A flavorful one-pan dish featuring crispy noodles, roasted vegetables, and tender chicken or tofu in bold Asian-inspired flavors.
# Ingredient List:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 14 oz), thinly sliced
→ Proteins
02 - 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 (85 g each), seasoning packets discarded
09 - 3 tbsp soy sauce
10 - 2 tbsp toasted sesame oil
11 - 1 tbsp hoisin sauce
12 - 1 tbsp honey or maple syrup
13 - 2 tsp rice vinegar
14 - 2 cloves garlic, minced
15 - 1 tsp fresh ginger, grated
16 - ½ tsp chili flakes (optional)
→ Garnishes
17 - 1 tbsp toasted sesame seeds
18 - Fresh cilantro or sliced green onions (optional)
# Steps:
01 - Set oven to 425°F and line a large sheet pan with parchment paper.
02 - In a large bowl, whisk together soy sauce, toasted sesame oil, hoisin sauce, honey, rice vinegar, minced garlic, grated ginger, and chili flakes.
03 - Add thinly sliced chicken or cubed tofu to the marinade and toss to coat evenly. Allow to marinate while chopping vegetables.
04 - Break ramen noodles into rough chunks and spread them evenly on the prepared sheet pan.
05 - Distribute marinated chicken or tofu along with all the prepared vegetables evenly over the noodles. Drizzle any remaining marinade on top.
06 - Pour ½ cup (4 fl oz) water over the pan to aid in softening and crisping the noodles.
07 - Roast for 20 to 25 minutes, turning the mixture halfway through. Cook until chicken is done (or tofu is golden), vegetables are tender, and noodles are crisp and golden on the edges.
08 - Remove from oven and sprinkle toasted sesame seeds and fresh herbs on top. Serve immediately.
