Go Back
One Pan Baked Ramen Noodles with vegetables in creamy coconut ginger sauce

One Pan Baked Ramen Noodles with Vegetables

This One Pan Baked Ramen Noodles is creamy, flavorful, and ridiculously easy to make. Everything cooks together in one pan using ramen noodles, colorful vegetables, coconut milk, and a simple ginger soy sauce for a cozy vegetarian dinner with minimal effort.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:30 minutes
Resting Time:5 minutes
Total Time:45 minutes
Course: Dinner, Main Course
Cuisine: Asian-inspired
Keyword: baked ramen noodles, one pan baked ramen, veggie ramen
Servings: 6 servings
Calories: 430kcal
Author: Raya

Ingredients

Sauce

  • 1 can full-fat coconut milk (13–14 oz)
  • 1½ cups vegetable broth or water
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup or honey
  • 3 garlic cloves minced (or 1 tsp garlic powder)
  • 1 tbsp grated ginger or 1 tsp ground ginger
  • ½-1 tsp chili flakes optional

Vegetables & Noodles

  • 2 cups frozen broccoli florets
  • 1 red bell pepper sliced
  • 1 cup shredded carrots
  • 1 cup frozen shelled edamame
  • 3 green onions sliced (plus extra for serving)
  • 4 ramen noodle blocks seasoning packets discarded

For Serving (Optional)

  • Sesame seeds
  • Extra sliced green onions
  • Lime wedges

Instructions

  • Preheat your oven to 400°F. In a large baking dish, whisk together the coconut milk, vegetable broth, soy sauce, sesame oil, maple syrup, garlic, ginger, and chili flakes (is using) until combined.
  • Add the frozen broccoli, sliced bell pepper, shredded carrots, edamame, and green onions to the baking dish and stir them into the sauce. Place the ramen noodle blocks on top and gently press them down slightly so the bottoms touch the liquid.
  • Cover the baking dish tightly with foil and bake for 25 minutes until the vegetables are tender and the noodles have softened.
  • Remove the dish from the oven and use tongs or forks to break apart the ramen noodles. Stir everything together until the noodles are coated in the creamy sauce and evenly mixed with the vegetables. If the noodles are still firm in the center, Cover again and bake for 10–15 more minutes.
  • Once it finishes baking, let it sit covered for 5 minutes before serving so the sauce thickens and noodles finish absorbing liquid.
  • Top with sesame seeds, extra green onions, and fresh lime juice before serving.

Notes

  • Full-fat coconut milk gives the creamiest texture and best flavor.
  • If the noodles seem dry after stirring, add a splash of hot water before covering to rest.
  • Thin ramen blocks work best since they soften quickly in the oven.
  • Leftovers can be stored in the fridge for up to 3 days. Add a splash of water before reheating since the noodles will continue absorbing sauce.