A vibrant sheet-pan meal featuring crispy ramen, roasted vegetables, and tender chicken or tofu with bold flavors.
# Components:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), thinly sliced
02 - 14 oz firm tofu, pressed and cubed
→ 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 (3 oz each) instant ramen noodles, seasoning packets discarded
09 - 3 tablespoons soy sauce
10 - 2 tablespoons toasted sesame oil
11 - 1 tablespoon hoisin sauce
12 - 1 tablespoon honey or maple syrup
13 - 2 teaspoons rice vinegar
14 - 2 cloves garlic, minced
15 - 1 teaspoon fresh ginger, grated
16 - ½ teaspoon chili flakes (optional)
→ Garnishes
17 - 1 tablespoon toasted sesame seeds
18 - Fresh cilantro or sliced green onions (optional)
# Directions:
01 - Set the oven to 425°F and 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.
03 - Add sliced chicken breasts or cubed tofu to the marinade, toss to coat evenly, and set aside while preparing vegetables.
04 - Break instant ramen noodles into rough chunks and spread evenly on the lined sheet pan.
05 - Distribute the marinated protein and all vegetables evenly over the noodles, then drizzle any leftover marinade on top.
06 - Pour ½ cup (4 fl oz) water evenly over the pan to help the noodles soften and crisp.
07 - Place pan in the oven and roast for 20 to 25 minutes, turning the ingredients halfway through, until chicken is cooked through or tofu is golden, vegetables are tender, and noodles are crisp at the edges.
08 - Remove from oven, sprinkle with toasted sesame seeds and fresh herbs, then serve immediately.
