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.
Last week, I made this crispy ramen tray for my family and was amazed by how the noodles crisp at the edges and soak up the sauce. It's our new favorite for busy weeknights with minimal cleanup.
Ingredients
- Boneless, skinless chicken breasts: About 400 g, thinly sliced (or use 400 g firm tofu, pressed and cubed)
- Red bell pepper: 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), seasoning packets discarded
- 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 (optional): ½ tsp
- Toasted sesame seeds: 1 tbsp
- Fresh cilantro or sliced green onions (optional): For garnish
Instructions
- Prepare Oven:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Mix Marinade:
- In a large bowl, whisk together soy sauce, sesame oil, hoisin sauce, honey or maple syrup, 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.
- Arrange Noodles:
- Break ramen noodles into rough chunks and scatter evenly over the prepared sheet pan.
- Add Veggies & Protein:
- 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.
- Finish:
- Remove from oven, garnish with sesame seeds and fresh herbs. Serve immediately.
Save to Pinterest When my kids help spread veggies over the noodles, dinner feels like a team effort. It smells so good we can hardly wait for the timer!
Required Tools
Large sheet pan, mixing bowls, knife and cutting board, and parchment paper are all you need to make cleanup quick and easy.
Allergen Information
Contains soy, wheat, and sesame. Choose tamari and gluten-free ramen for a gluten-free option and always check ingredient labels.
Nutritional Information
Per serving (with chicken): Calories: 420, Total Fat: 14 g, Carbohydrates: 46 g, Protein: 28 g.
Save to Pinterest This one-pan crispy ramen is perfect for mixing up your dinner routine. Enjoy straight from the pan for maximum crunch and flavor.
Recipe FAQs
- → How do I achieve crispy noodles in this dish?
Breaking the noodles into chunks and roasting at high heat with a bit of water helps them soften yet crisp up at the edges.
- → Can I substitute chicken with a plant-based option?
Yes, firm tofu pressed and cubed works well and can be marinated similarly for a satisfying vegetarian option.
- → Which vegetables work best for roasting here?
Vegetables like bell peppers, broccoli, snap peas, carrots, and spring onions roast beautifully, balancing texture and sweetness.
- → Is it possible to make this dish gluten-free?
Use gluten-free tamari and gluten-free noodles to keep it gluten-free without sacrificing flavor.
- → What sauces are used for the marinade?
A blend of soy sauce, toasted sesame oil, hoisin, honey or maple syrup, rice vinegar, garlic, ginger, and optional chili flakes creates a vibrant marinade.
- → How long should this dish be roasted?
Roast for about 20–25 minutes at 425°F (220°C), turning halfway to ensure even cooking and crispiness.