One-pan meal with crispy noodles, colorful vegetables, and your choice of chicken or tofu for easy cooking.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, thinly sliced (approximately 14 oz)
02 - or 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 (each 3 oz), seasoning packets discarded
09 - 3 tablespoons soy sauce
10 - 2 tablespoons toasted sesame oil
11 - 1 tablespoon hoisin sauce
12 - 1 tablespoon honey or maple syrup
13 - 2 teaspoons rice vinegar
14 - 2 cloves garlic, minced
15 - 1 teaspoon fresh ginger, grated
16 - ½ teaspoon chili flakes (optional)
→ Garnishes
17 - 1 tablespoon toasted sesame seeds
18 - Fresh cilantro or sliced green onions (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - Whisk together soy sauce, sesame oil, hoisin sauce, honey, rice vinegar, garlic, ginger, and chili flakes. Toss chicken slices or tofu cubes in marinade and set aside while preparing vegetables.
03 - Break ramen noodles into chunks and spread evenly on the prepared sheet pan. Layer marinated protein and all vegetables evenly over noodles. Drizzle any remaining marinade on top.
04 - Pour ½ cup water evenly over the contents on the pan to help noodles soften and crisp during roasting.
05 - Roast for 20 to 25 minutes, turning halfway through. Cook until chicken is done or tofu is golden, vegetables tender, and noodles crisp at edges.
06 - Remove pan from oven, sprinkle toasted sesame seeds and fresh herbs over the top. Serve immediately.
