A vibrant one-pan meal combining crispy ramen, roasted vegetables, and tender chicken or tofu with bold flavors.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 14 oz), thinly sliced
02 - 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 packets 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)
# How To Make:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, whisk together soy sauce, sesame oil, hoisin sauce, honey, rice vinegar, garlic, ginger, and chili flakes.
03 - Add sliced chicken or cubed tofu to the marinade and toss to coat. Set aside to marinate while preparing vegetables.
04 - Break ramen noodles into rough chunks and spread evenly over the lined sheet pan.
05 - Evenly distribute the marinated chicken or tofu and all prepared vegetables over the ramen noodles. Drizzle any remaining marinade on top.
06 - Pour ½ cup (120 ml) water evenly over the pan to assist noodles softening and crisping.
07 - Roast for 20–25 minutes, turning halfway through, until chicken is cooked through or tofu is golden, vegetables are tender, and noodles are crispy at edges.
08 - Remove from oven and sprinkle with toasted sesame seeds and fresh herbs. Serve immediately.
