Pin 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, the crispy edges of ramen next to juicy chicken and charred veggies were such a hit that my family requested it for several dinners in a row. It's now our go-to for busy nights and even impresses guests with how easy but delicious it is!
Ingredients
- Boneless, skinless chicken breasts: 2 (about 400 g), thinly sliced. Or use 400 g firm 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: ½ tsp (optional).
- Water: ½ cup (120 ml).
- Toasted sesame seeds: 1 tbsp, for garnish.
- Fresh cilantro or sliced green onions: Optional, for garnish.
Instructions
- Prep Oven & Sheet Pan:
- 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.
- Arrange Ramen:
- Break ramen noodles into rough chunks and scatter evenly over the prepared sheet pan.
- Add Veggies & Protein:
- Arrange the marinated chicken or tofu and all prepared vegetables evenly over the noodles. Drizzle any remaining marinade over the top.
- Add Water:
- Pour ½ cup (120 ml) water over the pan 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 edges.
- Finish & Serve:
- Remove from oven, garnish with sesame seeds and fresh herbs. Serve immediately.
Pin My kids love helping scatter the noodles and veggies on the pan, and everyone gathers around the table as soon as the aroma hits. Weekends feel special with this colorful and fun dish shared together.
Required Tools
Large sheet pan, mixing bowls, knife and cutting board, parchment paper.
Allergen Information
Contains soy, wheat, sesame. For gluten-free, use gluten-free tamari and 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.
Pin Sheet-pan crispy ramen makes weeknights crave-worthy and fuss-free. Enjoy every bold bite!
Recipe Questions
- → Can I use tofu instead of chicken?
Yes, firm tofu works well as a substitute and absorbs the marinade flavors beautifully, making it a great vegetarian alternative.
- → How do I make the noodles crispy?
Breaking the noodles into chunks and roasting them in the oven with a bit of water helps create crispy edges while keeping them tender inside.
- → What vegetables can I swap or add?
You can use zucchini, mushrooms, baby corn, or any colorful vegetables you like to customize the dish to your taste.
- → Is this dish gluten-free?
To make it gluten-free, substitute regular soy sauce and ramen noodles with gluten-free tamari and gluten-free ramen noodles.
- → How can I add more heat?
Add chili flakes to the marinade or drizzle sriracha over the finished dish for an extra spicy kick.