Ingredients
Scale
- 14 dumplings, frozen or fresh
- 2 ramen noodle nests (discard seasoning packets)
- 2 baby bok choy, chopped
- ½ broccoli crown, chopped
- 14 oz coconut milk, one can
- 1 cup vegetable broth
- 2 tbsp hoisin
- 2 tbsp red curry paste
- 2 tbsp soy sauce
- 1 lime, juiced
- black sesame seeds
- scallions, chopped
Instructions
- Preheat oven to 400°F.
- In a bowl, whisk together the coconut milk, vegetable broth, hoisin, red curry paste, soy sauce, and lime juice until smooth and fully incorporated.
- In a casserole dish, combine the ramen noodle nests, dumplings, chopped bok choy, and broccoli. Ensure they are arranged evenly without stacking too tightly.
- Pour the prepared sauce over the mixture, making sure the noodles are mostly submerged. Press the noodles down gently if needed.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and gently stir to separate the noodles and coat everything in the sauce. Return to the oven without the foil for an additional 5 minutes, until the dumplings are heated through and slightly browned.
- Allow to sit for a few minutes before serving for the sauce to thicken.
Notes
Feel free to add more vegetables based on your preference.
Use fresh dumplings for extra texture but frozen ones work well for convenience.
Adjust the amount of red curry paste for varying spice levels.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.