One-pan meal with crispy ramen, roasted vegetables, and chicken or tofu combining bold flavors and textures.
# What you'll need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (7 oz), thinly sliced
02 - or 14 oz firm tofu, pressed and cubed
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 cup broccoli florets (3.5 oz)
05 - 1 cup snap peas, halved (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 (3 oz each), seasoning packets discarded
09 - 3 tbsp soy sauce
10 - 2 tbsp toasted sesame oil
11 - 1 tbsp hoisin sauce
12 - 1 tbsp honey or maple syrup
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)
# Method:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - Whisk together soy sauce, sesame oil, hoisin sauce, honey, rice vinegar, garlic, ginger, and chili flakes in a large bowl.
03 - Add sliced chicken or cubed tofu to the marinade and toss to coat evenly. Set aside while preparing vegetables.
04 - Break ramen noodles into chunks and spread evenly over the lined sheet pan. Arrange marinated protein and all vegetables across the noodles. Drizzle remaining marinade on top.
05 - Pour ½ cup water evenly over the pan to aid in softening noodles and create crisp edges.
06 - Roast for 20 to 25 minutes, turning halfway through, until chicken is fully cooked or tofu is golden, vegetables are tender, and noodles are crisp at edges.
07 - Remove from oven, garnish generously with sesame seeds and fresh herbs, then serve immediately.
