Print

Sheet Pan Crispy Ramen Veggies with Chicken or Tofu Recipe

Print Recipe

★★★★★

4.4 from 146 reviews

A delicious and easy sheet pan meal featuring crispy roasted ramen noodles topped with marinated chicken or tofu and vibrant vegetables. This recipe combines savory, sweet, and tangy flavors with a satisfying crunch, all cooked together on one pan for a quick and hassle-free dinner.

Ingredients

Scale

Protein

  • 2 boneless, skinless chicken breasts (about 14 oz), thinly sliced or 14 oz firm tofu, pressed and cubed

Vegetables

  • 1 red bell pepper, sliced
  • 1 cup broccoli florets (about 3.5 oz)
  • 1 cup snap peas, halved (about 3.5 oz)
  • 1 medium carrot, julienned
  • 3 spring onions, sliced (reserve some greens for garnish)

Ramen and Seasonings

  • 2 packs instant ramen noodles (85 g each), seasoning 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)
  • 1 tbsp toasted sesame seeds
  • Fresh cilantro or sliced green onions (optional, for garnish)

Other

  • ½ cup (4 fl oz) water

Instructions

  1. Preheat and prepare pan: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper to prevent sticking and for easy cleanup.
  2. Combine marinade: In a large bowl, whisk together the soy sauce, toasted sesame oil, hoisin sauce, honey or maple syrup, rice vinegar, minced garlic, grated ginger, and optional chili flakes until well combined.
  3. Marinate protein: Add the thinly sliced chicken breasts or cubed tofu to the marinade. Toss thoroughly to ensure all pieces are coated. Set aside to marinate while preparing the vegetables.
  4. Prepare ramen base: Break the instant ramen noodles into rough chunks and evenly spread them across the prepared sheet pan. This will form the crispy noodle base.
  5. Arrange ingredients on pan: Evenly distribute the marinated chicken or tofu, red bell pepper slices, broccoli florets, snap peas, julienned carrot, and sliced spring onions on top of the ramen noodles. Drizzle any remaining marinade over the top.
  6. Add water: Pour ½ cup (4 fl oz) of water evenly over the ingredients on the pan. This helps soften the noodles slightly while allowing the edges to crisp up during roasting.
  7. Roast and cook: Place the sheet pan in the oven and roast for 20 to 25 minutes. Turn the ingredients halfway through cooking to ensure even roasting. Cook until the chicken is fully cooked or tofu turns golden, the vegetables are tender yet crisp, and the noodles are golden and crunchy at the edges.
  8. Garnish and serve: Remove the pan from the oven and sprinkle toasted sesame seeds and fresh cilantro or reserved green onions over the top. Serve immediately for a delightful, crunchy, and flavorful meal.

Notes

  • Press tofu well to remove excess moisture for better crisping.
  • Adjust chili flakes according to your spice preference or omit them for a milder dish.
  • Use gluten-free soy sauce if making this recipe gluten-free.
  • For a vegan version, substitute honey with maple syrup and use tofu instead of chicken.
  • If you prefer softer noodles, increase the water slightly or cover the pan loosely with foil for part of the cooking time.
  • Turn the ingredients gently halfway through cooking to prevent breaking the noodles too much.
  • Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven or on stovetop for best texture.

Keywords: sheet pan, ramen, crispy noodles, roasted vegetables, chicken, tofu, quick dinner, easy meal, Asian flavors

Find it online: https://bitesizedbenny.com/sheet-pan-crispy-ramen-veggies-with-chicken-or-tofu-recipe/