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 for busy weeknights when my family craved something comforting but different. We love gathering around the kitchen to toss noodles and veggies together on a single pan & it makes cleanup so easy.
Ingredients
- Chicken or Tofu: 2 boneless, skinless chicken breasts (about 400 g), thinly sliced or 400 g firm tofu, pressed and cubed
- Vegetables: 1 red bell pepper, sliced, 1 cup (100 g) broccoli florets, 1 cup (100 g) snap peas, halved, 1 medium carrot, julienned, 3 spring onions, sliced (reserve some greens for garnish)
- Ramen & Sauce: 2 packs (85 g each) instant ramen noodles, seasoning packets discarded, 3 tbsp soy sauce, 2 tbsp toasted sesame oil, 1 tbsp hoisin sauce, 1 tbsp honey or maple syrup, 2 tsp rice vinegar, 2 cloves garlic, minced, 1 tsp fresh ginger, grated, ½ tsp chili flakes (optional)
- Garnishes: 1 tbsp toasted sesame seeds, fresh cilantro or sliced green onions (optional)
Instructions
- Prepare Oven:
- 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.
- Prep Noodles:
- Break ramen noodles into rough chunks and scatter evenly over the prepared sheet pan.
- Arrange Ingredients:
- Arrange the marinated chicken or tofu and all prepared vegetables evenly over the noodles. Drizzle any remaining marinade over the top.
- Add Water:
- Add ½ cup (120 ml) water to the pan, distributing evenly to help the noodles soften and crisp up.
- Roast:
- Roast in the oven for 20–25 minutes, turning ingredients halfway through, until the chicken is cooked through (or tofu is golden), vegetables are tender, and noodles are golden and crisp at the edges.
- Garnish & Serve:
- Remove from oven, garnish with sesame seeds and fresh herbs. Serve immediately.
Save This dish quickly became a favorite in our home. It's especially fun for kids to help arrange the noodles and veggies before roasting.
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 gluten-free tamari and gluten-free ramen. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving with chicken: 420 calories, 14 g total fat, 46 g carbohydrates, 28 g protein
Save For best results, serve right from the pan while the noodles are hot and crisp. Enjoy customizing this easy meal to fit your family's tastes!
Recipe FAQ
- → Can I use tofu instead of chicken?
Yes, firm tofu pressed and cubed works perfectly as a substitute, absorbing the marinade and roasting to a golden texture.
- → How do I make the noodles crispy?
Breaking the noodles into chunks and roasting them directly on the pan with a splash of water helps them soften at first and crisp up at the edges during roasting.
- → Can I swap vegetables for others?
Absolutely, feel free to use zucchini, mushrooms, baby corn, or any preferred vegetables to suit your taste and availability.
- → Is this dish suitable for gluten-free diets?
To make it gluten-free, use gluten-free tamari in place of soy sauce and gluten-free ramen noodles, checking all ingredients carefully.
- → What drinks pair well with this meal?
A crisp Riesling or refreshing iced green tea complements the bold flavors and textures beautifully.