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 crispy ramen sheet-pan dinner to liven up our weeknight meals. Everyone loved how the noodles crisped up alongside the veggies and how easy cleanup was afterward.
Ingredients
- Boneless, skinless chicken breasts: 2 (about 400 g), thinly sliced
- Firm tofu: 400 g, pressed and cubed
- Red bell pepper: 1, sliced
- Broccoli florets: 1 cup (100 g)
- Snap peas: 1 cup (100 g), halved
- Medium carrot: 1, 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: ½ tsp (optional)
- Toasted sesame seeds: 1 tbsp
- Fresh cilantro or sliced green onions: optional, for garnish
Instructions
- Preheat & Prepare Sheet Pan:
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Make Marinade:
- Whisk together soy sauce, sesame oil, hoisin sauce, honey (or maple syrup), rice vinegar, garlic, ginger, and chili flakes in a large bowl.
- Marinate Protein:
- Add sliced chicken or cubed tofu to the marinade and toss well. Let marinate while you prep the veggies.
- Layer Noodles:
- Break ramen noodles into chunks and scatter evenly on the pan.
- Add Protein & Veggies:
- Arrange the marinated chicken or tofu and all sliced vegetables evenly over the noodles. Drizzle any marinade left in the bowl on top.
- Add Water:
- Drizzle ½ cup (120 ml) water over contents to help noodles soften and crisp.
- Roast:
- Roast for 20–25 minutes, turning halfway, until chicken is cooked (or tofu is golden), vegetables are tender, and noodles are crisp at the edges.
- Garnish & Serve:
- Remove from oven, top with sesame seeds and herbs, and serve hot.
Save to Pinterest My kids like picking out their favorite veggies before roasting, and this colorful dinner makes everyone linger at the table a little longer.
Required Tools
Large sheet pan, mixing bowls, knife and cutting board, parchment paper
Allergen Information
Contains soy (soy sauce, tofu), wheat (ramen, soy sauce), sesame (oil, seeds). Substitute gluten-free products for allergies and always double check ingredient labels.
Nutritional Information
Per serving with chicken: Calories: 420, Total Fat: 14 g, Carbohydrates: 46 g, Protein: 28 g
Save to Pinterest This meal turns simple pantry ingredients into a crunchy, satisfying dinner. Try it with your favorite chilled beverage for a fun weeknight treat.
Recipe FAQs
- → Can I substitute chicken with tofu?
Yes, firm tofu pressed and cubed works perfectly as a vegetarian protein alternative and absorbs the marinade well.
- → What vegetables work best in this dish?
Red bell pepper, broccoli florets, snap peas, carrots, and spring onions complement the flavors and textures beautifully.
- → How do you achieve crispy ramen noodles in the oven?
Breaking the noodles into chunks and roasting them on a sheet pan with a splash of water helps soften and crisp the edges evenly.
- → Can this dish be made gluten-free?
Use gluten-free tamari in place of soy sauce and substitute gluten-free ramen noodles to accommodate gluten-free diets.
- → What garnishes enhance the flavor?
Toasted sesame seeds and fresh herbs like cilantro or sliced green onions add fresh aroma and texture to the finished dish.
- → Is there a way to add heat to this meal?
Including chili flakes in the marinade or drizzling sriracha on top offers a nice spicy kick.