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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/sheet-pan-crispy-ramen-recipe/