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.
I first made this when searching for a weeknight dinner that would satisfy everyone at the table. The combination of crispy noodles and fresh roasted vegetables with protein has made it a staple in our kitchen!
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 noodles, 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 Green Onions: for garnish (optional)
Instructions
- Prep Oven & 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 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. Set aside to marinate while prepping vegetables.
- Prepare Ramen Base:
- Break ramen noodles into rough chunks and scatter evenly over the prepared sheet pan.
- Arrange Ingredients:
- Arrange the 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 & Serve:
- Remove from oven, garnish with sesame seeds and fresh herbs. Serve immediately.
Save to Pinterest My family loves gathering around the table for this meal, each person customizing their bowl with favorite garnishes. It sparks conversation and laughter every time!
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: use gluten-free tamari and gluten-free ramen. Always check ingredient labels for hidden allergens.
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 busy nights and always impresses guests with its beautiful presentation and bold flavor.
Common Recipe Questions
- → Can I make this dish vegetarian or vegan?
Yes, substitute the chicken with firm tofu and use maple syrup instead of honey for a vegan-friendly version.
- → What vegetables work best in this dish?
Red bell pepper, broccoli, snap peas, carrots, and spring onions are great choices, but feel free to add zucchini, mushrooms, or baby corn.
- → How do I ensure the noodles get crispy?
Breaking the noodles into chunks and roasting them directly on the sheet pan with some water helps soften then crisp the edges nicely.
- → Can this be made gluten-free?
Use gluten-free tamari instead of soy sauce and select gluten-free ramen noodles to adapt it accordingly.
- → What sauces are used for marinating?
The marinade includes soy sauce, toasted sesame oil, hoisin sauce, honey or maple syrup, rice vinegar, garlic, ginger, and optional chili flakes for warmth.