This Peanut Ramen Noodle Bake is the kind of dinner I love having in my back pocket: easy, plant-based, and a crowd-pleaser that somehow makes everyone at the table happy. The star here is a quick peanut sauce you shake together in a jar, whisk with broth, and pour right over everything in one pan. No sauteing, no babysitting the stove, only one dish to wash and it comes out perfectly cooked and seasoned every time.
The whole thing comes together in under an hour, with just 15 minutes of hands-on time, so it’s perfect for a busy weeknight when you still want something cozy and satisfying. Between the edamame, broccoli, and bell pepper, it’s loaded with veggies and plant protein, and that savory-sweet peanut sauce ties it all together.
Ingredients for Peanut Ramen Noodle Bake with Edamame (makes 4 servings)
Sauce
- 3 cups broth (divided)
- 1/4 cup low-sodium soy sauce
- 3 Tbsp peanut butter
- 3 Tbsp maple syrup
- 2 Tbsp rice vinegar
- 1 tsp sesame oil
- 4 garlic cloves, minced or pressed (best garlic press ever)
- 1/2 Tbsp cornstarch
Ramen Bake
- 1 1/2 cups broccoli florets
- 1 red bell pepper, chopped
- 2-3 green onions, chopped
- 2 cups frozen shelled edamame
- 4 packs ramen, noodle bricks only (discard the seasoning packets)
Toppings
- A drizzle of sesame oil or chili crisp
- Green onions
- Sesame seeds
Instructions for Peanut Ramen Noodle Bake with Edamame
- Preheat oven to 400°F.
- In a jar, combine 1/2 cup of the broth with the soy sauce, peanut butter, maple syrup, rice vinegar, sesame oil, garlic, and cornstarch. Shake well to mix.
- Pour the sauce and the remaining 2 1/2 cups broth into a 9×13 baking dish and whisk until smooth.
- Add the broccoli, bell pepper, green onions, and edamame, distributing them evenly. Nestle in the ramen noodle bricks and cover the dish tightly with foil.
- Bake for 15 minutes. Flip the noodle bricks and bake another 10 minutes.
- Uncover, mix the noodles into the sauce and veggies, and bake for a final 10 minutes, until most of the liquid is absorbed.
- Let rest 5 minutes, then serve with a drizzle of sesame oil or chili crisp, extra green onions, and sesame seeds.
Peanut Ramen Noodle Bake with Edamame (One Pan)
Ingredients
Method
- Instructions for Peanut Ramen Noodle Bake with Edamame
- Preheat oven to 400°F.
- In a jar, combine 1/2 cup of the broth with the soy sauce, peanut butter, maple syrup, rice vinegar, sesame oil, garlic, and cornstarch. Shake well to mix.
- Pour the sauce and the remaining 2 1/2 cups broth into a 9×13 baking dish and whisk until smooth.
- Add the broccoli, bell pepper, green onions, and edamame, distributing them evenly. Nestle in the ramen noodle bricks and cover the dish tightly with foil.
- Bake for 15 minutes. Flip the noodle bricks and bake another 10 minutes.
- Uncover, mix the noodles into the sauce and veggies, and bake for a final 10 minutes, until most of the liquid is absorbed.
- Let rest 5 minutes, then serve with a drizzle of sesame oil or chili crisp, extra green onions, and sesame seeds.
Notes
Recipe Notes
- Shake the sauce well so the peanut butter and cornstarch fully emulsify before whisking it into the broth.
- Flipping the noodle bricks halfway helps them cook and soak up the sauce evenly.
- The noodles absorb liquid as they rest, so don’t worry if it looks a little saucy coming out of the oven.
- A drizzle of chili crisp at the end adds a lovely warmth for the grown-ups.
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Warm in the microwave or on the stovetop, adding a splash of broth or water to loosen the noodles.
- Freezer: Noodle dishes can soften when frozen, so this one is best enjoyed fresh or refrigerated.
Nutrition Info (per serving):
Per serving: 561 calories, 22 g fat (6 g saturated), 71 g carbs (9 g fiber, 9 g added sugar), 21 g protein
Why You’ll Love This Peanut Ramen Noodle Bake with Edamame
- Easy, healthy, and completely plant-based
- Comes together in under an hour with just 15 minutes of hands-on time
- One pan, with a quick shake-and-pour sauce
- Loaded with veggies and plant protein from edamame
- Savory-sweet peanut sauce everyone loves
- A reliable crowd-pleaser for busy weeknights
- Easy to customize with your favorite toppings
FAQs
Can I use a different nut or seed butter?
Yes. Almond butter works well, and sunflower seed butter is a great nut-free swap that keeps the sauce creamy.
What broth should I use?
Vegetable broth keeps it fully plant-based, but any broth you love will work.
Can I swap the vegetables?
Absolutely. This is a flexible one. Snap peas, shredded carrots, mushrooms, or baby spinach would all be delicious. Just keep the total volume similar.
Do I use the ramen seasoning packets?
No. You only need the noodle bricks here. The peanut sauce does all the flavoring, so set the seasoning packets aside.
How do I make it gluten-free?
Use gluten-free ramen or rice noodles and swap the soy sauce for tamari. Bake time may increase with certain varieties of gluten-free ramen noodles.
Can I add more protein?
Yes. Baked tofu, shelled edamame, shredded chicken, or a soft-boiled egg on top are all great ways to bump up the protein.
More Fiber-Rich, Kid-Friendly Dinners You’ll Love
- Crispy Sheet Pan Black Bean Tacos
- Easy Creamy Sun-Dried Tomato Gnocchi with Spinach (One Pot Meal!)
- Easy Roasted Garlic Tomato Soup (One Pot Meal)
- Creamy Baked Pasta Primavera (Easy One-Dish Dinner)
- Easy BBQ White Bean & Chicken Skillet Quesadilla
- Lentil & Beef Kofta (High-Protein Sheet Pan Dinner)
- Quick & Easy Tofu Fried Rice Recipe (One Pan, 10 Minutes)
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