A vibrant sheet-pan meal with crispy noodles, roasted veggies, and tender chicken or tofu, ready in 40 minutes.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, thinly sliced (approximately 14 oz)
02 - Or 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)
# Method:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - Whisk together soy sauce, sesame oil, hoisin sauce, honey, rice vinegar, garlic, ginger, and chili flakes in a large bowl.
03 - Add sliced chicken or cubed tofu to the marinade and toss to coat. Set aside while preparing vegetables.
04 - Break ramen noodles into rough chunks and spread evenly over the lined sheet pan.
05 - Distribute marinated chicken or tofu and all prepared vegetables evenly over the noodles. Drizzle remaining marinade over top.
06 - Pour ½ cup water evenly over the ingredients to facilitate noodles softening and crisping.
07 - Roast in oven for 20–25 minutes, turning halfway through, until chicken is cooked, tofu is golden, vegetables are tender, and noodles are crisp at edges.
08 - Remove from oven, sprinkle toasted sesame seeds and fresh herbs on top. Serve immediately.
