Hash Brown Ham and Egg Nests
Prep:
30 mins
Cooking:
35 mins
Serves:
6
Makes:
6
Baked Spicy Peanut Ramen Noodles
Dump-and-bake recipes are a go-to for busy families and meal preppers, and this spicy peanut ramen delivers on both ease and flavour.
Everything comes together in the oven – no stovetop juggling required – with rich coconut broth, chewy noodles and perfectly baked eggs.
Generous enough to feed up to six, or portion out for the week ahead, it’s a simple, comforting meal that’s made for sharing.
Ingredients
- 400ml coconut milk
- 1½ cups chicken stock
- 2½ tbsp red curry paste
- 2 tbsp crunchy peanut butter
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- ½ tbsp minced ginger
- 240g instant ramen noodles
- 2 bunches bok choy, chopped
- 6 Pace Farm eggs
- ¼ cup fresh coriander, chopped
- Crispy chilli oil, to serve
Method
- Preheat the oven to 200°C.
- Add the coconut milk, chicken stock, red curry paste, crunchy peanut butter, soy sauce, sesame oil and minced ginger to a large baking dish. Whisk together until well combined to create the creamy red curry broth.
- Add the instant ramen noodles to the curry broth, pressing and flipping the noodles to ensure they are evenly coated and beginning to soak.
- Sprinkle the chopped bok choy evenly over the ramen noodles. Cover the baking dish with foil and bake for 15 minutes.
- Carefully remove the baked ramen from the oven and discard the foil. Gently loosen and separate the ramen noodles using chopsticks.
- Crack the six farm fresh eggs over the ramen, keeping each yolk intact. Return the baking dish to the oven and bake for a further 8–10 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Remove the red curry baked ramen from the oven, drizzle with crispy chilli oil and sprinkle with coriander to serve.
Australian Eggs
