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.
I first made this when craving something fun and easy that packed a punch of flavor but didn&t require hours in the kitchen. The crispy ramen edges and savory-sweet marinade quickly made it a favorite for busy weeknights.
Ingredients
- Boneless, skinless chicken breasts: About 400 g, thinly sliced (or firm tofu, 400 g, pressed and cubed)
- Red bell pepper: 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
- Prep Oven:
- 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.
- Prepare Ramen Base:
- 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:
- 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 & Serve:
- Remove from oven, garnish with sesame seeds and fresh herbs. Serve immediately.
Save My kids always go back for seconds when I make this. Everyone loves picking out their favorite veggies and crunchy noodle bits together at the table.
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). Choose gluten-free options if needed and check ingredient labels carefully.
Nutritional Information
Per serving (with chicken): Calories 420, Total Fat 14 g, Carbohydrates 46 g, Protein 28 g.
Save This sheet-pan ramen is pure comfort with a fresh twist. Switch up the veggies and protein for endless tasty variations.
Recipe FAQ
- → Can I substitute the chicken for a vegetarian option?
Yes, firm tofu pressed and cubed works wonderfully as a plant-based alternative while maintaining texture and flavor.
- → How can I make the noodles crispy?
By breaking the noodles into chunks and roasting them on the sheet pan with a bit of water, they soften then crisp at the edges for a satisfying crunch.
- → What vegetables work best in this dish?
Red bell pepper, broccoli florets, snap peas, carrots, and spring onions add color and variety, but zucchini or mushrooms can be swapped in if preferred.
- → Is the sauce spicy?
The sauce contains optional chili flakes; adding or omitting them lets you adjust the heat to suit your taste.
- → Can I prepare this ahead of time?
Marinate the protein and chop vegetables ahead, but roasting is best done just before serving to keep noodles crispy.
- → What are suitable beverage pairings?
This dish pairs well with a crisp Riesling or refreshing iced green tea to complement its bold flavors.