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

Step 1: Arrange a rack in the upper third of the oven and heat the broiler. In a small bowl, whisk together soy sauce, toasted sesame oil, oyster sauce, maple syrup, sriracha, and chicken bouillon.

Step 2: In a medium bowl, toss the sliced chicken, garlic, ginger, and 2 tablespoons of the soy sauce mixture. Reserve the remaining sauce for later.

Step 3: Bring a large pot of salted water to a boil. On a large sheet pan, toss the scallions, broccoli florets, snow peas, vegetable oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Arrange the marinated chicken pieces evenly over the vegetables.

Step 4: Broil the sheet pan, watching closely, until the chicken is browned and cooked through, about 3 to 5 minutes.

Step 5: Meanwhile, cook the ramen noodles in boiling water according to package instructions. Drain and rinse under cold water to prevent sticking.

Step 6: Add the cooked noodles and the reserved sauce to the sheet pan with chicken and vegetables. Toss everything to combine and spread in an even layer.

Step 7: Return the sheet pan to the broiler and cook, watching closely, until the noodles turn crispy and the broccoli is crisp-tender, about 5 to 7 minutes. For extra crispy noodles, toss and spread them again in an even layer, then broil for an additional 3 to 5 minutes.

Step 8: Sprinkle toasted sesame seeds over the dish and add more sriracha if desired before serving.

Tips & Variations

For a vegetarian version, replace chicken with firm tofu and use vegetable bouillon instead of chicken bouillon.

Swap broccoli and snow peas for other crisp vegetables like snap peas, bell peppers, or green beans for variety.

Use fresh ginger and garlic for the best flavor, but ground powders can work in a pinch.

Add a squeeze of lime or a sprinkle of fresh cilantro at the end for a fresh twist.

FAQs

Can I use different noodles for this recipe?

Yes, you can substitute ramen noodles with udon, soba, or even thin spaghetti, but cooking times for crisping may vary.

How can I prevent the noodles from sticking together?

After cooking, rinse the noodles under cold water and toss them with a small amount of oil to keep them separated before adding to the sheet pan.

Dinner

Sheet-Pan Crispy Ramen Recipe

Introduction