Weeknight ramen… but make it crispy. This sheet pan twist turns your favorite noodles into a crunchy, crave-worthy meal!
Simply cook your instant ramen by following the package instructions, add your favorite veg and protein, and put it in the oven at 450 degrees for 15 minutes.
Crispy Sheet Pan Ramen (serves 4)
DIETARY: Traditional
TOTAL TIME: 40 minutes
2/3 cup teriyaki sauce or your favorite stir fry sauce
2 teaspoons sriracha hot sauce
1 teaspoon chicken bouillon, optional
6 tablespoons avocado oil
4 packages ramen noodles
1 pound boneless, skinless chicken breast, sliced into ¼” thick pieces and halved
½ pound broccoli, cut into ½” pieces
6 ounces sugar snap peas, trimmed
¼ pound carrots, peeled and sliced into 1/8” slices
4 scallions, cut into 1” pieces
- Preheat oven to 450° F. Whisk together teriyaki sauce, sriracha, optional chicken bouillon, and oil until smooth.
- Cook ramen noodles based on the package instructions. Drain and rinse.
- Place chicken, broccoli, snap peas, carrots, scallions, cooked noodles and half of the sauce mixture in a mixing bowl and toss to combine.
- Evenly spread mixture on one or two unlined sheet pans. Rearrange chicken pieces so they are on the top of the noodles and veggies.
- Bake for 15 minutes then turn the broiler on high and continue to cook until chicken has cooked through, approximately 3-5 minutes, and to desired crispness.
- Remove from oven and drizzle with remaining sauce as needed.
*Chicken can be substitute for another protein of choice. Proteins should be cut into ¼” slices for fast cooking.