Ingredients

3 tbsp. reduced-sodium soy sauce

3 tbsp. toasted sesame oil

2 tbsp. oyster sauce

1 tbsp. pure maple syrup

1 tbsp. sriracha, plus more for serving (optional)

2 tsp. chicken bouillon

1 lb. boneless, skinless chicken thighs or breasts, sliced crosswise into 1/2″-thick pieces

2 garlic cloves, finely chopped or grated

1 tbsp. finely grated peeled ginger

1 bunch of scallions, cut into 1″ pieces

1 lb. broccoli, cut into 1/2″ florets

8 oz. snow peas, trimmed

2 tbsp. vegetable oil

Kosher salt

Freshly ground black pepper

4 (3-oz.) pkg. ramen noodles, seasoning packets discarded

Toasted sesame seeds, for serving

Instructions

Step 1: Arrange a rack in the upper third of the oven and heat the broiler. In a small bowl, whisk together soy sauce, sesame oil, oyster sauce, maple syrup, sriracha, and chicken bouillon.

Step 2: In a medium bowl, toss the chicken, garlic, ginger, and 2 tablespoons of the soy sauce mixture. Reserve the remaining sauce for later.

Step 3: Bring a large pot of salted water to a boil. On a large sheet pan, toss the scallions, broccoli, snow peas, vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange the chicken pieces over the vegetables.

Step 4: Broil the chicken and vegetables, watching closely, until the chicken is browned and cooked through, about 3 to 5 minutes.

Step 5: Meanwhile, cook the ramen noodles in the boiling water according to package instructions. Drain and rinse with cold water to prevent sticking.

Step 6: Add the cooked noodles and the reserved sauce to the sheet pan. Toss everything to combine and spread in an even layer.

Step 7: Continue to broil, watching closely, until the noodles are crispy and the broccoli is crisp-tender, about 5 to 7 minutes. For extra crispy noodles, toss and spread them evenly again, then broil 3 to 5 minutes more.

Step 8: Remove from the oven and top with toasted sesame seeds. Serve with additional sriracha, if desired.

Tips & Variations

For a vegetarian version, substitute tofu or tempeh for the chicken and use vegetable bouillon instead of chicken bouillon.

Add other quick-cooking vegetables like bell peppers or snap peas for extra color and flavor.

If your broiler is very powerful, keep a close eye to prevent burning during the crisping steps.

Use gluten-free tamari and noodles to make this dish gluten-free.

FAQs

Can I use regular soy sauce instead of reduced-sodium?

Yes, you can use regular soy sauce, but the dish will be slightly saltier. You may want to reduce or omit added salt to balance the flavors.

What if I don’t have a broiler?

If your oven doesn’t have a broiler, you can bake the dish at a high temperature (around 450°F) to achieve a similar crispy effect. Keep a close watch to avoid burning.