Green Curry Ramen Bake

Ingredients

• Ingredients
• 1½ cup coconut milk, I used Califia
• 2 tbsp soy sauce, tamari if gluten free
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1 tsp maple syrup
• 3 cup vegetable broth
• 5 tbsp green curry paste, one 112g jar
• Noodles and add-ons
• 3 nests ramen noodles, approx. 280g, I used thick cut T&T noodles
• 3 baby bok choy, chopped
• 1 red bell pepper, chopped into chunks
• 1 medium yellow onion, chopped
• 14 oz extra firm tofu, 400g or large block, cut into cubes
• ¾ cup frozen peas
• Olive oil and soy sauce, to brush on
• To serve:
• Lime juice
• cilantro
• chili peppers, sliced

Instructions

1. Preheat the oven to 400F. To a large casserole dish, add the coconut milk, soy sauce, ground ginger, garlic powder, maple syrup, vegetable broth and green curry paste. Using a whisk, mix well until completely combined.
2. Now, add the ramen noodles, and submerge the nests in the sauce.
3. Over top of the ramen, add the bok choy, bell pepper, yellow onion, and frozen peas. Disperse the cubed tofu over top of the vegetables. Using a BBQ brush, I like to brush on some olive oil and soy sauce onto the tofu so it browns.
4. Place in the oven uncovered 35 to 40 minutes, stirring halfway through. Serve with lime wedges, chilies and cilantro as desired.