Save It 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.
My family loves bold fusion flavors, and this crispy ramen sheet-pan meal quickly became a staple during busy weeknights. The crunchy noodles and roasted veggies are always a hit, and the customizable protein makes it perfect for everyone at the table.
Ingredients
- Chicken breasts: 2 boneless, skinless (about 400 g), thinly sliced
- Firm tofu: 400 g, pressed and cubed (use as a vegetarian alternative)
- 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)
- Instant ramen noodles: 2 packs (85 g each), discard seasoning packets
- Soy sauce: 3 tbsp
- Toasted sesame oil: 2 tbsp
- Hoisin sauce: 1 tbsp
- Honey: 1 tbsp (or maple syrup for vegan)
- 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
- Prep and Preheat:
- 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 (or maple syrup), rice vinegar, garlic, ginger, and chili flakes.
- Marinate Protein:
- Add sliced chicken or cubed tofu to the bowl and toss to coat. Let marinate while preparing vegetables.
- Prepare 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:
- Pour ½ cup (120 ml) water over the pan, distributing evenly to help noodles soften and crisp.
- Roast:
- Roast for 20–25 minutes, turning ingredients halfway through. Cook until chicken is cooked through (or tofu is golden), vegetables are tender, and noodles are golden and crisp at the edges.
- Finish & Serve:
- Remove from oven, garnish with sesame seeds and fresh herbs. Serve immediately.
Save It My kids love piling their bowls high and adding their own garnishes. Sharing this meal at the dinner table always means plenty of smiles and second helpings!
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). For gluten-free options, check ingredient labels carefully.
Nutritional Information (per serving, with chicken)
Calories: 420. Total Fat: 14 g. Carbohydrates: 46 g. Protein: 28 g.
Save It This colorful, crowd-pleasing fusion meal is both flexible and fuss-free. Enjoy with a side of iced green tea or a crisp white wine for a refreshing pairing.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, simply swap the chicken for firm tofu and replace honey with maple syrup to keep it plant-based while maintaining rich flavors.
- → How do I ensure the noodles get crispy?
Breaking the ramen into chunks and spreading them evenly with a bit of water on the sheet pan helps soften and crisp the noodles during roasting.
- → What vegetables work best in this dish?
Bell peppers, broccoli, snap peas, carrots, and spring onions create vibrant colors and textures, though zucchini, mushrooms, or baby corn are great alternatives.
- → Can I prepare the marinade in advance?
Absolutely. Marinate the chicken or tofu for at least 15 minutes or up to a few hours to deepen the flavor before roasting.
- → What sides pair well with this meal?
A crisp Riesling wine or iced green tea complement the bold flavors and add refreshing balance to the dish.