One-pan meal with crispy ramen, colorful roasted vegetables, and tender chicken or tofu, perfect for quick dinners.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 14 oz), thinly sliced
02 - 14 oz firm tofu, pressed and cubed
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 cup broccoli florets (about 3.5 oz)
05 - 1 cup snap peas, halved (about 3.5 oz)
06 - 1 medium carrot, julienned
07 - 3 spring onions, sliced (reserve some greens for garnish)
→ Ramen & Sauce
08 - 2 packs instant ramen noodles (85 g each), 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 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, whisk soy sauce, sesame oil, hoisin sauce, honey, rice vinegar, garlic, ginger, and chili flakes until blended.
03 - Add thinly sliced chicken or cubed tofu to the marinade and toss to coat evenly. Set aside while preparing vegetables.
04 - Break ramen noodles into rough pieces and spread evenly across the prepared sheet pan.
05 - Distribute marinated chicken or tofu and all vegetables evenly over the noodles. Drizzle any remaining marinade on top.
06 - Pour ½ cup water evenly over ingredients to help soften noodles and promote crispiness.
07 - Place pan in oven and roast for 20 to 25 minutes, turning halfway through, until chicken is cooked through (or tofu is golden), vegetables are tender, and noodles are crisp and golden at edges.
08 - Remove from oven. Sprinkle toasted sesame seeds and fresh herbs over the top. Serve immediately.
