One-pan dish blending crispy noodles, roasted veggies, and choice of chicken or tofu with bold, delicious flavors.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 14 oz), thinly sliced
02 - 400 g (14 oz) firm tofu, pressed and cubed
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 cup broccoli florets (about 3.5 oz)
05 - 1 cup snap peas, halved (about 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 / 3 oz 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 - Set the oven to 425°F and line a large sheet pan with parchment paper.
02 - Whisk together soy sauce, toasted sesame oil, hoisin sauce, honey or maple syrup, rice vinegar, minced garlic, grated ginger, and chili flakes in a large bowl.
03 - Add sliced chicken or cubed tofu to the marinade and toss to coat. Allow to rest while preparing vegetables.
04 - Break the instant ramen noodles into rough chunks and spread evenly across the lined sheet pan.
05 - Distribute marinated chicken or tofu and all prepared vegetables evenly over the noodles. Drizzle any remaining marinade on top.
06 - Pour ½ cup (120 ml) water evenly over the pan to aid in softening and crisping of the noodles.
07 - Bake in the oven for 20 to 25 minutes, turning halfway through. Ensure chicken is cooked through or tofu is golden, vegetables are tender, and noodles have crisp edges.
08 - Remove from oven and garnish with toasted sesame seeds and fresh herbs as desired. Serve immediately.
