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Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
Cal/Serv:
781
Ramen is a go-to easy dinner, but have you ever thought about giving it a crispy upgrade? Stay with me. Baking your ramen on a sheet-pan—with chicken and veggies—gives your favorite comforting noodle dish a genius, textural twist—all with minimal effort. This recipe utilizes the broiler and the sheet pan, a true kitchen MVP, to create a hands-off meal packed with flavor and texture. With plenty of surface area to keep ingredients crisp, not steamed, and the magic of the broiler to quickly brown and crisp everything up, this weeknight dinner comes together in a snap.
To bulk up our crispy ramen, tender chicken thighs are coated in a fragrant mix of ginger, garlic, and soy-based stir-fry sauce, perfectly charred alongside vibrant broccoli, crisp snow peas, and scallions. Toss in the springy ramen noodles, give it one last broil to crisp everything up, and you’ve got a golden, caramelized masterpiece. Whether you're hosting friends or just upgrading your weeknight dinner, this sheet-pan ramen stir-fry will be a total hit.
Variations:
Use whatever vegetables you have on hand—cabbage, carrots, baby corn, or bell peppers would all work great. If you're looking for a vegetarian option, skip the chicken entirely, or substitute with mushrooms for a hearty, plant-based alternative. Think of this recipe like you would your go-to ramen; you can easily make it your own based on what you have on hand.
Storage:
Leftover crispy ramen can be refrigerated in an airtight container for up to 4 days.
Did you try making this? Let us know what you think in the comments down below!
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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
Directions
- Step 1Arrange a rack in upper third of oven; heat broiler. In a small bowl, whisk soy sauce, sesame oil, oyster sauce, syrup, sriracha, and chicken bouillon.
- Step 2In a medium bowl, toss chicken, garlic, ginger, and 2 Tbsp. soy sauce mixture; reserve remaining sauce.
- Step 3Bring a large pot of salted water to a boil. On a large sheet pan, toss scallions, broccoli, snow peas, vegetable oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange chicken over vegetables.
- Step 4Broil, watching closely, until chicken is browned, 3 to 5 minutes.
- Step 5In a large pot of boiling water, cook ramen according to package instructions. Drain and rinse with cold water to keep from sticking.
- Step 6Add noodles and remaining sauce to sheet pan and toss to combine. Spread in an even layer.
- Step 7Continue to broil, watching closely, until noodles are crispy and broccoli is crisp-tender, 5 to 7 minutes. (For crispier noodles, toss and spread noodles again into an even layer, then broil 3 to 5 minutes more.)
- Step 8Top with sesame seeds and more sriracha, if desired.
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