Save A vibrant, one-pan meal featuring crispy ramen noodles, colorful roasted vegetables, and your choice of tender chicken or golden tofu. This easy, Pinterest-worthy dish brings together bold flavors and irresistible textures for a weeknight dinner everyone will love.
When I first tried this recipe, my family couldn&t believe how crispy the ramen turned out right from the oven. The combination of saucy chicken, bright veggies, and golden noodles made it an instant favorite for weeknight meals.
Ingredients
- Boneless, skinless chicken breasts: 2, about 400 g, thinly sliced
- Firm tofu: 400 g, pressed and cubed (alternative to chicken)
- Red bell pepper: 1, sliced
- Broccoli florets: 1 cup (100 g)
- Snap peas: 1 cup (100 g), halved
- Carrot: 1 medium, julienned
- Spring onions: 3, sliced (reserve some greens for garnish)
- Instant ramen noodles: 2 packs (85 g each), seasoning packets discarded
- Soy sauce: 3 tbsp
- Toasted sesame oil: 2 tbsp
- Hoisin sauce: 1 tbsp
- Honey or maple syrup: 1 tbsp
- Rice vinegar: 2 tsp
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tsp, grated
- Chili flakes: ½ tsp (optional)
- Toasted sesame seeds: 1 tbsp
- Fresh cilantro or sliced green onions: Optional, for garnish
Instructions
- Prepare oven and pan:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Mix marinade:
- In a large bowl, whisk together soy sauce, sesame oil, hoisin sauce, honey or maple syrup, rice vinegar, garlic, ginger, and chili flakes.
- Marinate protein:
- Add sliced chicken or cubed tofu to the bowl and toss to coat. Set aside to marinate while prepping vegetables.
- Prepare noodles:
- Break ramen noodles into rough chunks and scatter evenly over the prepared sheet pan.
- Arrange ingredients:
- Arrange the marinated chicken or tofu and all prepared vegetables evenly over the noodles. Drizzle any remaining marinade over the top.
- Add water:
- Add ½ cup (120 ml) water to the pan, distributing evenly to help the noodles soften and crisp up.
- Roast:
- Roast in the oven for 20–25 minutes, turning ingredients halfway through, until chicken is cooked through (or tofu is golden), vegetables are tender, and noodles are golden and crisp at the edges.
- Garnish and serve:
- Remove from oven, garnish with sesame seeds and fresh herbs. Serve immediately.
Save My kids love helping arrange the veggies on the pan and everyone gets their favorite toppings at the table. It&s a lively dinner that quickly disappears from the plates.
Required Tools
Large sheet pan, mixing bowls, knife and cutting board, parchment paper
Allergen Information
Contains soy (soy sauce, tofu), wheat (ramen noodles, soy sauce), sesame (oil, seeds). For gluten-free, use tamari and gluten-free ramen. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving (with chicken): Calories: 420, Total Fat: 14 g, Carbohydrates: 46 g, Protein: 28 g
Save This sheet-pan ramen is the perfect way to refresh your weeknight dinner routine. Enjoy the crispy, saucy layers in every bite!
Cooking Questions
- → How do I achieve crispy ramen noodles?
Breaking the noodles into chunks and roasting them on the sheet pan with a small amount of water helps soften then crisp the edges for a satisfying texture.
- → Can I substitute the proteins in this dish?
Yes! You can swap chicken for firm tofu to suit vegetarian preferences while maintaining similar flavors and texture.
- → What vegetables work best with this dish?
Colorful vegetables like red bell pepper, broccoli, snap peas, and carrots add both flavor and texture, but you can customize with zucchini, mushrooms, or baby corn.
- → Is there a way to add heat or spice?
Adding chili flakes to the marinade or a drizzle of sriracha before serving introduces a gentle kick without overpowering the dish.
- → How can I make this meal gluten-free?
Use gluten-free tamari instead of soy sauce and substitute ramen noodles with gluten-free varieties to accommodate gluten sensitivities.