Sheet-Pan Crispy Ramen Recipe

Introduction

This Sheet-Pan Crispy Ramen is a delightful one-pan meal that combines tender chicken, crisp vegetables, and perfectly crispy noodles, all tossed in a savory, slightly spicy sauce. It’s quick to prepare and perfect for busy weeknights when you want something flavorful with minimal cleanup.

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

Instructions

1. Step 1: Arrange a rack in the upper third of your oven and heat the broiler. In a small bowl, whisk together soy sauce, toasted sesame oil, oyster sauce, maple syrup, sriracha, and chicken bouillon.
2. Step 2: In a medium bowl, toss the sliced chicken with garlic, ginger, and 2 tablespoons of the soy sauce mixture. Reserve the remaining sauce for later.
3. Step 3: Bring a large pot of salted water to a boil. On a large sheet pan, toss scallions, broccoli florets, snow peas, vegetable oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Arrange the marinated chicken pieces evenly over the vegetables.
4. Step 4: Broil the chicken and vegetables, watching closely, until the chicken is browned and cooked through, about 3 to 5 minutes.
5. Step 5: Meanwhile, cook the ramen noodles in the boiling water according to package instructions. Drain and rinse with cold water to prevent sticking.
6. Step 6: Add the cooked noodles and the reserved sauce to the sheet pan. Toss everything together to combine, then spread the mixture in an even layer.
7. Step 7: Return the sheet pan to the broiler and cook until the noodles are crispy and the broccoli is crisp-tender, about 5 to 7 minutes. For extra crispy noodles, toss and spread them again evenly, then broil for an additional 3 to 5 minutes.
8. Step 8: Remove from the oven, sprinkle with toasted sesame seeds, and add more sriracha if desired. Serve immediately.

Tips & Variations

• Use chicken thighs for juicier, more flavorful meat; breasts also work well if trimmed properly.
• Try swapping snow peas for snap peas or sugar snap peas according to your preference.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.
• For a vegetarian version, substitute chicken with firm tofu or tempeh and use vegetable bouillon.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to help retain crispiness, or microwave briefly, though the noodles may soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce and gluten-free ramen noodles to make this dish suitable for a gluten-free diet.

How can I keep the noodles crispy when reheating?

Reheat the dish in a skillet over medium heat rather than the microwave to help keep the noodles crispy. Avoid covering the pan to prevent steam buildup.

Sheet-Pan Crispy Ramen Recipe

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4.9 from 106 reviews

Sheet-Pan Crispy Ramen is a flavorful and easy-to-make dish featuring tender chicken, crisp-tender vegetables, and crispy ramen noodles all broiled together with a savory soy-sesame glaze. This recipe combines the convenience of a sheet pan meal with the satisfying texture of crispy noodles, enhanced by a sweet and spicy sauce and garnished with toasted sesame seeds.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Broiling
• Cuisine: Asian-American Fusion

Ingredients

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Sauce and Marinade

• 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

Protein and Aromatics

• 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

Others

• 2 tbsp. vegetable oil
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 4 (3-oz.) pkg. ramen noodles, seasoning packets discarded
• Toasted sesame seeds, for serving

Instructions

1. Prepare the Sauce: Arrange a rack in the upper third of the oven and preheat the broiler. In a small bowl, whisk together the reduced-sodium soy sauce, toasted sesame oil, oyster sauce, pure maple syrup, sriracha, and chicken bouillon until well combined.
2. 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. Reserve the remaining sauce for later use, allowing the chicken to absorb the flavors.
3. Prepare Vegetables: Bring a large pot of salted water to a boil. On a large sheet pan, combine the scallions cut into 1-inch pieces, broccoli florets, trimmed snow peas, vegetable oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Toss everything together to evenly coat the vegetables.
4. Arrange Chicken and Vegetables: Arrange the marinated chicken pieces evenly over the bed of vegetables on the sheet pan.
5. Broil Chicken and Vegetables: Place the sheet pan under the preheated broiler and cook, watching closely to prevent burning, until the chicken is browned and cooked through, about 3 to 5 minutes.
6. Cook Ramen Noodles: Meanwhile, in a large pot of boiling water, cook the ramen noodles according to the package instructions, typically 2 to 3 minutes. Drain the noodles and rinse with cold water to prevent sticking.
7. Combine Noodles with Sauce: Add the cooked, drained noodles and the reserved remaining sauce to the sheet pan with the chicken and vegetables. Toss everything well to combine and evenly distribute the sauce.
8. Broil Noodles for Crispiness: Spread the mixture evenly in the sheet pan and return it to the broiler. Continue broiling while watching closely until the noodles become crispy and the broccoli is crisp-tender, about 5 to 7 minutes. For extra crispy noodles, toss and spread the noodles again into an even layer and broil for an additional 3 to 5 minutes.
9. Serve: Once done, sprinkle toasted sesame seeds over the top and add more sriracha if desired. Serve immediately for the best texture and flavor.

Notes

• Keep a close eye on the food when broiling to prevent burning, as broilers vary in intensity.
• Toasting the noodles under the broiler ensures a desirable crispy texture, but you can adjust the crispiness level to your preference.
• Feel free to substitute chicken with tofu or shrimp for a variation.
• If you prefer a less spicy dish, reduce or omit the sriracha.
• Using reduced-sodium soy sauce helps control the salt level but adjust seasoning to taste.

Keywords: sheet-pan ramen, crispy ramen noodles, chicken ramen recipe, broiled vegetables, easy dinner, one-pan meal, sesame soy sauce, quick ramen dish