Easy Baked Peanut Satay Ramen (In 30 Minutes)

Baked satay ramen in an oven dish, with chopsticks on the side.

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Easy Baked Peanut Satay Ramen (In 30 Minutes)

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: asian

Keyword: baked noodles, baked ramen

Servings: servings

Calories: 480kcal

Author: Kate Phillips

Ingredients

For the baked satay ramen -

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
8.5 oz ramen noodles (I use two packets, with the flavor sachets discarded) (240g)
½ lb skinless, boneless chicken breasts (or use chicken thighs), thinly sliced (250g)
2 big handfuls of spinach

To serve -

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

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.

Nutrition