# Required Ingredients:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), thinly sliced
02 - 400 g (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 greens for garnish
→ Ramen & Sauce
08 - 2 packs (3 oz each) instant ramen noodles, 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)
# Preparation Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, whisk together soy sauce, sesame oil, hoisin sauce, honey or maple syrup, rice vinegar, garlic, ginger, and chili flakes.
03 - Add sliced chicken breasts or cubed tofu to the bowl and toss well to coat. Set aside to marinate while preparing vegetables.
04 - Break ramen noodles into rough chunks and spread evenly over the prepared sheet pan.
05 - Distribute marinated chicken or tofu along with all prepared vegetables evenly over the noodles. Drizzle any remaining marinade on top.
06 - Pour ½ cup (120 ml) water evenly across the pan to aid in softening and crisping the noodles.
07 - Roast for 20 to 25 minutes, stirring 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 and garnish with toasted sesame seeds and fresh herbs. Serve immediately.
