Pin It 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.
I first made this sheet-pan crispy ramen for a busy weeknight, searching for something comforting yet healthy that everyone at the table would enjoy. The mix of vegetables and the crisped noodles delivered the perfect balance of freshness and satisfying texture.
Ingredients
- Boneless, skinless chicken breasts or firm tofu: 2 chicken breasts (about 400 g), thinly sliced or 400 g tofu, pressed and cubed
- 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 (optional): ½ tsp
- Toasted sesame seeds: 1 tbsp
- Fresh cilantro or sliced green onions (optional): for garnish
Instructions
- Preheat and Prep:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Make Marinade:
- In a large bowl, whisk together soy sauce, sesame oil, hoisin sauce, honey, 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.
- Layer Noodles:
- Break ramen noodles into rough chunks and scatter evenly over the prepared sheet pan.
- Add Veggies and Protein:
- 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 the 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.
Pin It This recipe quickly became a family favorite, with everyone reaching for extra crispy noodles and swapping stories over dinner. The colorful veggies always make it fun for kids to eat and experiment with new flavors.
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 gluten-free tamari and gluten-free ramen.
Nutritional Information
Per serving (with chicken): Calories: 420, Total Fat: 14 g, Carbohydrates: 46 g, Protein: 28 g.
Pin It This colorful sheet-pan meal is as satisfying as it looks. Enjoy hot for maximum crispiness and flavor.