29 Mar Asian Vegetable Ramen Bake with Caramelised Maple, Chilli & Lime Crumble

A flavourful, rich-in-textures side dish or lunch bake. You can swap out the veggies as you please here – use cauliflower instead of broccoli, or chickpeas instead of edamame beans. The peanut miso sauce offers a warming, punchy flavour to disguise the veggies for picky eaters! Caramelised Maple, Chilli & Lime Meal Topper makes the perfect instant crumble topping.

Asian Vegetable Ramen Bake with Caramelised Maple, Chilli & Lime Crumble

Serves 6 as a side

INGREDIENTS

• 200g carrots, diced 2cm
• 6g fresh ginger, finely chopped
• 1 large clove garlic, finely chopped
• 150g broccoli, cut into florets
• 2 tbsp peanut butter
• 2 tbsp miso paste
• 1 cup stock of choice
• 1/2 tbsp rice wine vinegar
• 85g ramen noodles, cooked and drained
• 1/3 cup edamame beans
• 1/3 cup corn kernels
• 1/4 cup Top That! Caramelised Maple, Chilli & Lime Meal Topper

METHOD

1. Preheat oven to 180°C. Lightly grease a casserole dish.
2. Heat 1-2 tbsp olive oil in a medium saucepan over medium-high heat. Add carrots and garlic and cook, stirring, for 7-10 minutes until fragrant.
3. Add broccoli and cook over medium heat for 5 minutes. Add peanut butter and miso paste, and cook for 2 minutes.
4. Add stock and rice wine vinegar, bring to the boil and simmer for 10 minutes, until thickened. Add noodles, edamame beans and corn, and stir to combine. Add more water as necessary.
5. Meanwhile, pulse Top That! Caramelised Maple, Chilli & Lime Meal Topper in a food processor until a coarse crumb.
6. Pour vegetable mixture into prepared dish, and sprinkle evenly with the crumb. Spray with oil spray, and bake for 15-20 minutes, until browned on top. Serve warm.

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