One-pan meal with crispy ramen, roasted veggies, and tender chicken or tofu for a flavorful weeknight dinner.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, thinly sliced (about 14 oz)
02 - 400 g firm tofu, pressed and cubed (for vegetarian/vegan option)
→ 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, seasoning packets discarded (about 3 oz total)
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)
# Step-by-Step Directions:
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 or maple syrup, rice vinegar, garlic, ginger, and chili flakes.
03 - Add thinly sliced chicken or cubed tofu to the marinade and toss to coat evenly. Set aside while preparing vegetables.
04 - Break ramen noodles into rough chunks and spread evenly over the lined sheet pan.
05 - Evenly distribute marinated chicken or tofu and all prepared vegetables over the noodles. Drizzle any remaining marinade on top.
06 - Pour ½ cup water evenly over the pan to aid in softening and crisping the noodles.
07 - Place pan in oven and roast for 20 to 25 minutes, stirring halfway through, until protein is cooked through or tofu is golden, vegetables are tender, and noodles are crisp at edges.
08 - Remove from oven, sprinkle with sesame seeds and fresh herbs. Serve immediately.
