A vibrant one-pan dish featuring crispy noodles, colorful vegetables, and tender protein for easy weeknight dining.
# Ingredient List:
→ Proteins
01 - 2 boneless, skinless chicken breasts, thinly sliced (approximately 14 oz)
02 - 14 oz firm tofu, pressed and cubed (optional vegan substitute)
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 cup broccoli florets (approximately 3.5 oz)
05 - 1 cup snap peas, halved (approximately 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 packets discarded
09 - 3 tablespoons soy sauce
10 - 2 tablespoons toasted sesame oil
11 - 1 tablespoon hoisin sauce
12 - 1 tablespoon honey or maple syrup
13 - 2 teaspoons rice vinegar
14 - 2 cloves garlic, minced
15 - 1 teaspoon fresh ginger, grated
16 - ½ teaspoon chili flakes (optional)
→ Garnishes
17 - 1 tablespoon toasted sesame seeds
18 - Fresh cilantro or sliced green onions (optional)
# Directions:
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 bowl and toss to ensure even coating. Set aside to marinate while preparing vegetables.
04 - Break ramen noodles into rough chunks and spread evenly over the prepared sheet pan.
05 - Evenly distribute the marinated chicken or tofu and prepared vegetables over the noodles. Drizzle any remaining marinade atop.
06 - Pour ½ cup of water over the pan to aid in softening and crisping the noodles.
07 - Roast for 20 to 25 minutes, turning ingredients halfway through, until chicken is fully cooked or tofu is golden, vegetables are tender, and noodles are crisp at the edges.
08 - Remove from oven, sprinkle with toasted sesame seeds and garnish with fresh cilantro or green onions. Serve immediately.
