Irresistible Sheet-Pan Crispy Ramen: Quick Dinner Magic

A quick and easy sheet-pan dinner combining ramen, chicken, and veggies in just 30 minutes. Enjoy flavor-packed, customizable comfort food with minimal cleanup!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1/4 cup Reduced-Sodium Soy Sauce Swap for tamari to keep it gluten-free.
2 tablespoons Toasted Sesame Oil Olive oil works for a lighter flavor.
2 tablespoons Oyster Sauce Hoisin sauce makes a great vegan substitute.
1 tablespoon Pure Maple Syrup Honey or agave syrup can be used instead.
1 tablespoon Sriracha Adjust with red pepper flakes for desired spice.
1 cube Chicken Bouillon Use vegetable broth for a vegetarian option.

For the Main Dish

1 pound Boneless Skinless Chicken Thighs Switch to firm tofu or portobello mushrooms for vegetarian.
3 cloves Garlic Fresh cloves are best.
1 inch Fresh Ginger Substitute ground ginger if fresh isn't available.

Vegetable Medley

1 cup Scallions Use chives or green onions as a substitute.
2 cups Broccoli Cauliflower or green beans are great alternatives.
1 cup Snow Peas Sugar snap peas can be used if hard to find.

For Cooking

2 tablespoons Vegetable Oil Choose any neutral oil like canola.
to taste Kosher Salt & Freshly Ground Black Pepper Season according to personal taste.

For the Noodles

8 ounces Ramen Noodles Substitute udon or soba noodles; adjust cooking time as needed.

Optional Garnish

2 tablespoons Toasted Sesame Seeds Adds flavor and a lovely finish.

Equipment

Sheet Pan
Mixing Bowl
Whisk

Method

Step‑by‑Step Instructions

Preheat your broiler to high and line a large sheet pan with aluminum foil for easy cleanup.
In a medium bowl, whisk together soy sauce, sesame oil, oyster sauce, maple syrup, sriracha, and chicken bouillon until well combined. Set aside.
Toss the chicken thighs in half of the sauce mixture and arrange them on the sheet pan.
Add broccoli and snow peas, drizzle remaining sauce over the vegetables, and ensure they are well-coated.
Broil for 10 to 12 minutes until chicken is charred and vegetables are tender.
With about 3 minutes left, add ramen noodles to the pan, pour a bit of water over them to help cook through, and stir gently.
Return to broiler for an additional 2 to 3 minutes until noodles are crispy and golden.
Let cool for a minute, garnish with scallions and toasted sesame seeds, and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 80mgCalcium: 6mgIron: 15mg

Notes

Monitor the broiler closely to prevent burning, add noodles in the last few minutes for optimal texture, and store leftovers in the fridge for up to 4 days.

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