
Serves 4
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Directions

  1. 1Peel and grate the garlic and ginger.
  2. 2Trim and finely slice the spring onions, keeping the white and green parts separate.
  3. 3Preheat the oven to 180ºC fan.
  4. 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.
  5. 5Whisk everything together to combine.
  6. 6Pour in the coconut milk and just-boiled vegetable stock and stir well.
  7. 7Add the ramen noodles, making sure they’re submerged.
  8. 8Top with the frozen dumplings.
  9. 9Place the dish in the oven and bake for 12–15 minutes until the noodles are al dente and the dumplings are cooked through.
  10. 10Divide among bowls.
  11. 11Scatter over black sesame seeds, fresh coriander leaves and the sliced spring onion greens.
  12. 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