Save to Pinterest 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.
When I first made this, the sizzling sound from the oven was matched only by how quickly my family devoured every bite. The convenience of using one sheet pan made cleanup a breeze and encouraged us to experiment with our favorite vegetables.
Ingredients
- Boneless, skinless chicken breasts: 2 (about 400 g), thinly sliced
- Firm tofu: 400 g, pressed and cubed (as vegetarian option)
- 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)
- Instant ramen noodles: 2 packs (85 g each), discard seasoning packets
- 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)
- Toasted sesame seeds: 1 tbsp
- Fresh cilantro or green onions: Optional, for garnish
Instructions
- Prep the oven and pan:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Make the marinade:
- In a large mixing bowl, whisk together soy sauce, sesame oil, hoisin sauce, honey or maple syrup, rice vinegar, garlic, ginger, and chili flakes.
- Marinate the protein:
- Add sliced chicken or cubed tofu to the bowl. Toss to coat and set aside while prepping vegetables.
- Prepare noodle base:
- Break ramen noodles into rough chunks and scatter evenly on the sheet pan.
- Add veggies and protein:
- Arrange marinated chicken or tofu and all prepared vegetables evenly over 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 baking.
- Roast:
- Roast for 20–25 minutes, turning ingredients halfway, until chicken is cooked or tofu is golden, vegetables are tender, and noodles are crisp at the edges.
- Finish and serve:
- Remove pan from oven. Garnish with sesame seeds and fresh herbs. Serve immediately.
Save to Pinterest Sharing this meal around the table has become a cherished midweek tradition in our home. Everyone loves customizing their portion with favorite sauces and extra greens.
Required Tools
Large sheet pan, mixing bowls, knife and cutting board, and parchment paper are all you need.
Allergen Information
Contains soy (soy sauce, tofu), wheat (ramen noodles, soy sauce), and sesame (oil, seeds). For gluten-free needs, check labels and use specialty ingredients.
Nutritional Information (per serving, with chicken)
Calories: 420. Total Fat: 14 g. Carbohydrates: 46 g. Protein: 28 g.
Save to Pinterest This vibrant sheet-pan dinner is sure to become a staple in your weekly rotation. Enjoy every crispy and savory bite with minimal cleanup.
Recipe FAQs
- → Can tofu be used instead of chicken?
Yes, firm tofu pressed and cubed serves as a great vegetarian alternative and roasts beautifully alongside the vegetables.
- → How can I make the noodles crispy?
Breaking the noodles into chunks and roasting them on the sheet pan with a splash of water helps soften and crisp their edges during cooking.
- → What vegetables work best in this dish?
A combination of bell peppers, broccoli florets, snap peas, carrots, and spring onions adds vibrant colors and textures, though zucchini or mushrooms can be good additions.
- → Is it possible to adjust the heat level?
Yes, adding chili flakes to the marinade or drizzling sriracha before serving can spice up the dish to your preference.
- → What garnishes enhance the flavors?
Toasted sesame seeds and fresh herbs like cilantro or sliced green onions provide a delightful finish and complement the flavors well.