Salmon and Potato Fish Cakes
Prep:
30 min
Cooking:
25 min
Serves:
4
Makes:
12
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 your oven to 200°C.
- Place the coconut milk, chicken stock, red curry paste, crunchy peanut butter, soy sauce, sesame oil and minced ginger into a large baking dish and whisk until combined.
- Add the instant ramen noodles, press and flip them to soak through.
- Sprinkle the chopped bok choy on top.
- Cover the dish with foil and bake for 15 mins.
- Carefully remove the dish from the oven, discard the foil and loosen the ramen noodles using chopsticks.
- Now crack over the six farm fresh eggs and return the dish to the oven for a further 8-10 mins, or until the eggs are cooked to your liking.
- Remove from the oven, drizzle with the crispy chilli oil and sprinkle with coriander to serve.
Australian Eggs
