Gluten-free Ramen Dumpling Bake
Servings: 4
Ingredients
- 1 (9.9 ounce) bag GloryLand Buckwheat noodles
- 1 (14-ounce) can full-fat coconut milk
- 3 cups boiling hot gluten-free vegetable stock
- 3 tablespoons red curry paste
- 2 tablespoons gluten-free miso paste
- 2 tablespoons tamari or gluten-free soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon rice vinegar
- 2 teaspoons ginger paste
- 4 baby bok choy quartered
- 1 (10-ounce) box frozen gluten-free dumplings or pot stickers (no need to defrost)
- 2 green onions finely minced
- Chili crisp
- Black sesame seeds
Instructions
- Preheat oven to 350°F.
- Place the ramen noodles in a 9 by 12 baking dish. Combine the coconut milk, vegetable stock, curry paste, miso, tamari, chili garlic sauce, vinegar, and ginger paste. Pour over the ramen noodles. Place the bok choy on top and push them down to submerge them. Bake on the bottom rack of the oven for 10 – 12 minutes or until the bok choy is starting to wilt. Stir everything together with a fork, then place the dumplings on top and bake for an additional 10 – 12 minutes, or until the dumplings are heated through. Garnish with green onions, chili crisp, and sesame seeds.
Nutrition
Calories: 60kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 1104mg | Potassium: 54mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6868IU | Vitamin C: 53mg | Calcium: 151mg | Iron: 2mg
