One-pan meal with crispy noodles, colorful roasted vegetables, and savory protein for easy weeknight dining.
# What You’ll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 14 oz), thinly sliced
02 - 14 oz firm tofu, pressed and cubed (optional, vegan alternative)
→ 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 discarded
09 - 3 tbsp soy sauce
10 - 2 tbsp toasted sesame oil
11 - 1 tbsp hoisin sauce
12 - 1 tbsp honey or maple syrup (for vegan option)
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)
# How to Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, whisk together soy sauce, toasted sesame oil, hoisin sauce, honey or maple syrup, rice vinegar, minced garlic, grated ginger, and chili flakes if using.
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 chunks and spread them evenly over the prepared sheet pan.
05 - Arrange marinated chicken or tofu and all prepared vegetables evenly over the noodles. Drizzle any remaining marinade over the top.
06 - Pour ½ cup water evenly across the pan to aid in softening and crisping the noodles.
07 - Roast in the oven for 20 to 25 minutes, turning ingredients 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, sprinkle with toasted sesame seeds and fresh herbs. Serve immediately.
