Save to Pinterest 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.
The first time I made this sheet-pan ramen, my family was amazed by how crisp the noodles got while the veggies roasted to perfection. It's a playful twist on the usual stir-fry and quickly became a regular request at our busy weeknight table.
Ingredients
- Chicken or Tofu: 2 boneless, skinless chicken breasts (about 400 g), thinly sliced or 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)
- Ramen Noodles: 2 packs (85 g each), instant ramen, 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)
- Toasted Sesame Seeds: 1 tbsp
- Fresh Cilantro or Sliced Green Onions: optional, for garnish
Instructions
- Preheat and Prepare 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.
- Prep Noodles:
- Break ramen noodles into rough chunks and scatter evenly over the prepared sheet pan.
- Arrange Ingredients:
- Arrange 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 and Serve:
- Remove from oven, garnish with sesame seeds and fresh herbs. Serve immediately.
Save to Pinterest My kids always dive in for the crispy noodles first, and I love seeing everyone adding their favorite veggies as garnishes. It's a fun, interactive dinner that brings the family together around 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). Use gluten-free substitutions for sensitive diets.
Nutritional Information
Per serving (with chicken): Calories: 420, Total Fat: 14 g, Carbohydrates: 46 g, Protein: 28 g
Save to Pinterest This sheet-pan ramen is perfect for both busy weeknights and fun weekend feasts. Top with extra sesame seeds or sriracha for a punchy finish.
Common Questions
- → Can I make this dish vegetarian?
Yes, simply substitute the chicken with firm tofu and use maple syrup instead of honey to keep it plant-based while maintaining balance of flavors.
- → What vegetables work best in this dish?
Red bell pepper, broccoli florets, snap peas, julienned carrots, and spring onions provide vibrant color and varied textures, but you can swap in zucchini or mushrooms freely.
- → How do I ensure the ramen noodles get crispy?
Breaking the noodles into chunks and spreading them evenly on the sheet pan with a splash of water helps them soften then crisp up in the oven's high heat.
- → Is it possible to make this gluten-free?
Use gluten-free tamari instead of soy sauce and choose gluten-free ramen noodles to accommodate gluten sensitivities.
- → Can I prepare this ahead of time?
Marinate the proteins and chop vegetables ahead, but roast just before serving for the best texture and flavor contrast.