A colorful one-pan dish with crispy noodles, roasted vegetables, and tender chicken or tofu ready in under an hour.
# Components:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 14 oz), thinly sliced
02 - or 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 each), seasoning discarded
09 - 3 tbsp soy sauce
10 - 2 tbsp toasted sesame oil
11 - 1 tbsp hoisin sauce
12 - 1 tbsp honey or maple syrup
13 - 2 tsp rice vinegar
14 - 2 cloves garlic, minced
15 - 1 tsp fresh ginger, grated
16 - ½ tsp chili flakes (optional)
→ Garnishes
17 - 1 tbsp toasted sesame seeds
18 - Fresh cilantro or sliced green onions (optional)
# Directions:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper.
02 - In a large bowl, whisk together soy sauce, toasted sesame oil, hoisin sauce, honey or maple syrup, rice vinegar, minced garlic, grated ginger, and chili flakes.
03 - Add the sliced chicken or cubed tofu to the marinade and toss well to coat. Set aside while preparing vegetables.
04 - Break the instant ramen noodles into rough chunks and spread evenly across the prepared sheet pan.
05 - Spread the marinated chicken or tofu and all prepared vegetables evenly over the noodles. Drizzle any remaining marinade on top.
06 - Pour ½ cup (4 fl oz) water evenly onto the pan to help soften and crisp the noodles during roasting.
07 - Place the pan in the oven and roast for 20 to 25 minutes, turning the ingredients halfway through. Cook until chicken is fully cooked or tofu is golden, vegetables are tender, and noodles are crisp and golden at edges.
08 - Remove from oven, sprinkle with toasted sesame seeds and fresh herbs. Serve immediately.
