Save 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.
This recipe became a staple during busy weeks when my family craved something comforting but new. The crispy ramen topping quickly turned dinner into a fun event, and the simple sheet pan method makes cleanup a breeze!
Ingredients
- Chicken breasts: 2 boneless, skinless (about 400 g), thinly sliced
- Firm tofu: 400 g, pressed and cubed (for vegetarian)
- 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)
- Water: ½ cup (120 ml)
- Toasted sesame seeds: 1 tbsp
- Fresh cilantro or sliced green onions: optional, for garnish
Instructions
- Prep Sheet Pan:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Make Marinade:
- In a large bowl, whisk together soy sauce, sesame oil, hoisin sauce, honey, rice vinegar, garlic, ginger, and chili flakes.
- Marinate Protein:
- Add sliced chicken or cubed tofu to the bowl and toss to coat. Set aside to marinate while prepping vegetables.
- Layer Ramen:
- Break ramen noodles into rough chunks and scatter evenly over the prepared sheet pan.
- Add Veggies & Protein:
- Arrange the marinated chicken or tofu and all prepared vegetables evenly over the noodles. Drizzle any remaining marinade over the top.
- Add Water:
- Pour ½ cup (120 ml) water evenly over the pan to help noodles soften and crisp.
- Roast:
- Roast in the oven for 20–25 minutes, turning ingredients halfway through, until chicken is cooked (or tofu is golden), veggies are tender, and noodles are golden and crisp at edges.
- Garnish & Serve:
- Remove from oven and garnish with sesame seeds and fresh herbs. Serve immediately.
Save We love sharing this at family dinners because each person can add their favorite veggies or spice level. It's always a hit with both kids and adults!
Required Tools
Large sheet pan, mixing bowls, knife and cutting board, parchment paper
Allergen Information
Contains soy (soy sauce, tofu), wheat (ramen noodles, soy sauce), sesame (oil, seeds). For gluten-free, use tamari and gluten-free ramen and double-check ingredient labels.
Nutritional Information
Per serving (with chicken): Calories 420, Total Fat 14 g, Carbohydrates 46 g, Protein 28 g
Save Enjoy this fusion sheet-pan dinner straight from the oven for peak crispiness. Make extra for next-day lunch—it reheats well!
Kitchen Questions
- → Can I substitute the chicken with another protein?
Yes, firm tofu is a great vegetarian alternative that soaks up the marinade and crisps nicely in the oven.
- → How do I ensure the ramen noodles get crispy?
Breaking the noodles into chunks and roasting them with a little water helps soften and crisp the edges while baking.
- → What vegetables work best for roasting in this dish?
Bell peppers, broccoli, snap peas, carrots, and spring onions roast well, but zucchini, mushrooms, or baby corn are good substitutions.
- → Is there a way to make this dish vegan-friendly?
Use tofu instead of chicken and swap honey for maple syrup to keep it plant-based and delicious.
- → Can this meal be prepared ahead of time?
You can marinate the protein and chop vegetables in advance, then assemble and roast when ready for dinner.