Description
Sheet-Pan Crispy Ramen is a vibrant and flavorful one-pan meal that beautifully combines tender chicken, crisp-tender vegetables, and crispy ramen noodles, all coated in a savory, slightly spicy Asian-inspired sauce. Broiled to perfection, this recipe delivers a delightful contrast of textures and bold flavors with minimal fuss, making it an ideal weeknight dinner or casual gathering dish.
Ingredients
Scale
Sauce and Protein
- 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
Vegetables
- 1 bunch of scallions, cut into 1” pieces
- 1 lb. broccoli, cut into 1/2” florets
- 8 oz. snow peas, trimmed
Other
- 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
- Prepare the sauce. In a small bowl, whisk together the soy sauce, toasted sesame oil, oyster sauce, maple syrup, sriracha, and chicken bouillon until well combined to create a flavorful marinade and sauce base.
- Marinate the chicken. In a medium bowl, toss the sliced chicken thighs or breasts with the finely chopped garlic, grated ginger, and 2 tablespoons of the prepared soy sauce mixture. Set aside to allow the flavors to infuse while preparing the vegetables.
- Prepare the vegetables on the sheet pan. Bring a large pot of salted water to a boil. On a large sheet pan, toss the scallions, broccoli florets, snow peas, vegetable oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper evenly to coat.
- Arrange chicken over vegetables and broil. Spread the marinated chicken pieces evenly on top of the vegetables on the sheet pan. Place the rack in the upper third of the oven and heat the broiler. Broil the chicken and vegetables for 3 to 5 minutes, watching closely until the chicken is browned and beginning to cook through.
- Cook ramen noodles. While broiling, cook the ramen noodles in the boiling salted water according to package instructions. Once cooked, drain the noodles and rinse under cold water to prevent sticking.
- Add noodles and remaining sauce to sheet pan. Add the drained noodles to the sheet pan along with the remaining soy sauce mixture. Toss everything together gently to combine and spread the noodles evenly in a single layer on the sheet pan.
- Broil to crisp noodles and finish vegetables. Continue to broil the sheet pan for 5 to 7 minutes, watching closely until the noodles become crispy and the broccoli is crisp-tender. For extra crispy noodles, toss them again and spread evenly, then broil for an additional 3 to 5 minutes.
- Garnish and serve. Remove the sheet pan from the oven. Sprinkle toasted sesame seeds over the dish and add more sriracha if desired. Serve immediately for a deliciously crispy and saucy meal.
Notes
- If you prefer less spice, reduce or omit the sriracha in the sauce and for serving.
- You can substitute chicken thighs with chicken breasts or even tofu for a vegetarian option.
- Make sure to watch the broiler carefully to prevent burning; broil times may vary depending on your oven.
- To make this dish gluten-free, use gluten-free soy sauce and check other sauces for gluten content.
- For an added crunch, sprinkle chopped toasted peanuts or cashews when serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Broiling
- Cuisine: Asian
Keywords: sheet-pan, crispy ramen, broiled chicken, Asian inspired, quick dinner, one-pan meal
