Pin 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 for my busy family on a weeknight, hoping for something new and convenient. The mix of crispy noodles and roasted veggies quickly became a dinnertime favorite & vanished in minutes.
Ingredients
- Boneless, skinless chicken breasts: 2, about 400 g, thinly sliced (or substitute 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: ½ tsp (optional)
- Toasted sesame seeds: 1 tbsp, for garnish
- Fresh cilantro or sliced green onions: optional, for garnish
Instructions
- Prep and marinate:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper. In a large bowl, whisk together soy sauce, sesame oil, hoisin sauce, honey, rice vinegar, garlic, ginger, and chili flakes. Add sliced chicken or cubed tofu and toss to coat. Set aside to marinate while prepping vegetables.
- Assemble pan:
- Break ramen noodles into rough chunks and scatter over the sheet pan. Arrange marinated chicken or tofu and prepared vegetables evenly over noodles. Drizzle any remaining marinade on top.
- Add water:
- Add ½ cup (120 ml) water to the pan, distributing evenly to help noodles soften and crisp.
- Roast:
- Roast in oven for 20–25 minutes, turning ingredients halfway, until chicken is cooked through or tofu is golden, veggies are tender, and noodles are crisp at edges.
- Garnish and serve:
- Remove pan, garnish with sesame seeds and fresh herbs. Serve immediately.
Pin My kids call this 'the rainbow dinner' and fight over the crispy edges. One pan means we all gather in the kitchen together & end up with just one dish to wash.
Required Tools
Large sheet pan, mixing bowls, knife and cutting board, parchment paper
Allergen Information
Contains soy, wheat, and sesame. For gluten-free, use tamari and gluten-free ramen. Always check labels for allergens.
Nutritional Information (per serving, with chicken)
Calories: 420, Total Fat: 14 g, Carbohydrates: 46 g, Protein: 28 g
Pin This sheet-pan ramen is the best way to enjoy comfort food, fuss-free. Try it tonight and see why it's a crowd-pleaser!
Recipe Q&A
- → How do I achieve crispy ramen noodles in the dish?
Breaking the noodles into chunks and roasting them on the sheet pan allows them to become golden and crisp at the edges, especially when combined with a light drizzle of water to help soften then crisp.
- → Can I substitute chicken with plant-based protein?
Yes, firm tofu pressed and cubed provides a tasty vegetarian alternative that crisps nicely when roasted alongside the vegetables and noodles.
- → What vegetables work best for this meal?
Red bell pepper, broccoli florets, snap peas, carrots, and spring onions create a colorful mix with great texture, but feel free to add zucchini, mushrooms, or baby corn.
- → How should the marinade be prepared and used?
A flavorful mix of soy sauce, toasted sesame oil, hoisin sauce, honey or maple syrup, rice vinegar, garlic, ginger, and chili flakes coats the protein and enhances the overall dish when drizzled on before roasting.
- → What oven temperature and cooking time are recommended?
Roast at 425°F (220°C) for 20–25 minutes, turning the ingredients halfway to ensure even cooking and crispness.