Dump & Bake Coconut Curry Ramen

Serves | 3-4

Ingredients:

• 3 Ramen Bricks (don’t use the flavor packets)

• 1 tbsp red curry paste

• 1 tsp garlic, minced

• 1 tsp ginger, minced or grated

• 2 tbsp soy sauce, tamari, or liquid aminos

• 1 c coconut milk, unsweetened

• 3 c chicken broth

• Eggs (crack on top before final bake)

• Optional: 1 tbsp peanut butter, handful of baby spinach

• Garnish: Chili crisp, cilantro, green onion, sesame seeds, fresh limes

Directions:

1. Preheat oven to 350°F.

2. In a baking dish, whisk together curry paste, garlic, ginger, soy/tamari/liquid aminos, coconut milk, broth, and peanut butter (if using).

3. Add ramen bricks, pressing into the liquid. Top with spinach, if using.

4. Cover with foil and bake for 25 minutes.

5. Remove foil, gently stir noodles, and crack eggs on top.

6. Bake uncovered for 10–15 minutes, or until noodles are tender and eggs are cooked to your liking.

7. Add garnishes and serve warm!

Notes: I’ll often use store bought options like these for ginger and garlic to save time. I highly recommend adding 1 tbsp peanut butter for an extra creamy, rich broth. Egg cooking times will vary. For fully set yolks, additional baking time may be needed.

You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.