A colorful one-pan dish blending crispy ramen, veggies, and tender chicken or tofu for a quick, flavorful dinner.
# Components:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 14 oz), thinly sliced
02 - 14 oz firm tofu, pressed and cubed
→ 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, sesame oil, hoisin sauce, honey or maple syrup, rice vinegar, garlic, ginger, and chili flakes.
03 - Add thinly sliced chicken breasts or cubed tofu to the bowl and toss well to coat. Set aside to marinate while preparing vegetables.
04 - Break ramen noodles into chunks and scatter evenly over the prepared sheet pan.
05 - Evenly arrange marinated chicken or tofu and all prepared vegetables over the noodles. Drizzle any remaining marinade on top.
06 - Pour ½ cup (4 fl oz) water evenly over the pan to help soften and crisp the noodles.
07 - Roast in the oven for 20 to 25 minutes, turning ingredients halfway through. Cook until chicken is fully cooked or tofu is golden, vegetables are tender, and noodles are crisp at edges.
08 - Remove from oven, sprinkle with toasted sesame seeds and fresh herbs. Serve immediately.
