Sheet-Pan Crispy Ramen Recipe
If you’re craving something that’s bursting with bold flavors, textures, and just the right amount of crunch, you’re going to love this Sheet-Pan Crispy Ramen. This dish turns ordinary ramen into a show-stopping meal by broiling noodles, tender chicken, and fresh veggies all together on one pan. It’s the perfect weeknight dinner that feels special but comes together quickly, making it a favorite in my kitchen and one I can’t wait to share with you.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are straightforward but each plays a key role in creating that irresistible balance of savory, sweet, spicy, and crunchy in the Sheet-Pan Crispy Ramen. From the umami-packed sauces to fresh vegetables and perfectly cooked chicken, every item matters.
- Reduced-sodium soy sauce: Adds a salty, slightly sweet base that brightens all the flavors without overwhelming the dish.
- Toasted sesame oil: Gives a rich, nutty aroma that’s signature to classic Asian flavors.
- Oyster sauce: Brings depth and a luscious, savory complexity that elevates the sauce’s overall profile.
- Pure maple syrup: Balances the savory ingredients with a subtle, natural sweetness.
- Sriracha: Provides a kick of gentle heat, great for those who love a little spice.
- Chicken bouillon: Enhances the chicken’s flavor and melds all the components together.
- Boneless, skinless chicken thighs or breasts: Your choice depending on tenderness preference, sliced thinly for quick cooking.
- Garlic cloves: Adds a punch of sharp, fragrant flavor that permeates the entire dish.
- Grated peeled ginger: Brings a fresh, zesty brightness that perfectly complements the soy and sesame.
- Scallions: Adds beautiful color and a mild onion flavor that softens with roasting.
- Broccoli florets: Offers a crisp-tender texture and vibrant green color, making the dish visually inviting.
- Snow peas: Bring sweetness and crunch, balancing the soft noodles and tender chicken.
- Vegetable oil: Helps everything crisp up beautifully under the broiler.
- Kosher salt and freshly ground black pepper: Essential for seasoning each component just right.
- Ramen noodles: The star carbohydrate, transformed from ordinary to irresistibly crispy when broiled.
- Toasted sesame seeds: A final garnish that adds crunch and a nutty finish to the dish.
How to Make Sheet-Pan Crispy Ramen
Step 1: Prepare the Sauces and Chicken
Start by whisking together the soy sauce, toasted sesame oil, oyster sauce, maple syrup, sriracha, and chicken bouillon into a shiny, flavorful glaze. Toss the sliced chicken with garlic, ginger, and part of this sauce to soak up all those beautiful flavors. This marination step ensures the chicken stays juicy, tender, and infused with all the umami goodness.
Step 2: Arrange Vegetables and Chicken on the Sheet Pan
Next up, toss scallions, broccoli florets, snow peas, and vegetable oil right on your sheet pan. Sprinkle with kosher salt and freshly ground pepper, then nestle the marinated chicken pieces on top. This layering lets everything cook together, melding flavors while keeping the vegetables crisp and the chicken delectably browned.
Step 3: Broil Chicken and Vegetables
Place the sheet pan under your broiler and keep a close eye as the chicken browns nicely and the veggies start to soften but retain crunch—usually 3 to 5 minutes. This high heat creates that savory char and mouthwatering aroma you’re aiming for before adding the noodles.
Step 4: Cook and Add Ramen Noodles
While the chicken and vegetables broil, boil the ramen noodles until just tender according to the package instructions. Rinse them with cold water to stop cooking and prevent sticking. Add the noodles and the remaining reserved sauce to the sheet pan, tossing well to coat everything evenly.
Step 5: Broil to Crisp the Noodles
Spread the noodles out evenly on the sheet pan and return to the broiler. This step crisps up the noodles and finishes cooking the broccoli to tender-crisp perfection, taking about 5 to 7 minutes. If you want your noodles extra crispy, toss and spread them evenly again and broil for another 3 to 5 minutes. The texture contrast here is absolutely delightful.
Step 6: Garnish and Serve
Once everything looks gorgeous and crispy, sprinkle toasted sesame seeds over top and add more sriracha if you like a little extra heat. This final touch brings an extra pop of flavor and nuttiness that completes the dish perfectly.
How to Serve Sheet-Pan Crispy Ramen
Garnishes
Sprinkle toasted sesame seeds generously for a nutty finish and crisp texture. You can also add finely sliced scallions or a drizzle of extra sriracha to amp up the color and flavor. Fresh herbs like cilantro or Thai basil can add freshness, brightening every bite of this hearty dish.
Side Dishes
This dish is flavorful and filling on its own, but pairing it with simple sides like steamed jasmine rice, a light cucumber salad, or even pickled vegetables can be wonderful. These sides bring balance, coolness, or acidity to contrast with the rich, crispy ramen and savory chicken.
Creative Ways to Present
Try serving the Sheet-Pan Crispy Ramen family-style right from the pan for a casual, inviting presentation. Alternatively, plate it artfully with a nest of crispy noodles on top of a bed of sauteed greens. You could also serve it in individual bowls topped with a fried egg for extra richness and an Instagram-worthy meal.
Make Ahead and Storage
Storing Leftovers
Put any leftovers in an airtight container and refrigerate for up to 3 days. Because the noodles will lose some of their crispiness, storing the sauce separately can help keep everything tasting fresh upon reheating.
Freezing
This dish freezes best without the noodles, which tend not to re-crisp well after thawing. Freeze the chicken and vegetables with sauce in a sealed container for up to a month. Thaw overnight in the fridge before reheating and adding freshly cooked crispy ramen noodles.
Reheating
Reheat leftovers gently in a skillet or oven rather than the microwave to preserve texture. Adding a drizzle of extra sesame oil and briefly broiling or sautéing will help revive some of that delicious crispiness that makes Sheet-Pan Crispy Ramen so irresistible.
FAQs
Can I use instant ramen noodles with the seasoning packets?
It’s best to discard the seasoning packets because they’re often very salty and won’t complement the sauce you make. Using plain ramen noodles lets the rich, homemade sauce shine.
What if I don’t have a broiler?
You can finish this dish in a 425°F oven, spreading the noodles evenly to crisp up. It may take a bit longer, but you’ll still get great texture and flavor.
Can I substitute the chicken with tofu or shrimp?
Absolutely! Firm tofu or shrimp work beautifully. Just adjust cooking times to avoid overcooking—shrimp will take less time, and tofu firms up nicely while crisping under the broiler.
Is this dish spicy?
The dish includes sriracha for mild heat, but you can adjust the amount or omit it entirely to suit your spice preference. Adding more sriracha as a condiment gives you control over how much kick you want.
Can I add other vegetables?
Yes, feel free to customize. Bell peppers, snap peas, mushrooms, or baby bok choy are all delicious additions. Just watch cooking times to keep everything tender-crisp and vibrant.
Final Thoughts
Sheet-Pan Crispy Ramen is one of those magical dishes that turns simple ingredients into something wonderfully satisfying and fun to eat. It’s quick to make, impressive to serve, and endlessly adaptable. I hope you give this recipe a try—it might just become your next weeknight favorite, too!
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Sheet-Pan Crispy Ramen Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
This Sheet-Pan Crispy Ramen recipe combines tender chicken, crisp-tender vegetables, and crunchy ramen noodles all cooked together under a broiler for a quick, flavorful, and satisfying one-pan meal. The combination of toasted sesame oil, soy sauce, oyster sauce, and sriracha creates a deliciously savory and slightly spicy glaze, complemented by fresh ginger and garlic. Perfect for a weeknight dinner, this dish marries textures and bold flavors with minimal cleanup.
Ingredients
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
- 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 scallions, cut into 1” pieces
- 1 lb broccoli, cut into 1/2” florets
- 8 oz snow peas, trimmed
Other
- 2 tbsp vegetable oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 (3-oz.) packages ramen noodles, seasoning packets discarded
- Toasted sesame seeds, for serving
Instructions
- Prepare Sauce: Arrange a rack in the upper third of your oven and preheat the broiler. In a small bowl, whisk together the soy sauce, toasted sesame oil, oyster sauce, pure maple syrup, sriracha, and chicken bouillon until well combined to create the sauce.
- Marinate Chicken: Place the sliced chicken in a medium bowl and toss with the garlic, ginger, and 2 tablespoons of the prepared sauce mixture, coating evenly. Set aside the remaining sauce for later use.
- Preheat Water and Toss Vegetables: Bring a large pot of salted water to a boil to cook the ramen noodles later. On a large sheet pan, combine the scallions, broccoli florets, snow peas, vegetable oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Toss the vegetables until evenly coated with oil and seasoning. Arrange the marinated chicken pieces over the vegetables in a single layer.
- Broil Chicken and Vegetables: Place the sheet pan under the broiler and cook, watching carefully, until the chicken turns golden brown and vegetables begin to soften but stay crisp-tender, about 3 to 5 minutes.
- Cook and Rinse Noodles: Meanwhile, cook the ramen noodles in the boiling salted water according to the package instructions (usually 3 to 4 minutes). Drain the noodles and rinse under cold water to stop cooking and prevent sticking.
- Add Noodles and Sauce to Sheet Pan: Add the drained noodles and the reserved sauce to the sheet pan with the chicken and vegetables. Toss everything together gently to combine and spread the mixture out into an even layer.
- Broil Until Crispy: Return the sheet pan to the broiler and cook until the noodles develop crispy edges and the broccoli is nicely crisp-tender, about 5 to 7 minutes. For extra crispy noodles, toss and spread the noodles into an even layer again, then broil an additional 3 to 5 minutes more.
- Serve: Remove the pan from the oven and sprinkle with toasted sesame seeds. Add more sriracha if desired before serving. Enjoy your flavorful sheet-pan crispy ramen immediately.
Notes
- Use boneless, skinless chicken thighs for more tenderness and flavor, but breasts work well too.
- Keep a close eye on the broiler as food can burn quickly.
- Discard the ramen seasoning packets; this recipe uses its own flavorful sauce.
- To make it vegetarian, substitute chicken with firm tofu and use vegetable bouillon instead of chicken bouillon, and omit oyster sauce or replace it with a vegetarian alternative.
- For a spicier dish, add extra sriracha or serve with chili flakes.
- Make sure to rinse the cooked noodles with cold water to prevent them from sticking together before roasting.
- Adjust salt to taste since the soy sauce and bouillon already contain sodium.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Broiling, Boiling, Tossing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: sheet pan, crispy ramen, chicken, broiler, easy dinner, sesame oil, quick recipe, Asian-inspired
