One-pan dish with crispy noodles, roasted vegetables, and chicken or tofu in bold Asian-inspired flavors.
# Components:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), thinly sliced
02 - 14 oz firm tofu, pressed and cubed (vegetarian/vegan alternative)
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 cup broccoli florets (approximately 3.5 oz)
05 - 1 cup snap peas, halved (approximately 3.5 oz)
06 - 1 medium carrot, julienned
07 - 3 spring onions, sliced (reserve some greens for garnish)
→ Ramen & Sauce
08 - 2 packs instant ramen noodles (85 g each), 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 cloves garlic, 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)
# Directions:
01 - Set oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, whisk together soy sauce, toasted sesame oil, hoisin sauce, honey (or maple syrup), rice vinegar, minced garlic, grated ginger, and chili flakes if using.
03 - Add thinly sliced chicken or cubed tofu to the marinade. Toss until fully coated and set aside while preparing vegetables.
04 - Break ramen noodles into rough chunks and spread evenly across the lined sheet pan.
05 - Distribute marinated chicken or tofu and all prepared vegetables evenly on top of the noodles. Drizzle any remaining marinade over the ingredients.
06 - Pour ½ cup (4 fl oz) water evenly over the sheet pan to help noodles soften and crisp during baking.
07 - Bake for 20–25 minutes, turning ingredients once halfway through, until chicken is cooked through or tofu is golden, vegetables are tender, and noodles are crispy at edges.
08 - Remove from oven, sprinkle with toasted sesame seeds and fresh herbs. Serve immediately.
