Coconut Ramen Dumpling Bake

• servings: Serves 4
• total time: 13 minutes

Ingredients

For the bake:

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

400ml coconut milk

750ml just-boiled vegetable stock

4 x 100g packs ramen noodles

4 portions frozen plant-based dumplings

To garnish:

Black sesame seeds

Fresh coriander leaves

How to Make It:

1️⃣ Prep the ingredients –

Peel and grate the garlic and ginger.

Trim and finely slice the spring onions, keeping the white and green parts separate.

2️⃣ Assemble the bake –

Directions

Preheat the oven to 180ºC fan.

In a large baking dish, add:

1 tbsp chilli crisp

Grated garlic

Grated ginger

Spring onion whites

Miso paste

Maple syrup

Rice wine vinegar

Peanut butter

Tahini

Soy sauce

Whisk everything together to combine.

Pour in the coconut milk and just-boiled vegetable stock and stir well.

Add the ramen noodles, making sure they’re submerged.

Top with the frozen dumplings.

Bake –

Place the dish in the oven and bake for 12–15 minutes until the noodles are al dente and the dumplings are cooked through.

Serve –

Divide among bowls.

Scatter over black sesame seeds, fresh coriander leaves and the sliced spring onion greens.

Enjoy while hot.