A one-pan dish combining crispy ramen, roasted vegetables, and tender chicken or tofu for an easy meal.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), thinly sliced
02 - 400 g (14 oz) firm tofu, pressed and cubed
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 cup (3.5 oz) broccoli florets
05 - 1 cup (3.5 oz) snap peas, halved
06 - 1 medium carrot, julienned
07 - 3 spring onions, sliced (reserve greens for garnish)
→ Ramen & Sauce
08 - 2 packs (3 oz each) instant ramen noodles, seasoning packets discarded
09 - 3 tbsp soy sauce
10 - 2 tbsp toasted sesame oil
11 - 1 tbsp hoisin sauce
12 - 1 tbsp honey or maple syrup
13 - 2 tsp rice vinegar
14 - 2 garlic cloves, minced
15 - 1 tsp fresh ginger, grated
16 - ½ tsp chili flakes (optional)
→ Garnishes
17 - 1 tbsp toasted sesame seeds
18 - Fresh cilantro or sliced green onions (optional)
# Cooking Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - Whisk together soy sauce, toasted sesame oil, hoisin sauce, honey, rice vinegar, minced garlic, grated ginger, and chili flakes in a large bowl.
03 - Add thinly sliced chicken or cubed tofu to the marinade, tossing well to coat. Set aside while preparing vegetables.
04 - Break instant ramen noodles into chunks and spread them evenly over the lined sheet pan.
05 - Distribute marinated protein and all prepared vegetables evenly atop the noodles. Drizzle remaining marinade over everything.
06 - Pour ½ cup (120 ml) water evenly onto the pan to help soften and crisp the noodles during roasting.
07 - Place pan in oven and roast for 20 to 25 minutes, turning ingredients halfway through until chicken is cooked through or tofu is golden, vegetables are tender, and noodles are golden with crisp edges.
08 - Remove from oven, sprinkle with toasted sesame seeds and garnish with fresh cilantro or green onions. Serve immediately.
