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.
I first made this sheet-pan ramen to liven up our midweek dinners and was amazed how the noodles crisp and soak up the flavorful marinade, while the veggies roast to caramelized perfection. You can use chicken or tofu, making this a crowd-pleaser and a reliable go-to for busy nights.
Ingredients
- Chicken or Tofu: 2 boneless, skinless chicken breasts (about 400 g), thinly sliced or 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)
- Ramen noodles: 2 packs (85 g each) instant ramen noodles, 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) for roasting
- Toasted sesame seeds: 1 tbsp, for garnish
- Fresh cilantro or sliced green onions: optional, for garnish
Instructions
- Prep the 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 (or maple syrup), 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.
- Arrange noodles:
- Break ramen noodles into rough chunks and scatter evenly over the prepared sheet pan.
- Assemble vegetables & 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 over the pan to help noodles soften and crisp during roasting.
- Roast:
- Roast in the oven for 20–25 minutes, turning ingredients halfway through, until chicken is cooked through (or tofu is golden), vegetables are tender, and noodles are golden and crisp at the edges.
- Garnish and serve:
- Remove from oven, garnish with sesame seeds and fresh herbs. Serve immediately.
Save This recipe quickly became a family favorite, with everyone customizing their bowls with extra herbs and crunchy sesame seeds. Even picky eaters love the mix of savory flavors and fun textures.
Required Tools
Large sheet pan, mixing bowls, knife, cutting board, and parchment paper make preparation and cleanup easy.
Allergen Information
Contains soy (soy sauce, tofu), wheat (ramen noodles, soy sauce), sesame (oil, seeds). Always check ingredient labels; use gluten-free swaps for dietary restrictions.
Nutritional Information
Per serving with chicken: 420 calories, 14 g total fat, 46 g carbohydrates, 28 g protein.
Save Enjoy bright flavors and crunchy ramen any night of the week – it's perfect with extra fresh herbs on top.
Kitchen Q&A
- → Can tofu be substituted for chicken?
Yes, firm tofu pressed and cubed can replace chicken for a vegetarian variation, maintaining great texture and flavor.
- → What vegetables work best in this dish?
Broccoli, snap peas, bell peppers, carrots, and spring onions provide vibrant colors and varied textures, but zucchini or mushrooms can also be added.
- → How is the marinade prepared?
The marinade combines soy sauce, toasted sesame oil, hoisin, honey, rice vinegar, garlic, ginger, and optional chili flakes for a balanced savory-sweet profile.
- → Can this dish be made gluten-free?
Yes, by using gluten-free tamari and gluten-free noodles, the dish can be adapted to be gluten-free while retaining its flavors.
- → What is the best way to achieve crispy noodles?
Breaking the noodles into chunks and roasting on a parchment-lined sheet pan with a bit of water helps soften and crisp the edges evenly.