Can I use any noodles for this baked ramen?

You can, but you might need to make a couple of adjustments. Instant ramen bricks (like I'm using in the recipe) are perfect, as are any other wheat-based dried or quick-cooking noodles. - If you use fresh noodles , you'll want to reduce the stock slightly because they won't absorb as much liquid as dried noodles will (this means your sauce will be looser). - If you use dried rice or soba noodles , you'll want to add a little more stock as they absorb liquid a little differently.

Do I need to cook the chicken first?

No, you don't - it cooks. directly in the sauce in the oven. Just make sure you slice your chicken into small, thin, even pieces to ensure they cook properly. Alternatively, you can toss in some shredded cooked or rotisserie chicken halfway through the cooking time (stir it through the noodles and sauce when you give them a mix and remove the foil).

Easy Baked Peanut Satay Ramen (In 30 Minutes)

Name: Easy Baked Peanut Satay Ramen (In 30 Minutes)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: asian
Ingredients: 1 can of coconut milk (400ml or 13.5 fl oz); 1 ½ cups chicken stock (or use vegetable stock); 2 tablespoons gochujang paste; 3 tablespoons peanut butter; 2 tablespoons light soy sauce; 2 teaspoons sesame oil; 1 tablespoon honey; 1-inch piece of ginger, grated; 3 garlic cloves, crushed; 8.5oz (240g) ramen noodles (I use two packets, with the flavor sachets discarded); ½ lb (250g) thinly sliced skinless, boneless chicken breasts (or use chicken thighs); 2 big handfuls of spinach; Chili oil; Sesame seeds; A handful of cilantro leaves; 2 scallions, finely sliced

Description

This lusciously creamy baked peanut satay ramen is a cozy, protein-packed dinner that basically cooks itself. A ‘dump and go’ meal tailor-made for busy weeknights – throw everything, including your noodles, into a dish and let your oven do all the work. It’s the kind of recipe that feels slow-cooked (that flavor!) but secretly takes just 30 minutes.

Ingredients

Units Scale

For the baked satay ramen -

1 can of coconut milk (400ml or 13.5 fl oz)
1 1/2 cups chicken stock (or use vegetable stock)
2 tablespoons gochujang paste
3 tablespoons peanut butter
2 tablespoons light soy sauce
2 teaspoons sesame oil
1 tablespoon honey
1-inch piece of ginger, grated
3 garlic cloves, crushed
8.5oz (240g) ramen noodles (I use two packets, with the flavor sachets discarded)
1/2 lb (250g) thinly sliced skinless, boneless chicken breasts (or use chicken thighs)
2 big handfuls of spinach

To serve -

Chili oil
Sesame seeds
A handful of cilantro leaves
2 scallions, finely sliced

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Instructions

Mix the coconut satay sauce. Start by heating your oven to 400°F (200°C fan). To a baking dish, add the coconut milk, 1 ½ cups chicken stock, 2 tablespoons gochujang paste, 3 tablespoons peanut butter, 2 tablespoons light soy sauce, 2 teaspoons sesame oil, 1 tablespoon honey, the grated ginger, and crushed garlic. Use a whisk to mix them into a smooth, cohesive sauce.
Add the noodles. Place your ramen noodles into the sauce, pressing down so they’re mostly submerged. Scatter the diced chicken around the noodles into the sauce, the arrange the spinach leaves on top. Cover tightly with aluminum foil, and pop into the oven for 15 minutes.
Mix the noodles. After 15 minutes, remove the dish from the oven, take the foil off, and use a fork or chopsticks to loosen and mix the noodles through the sauce. Pop the uncovered dish back into the oven for another 10 minutes, until the sauce is bubbling and nicely thickened.
Garnish and serve. Remove the dish from the oven, then drizzle with the chili oil, scatter with the cilantro, sliced scallions, and sesame seeds. Divide the noodles, chicken, and broth between bowls and enjoy while hot.

Notes

INGREDIENT NOTES: Use any dried noodles you like – wheat and egg based noodles are best. If you use rice noodles, you’ll want to reduce the amount of stock a little as they won’t absorb as much liquid. Make sure you slice your chicken thinly so it can cook in the sauce. If you can’t find gochujang paste, use red curry paste. Crunchy or smooth peanut butter is fine – and I recommend using natural peanut butter that lists just peanuts and salt in the ingredients list.

SUBSTITUTIONS AND ADDITIONS: Swap the peanut butter for sunflower seed butter, or tahini, for a nut-free version. You can leave the chicken out if you like, or use frozen shrimp, tofu, or white beans. Add your favorite veggies – broccoli, bok choi, frozen peas, or frozen mixed vegetables are great options.

MAKE AHEAD TIPS: The noodles will continue to absorb the sauce as it sits, so you’ll want to loosen the sauce up with a little stock or water when you reheat it. It’ll keep well for up to 3 days in the fridge.

Prep Time: 5
Cook Time: 25
Category: better than takeout
Method: oven
Cuisine: asian

Nutrition

Serving Size: 200g
Calories: 480
Sugar: 7g
Sodium: 950mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 28g
Cholesterol: 55mg