This one goes in the oven and does its own thing — no standing over a pan, no timing multiple pots at once. Three packs of ramen, a tin of coconut milk and green or red curry paste go straight into a baking dish together, and six eggs finish it off, baked right into the noodles. Tested live, passed on the first try, and it earned its permanent spot in the lineup.
Dump & Bake Green Curry Ramen
35 min • Serves 3 • One dish, oven does the work
Ingredients
- 3 packets Nissin ramen — noodles + all sachets, including oil sachets
- 200g green curry paste (red curry paste works equally well)
- 1 tin (400ml) coconut milk
- 400ml water
- 2 carrots, grated
- A handful garlic chives or spinach, roughly chopped (or any green vegetable)
- 6 eggs
- Fresh spring onions, sliced, to serve (optional)
- Chilli crisp, optional
Method
- Preheat oven to 200°C.
- Put the tbs curry paste, can of coconut milk, 400ml water and all the ramen seasoning and oil sachets straight into your baking dish (22×32cm). Whisk together until well combined.
- Stir through the grated carrot and chopped garlic chives or spinach.
- Add the dry noodle blocks. Press down and turn them over a few times so they’re coated in the liquid — don’t break them up yet.
- Bake 15 minutes, until the noodles are nearly cooked and most of the liquid has been absorbed.
- Use a fork (or chopstick) to stir and loosen the noodles. Add a few handfuls of green vegetables like bok choy, spinach, garlic chives, zucchini. . . .
- Make 6 wells in the noodles with a spoon and crack an egg into each one.
- Return to the oven for a further 10–15 minutes, until the egg whites are set. Scatter with spring onions and serve straight from the dish.
- Serve in high sided flat dish so you get some of the stock
Notes
Fresh spring onions on top beat dried onion flakes — brighter flavour, better colour. Chilli crisp is a good option at the table but honestly doesn’t need it. Red curry paste is an equally valid swap for green if that’s what’s in the pantry — same method, different flavour.