Save 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.
The first time I made this crispy ramen sheet-pan meal, my family couldn't stop raving about the crispy noodles and caramelized veggies. It quickly became our go-to for busy nights when we wanted maximum flavor with minimal fuss.
Ingredients
- Chicken breasts or firm 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)
- Instant ramen noodles: 2 packs (85 g each), 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 (optional): ½ tsp
- Toasted sesame seeds: 1 tbsp
- Fresh cilantro or sliced green onions (optional): for garnish
Instructions
- Preheat & Prep:
- 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, 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.
- Layer Ramen:
- Break ramen noodles into rough chunks and scatter evenly over the prepared sheet pan.
- Add Veggies & Protein:
- Arrange 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.
- Finish & Serve:
- Remove from oven, garnish with sesame seeds and fresh herbs. Serve immediately.
Save This recipe has become a staple in our home, and my kids love choosing their favorite vegetables to include. It's fun to see everyone gather in the kitchen to help and enjoy a meal together.
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 ramen. Always check ingredient labels.
Nutritional Information
Per serving (with chicken): 420 calories, 14 g total fat, 46 g carbohydrates, 28 g protein
Save Serve straight from the sheet pan with fresh herbs and a squeeze of lime. Enjoy the satisfying crunch and bold flavors with every bite!
Recipe Guide
- → Can tofu be used instead of chicken?
Yes, firm tofu can replace chicken for a vegetarian or vegan option. Press and cube the tofu before marinating to absorb the flavors well.
- → What vegetables work best with this dish?
Red bell pepper, broccoli, snap peas, carrot, and spring onions add vibrant color and texture. You can also swap in zucchini, mushrooms, or baby corn.
- → How do I achieve crispy ramen noodles?
Breaking the noodles into chunks and roasting them on the sheet pan with a bit of water helps them soften and crisp at the edges during cooking.
- → Is this dish gluten-free?
Use gluten-free tamari and ramen noodles to make it gluten-free. Always verify ingredient labels for hidden allergens.
- → Can this dish be made spicier?
Adding chili flakes in the marinade or drizzling with sriracha before serving boosts the heat according to your preference.