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Sheet-Pan Crispy Ramen

Sheet-Pan Crispy Ramen

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Sheet-Pan Crispy Ramen is a fun and flavorful twist on classic ramen, perfect for a quick weeknight dinner or a satisfying lunch. In this recipe, ramen noodles are baked until golden and crispy, then paired with juicy, soy-glazed chicken thighs and a colorful medley of seasonal vegetables. The result is a crave-worthy, one-pan meal with great texture and bold flavor, sure to become a new favorite!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, lunch, Main Course
Cuisine: American
Calories: 781
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • For the Chicken:
  • 4 bone-in skin-on chicken thighs (or boneless, skinless if preferred)
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon black pepper
  • For the Ramen and Veggies:
  • 2 packs of instant ramen noodles discard seasoning packets
  • 2 tablespoons olive oil or neutral oil
  • 1 red bell pepper sliced
  • 1 cup snap peas or green beans trimmed
  • 1 cup broccoli florets
  • 2 carrots sliced thin
  • 1 small red onion sliced
  • 2 –3 green onions sliced (for garnish)
  • 1 tablespoon sesame seeds for garnish, optional

Equipment

  • Large sheet pan (to bake and crisp the noodles, chicken, and vegetables)
  • Parchment paper or foil (optional, for easy cleanup)
  • Large mixing bowls (for marinating chicken and tossing vegetables/noodles)
  • Whisk (to mix marinade)
  • Knife and cutting board (for prepping vegetables and chicken)
  • Measuring spoons and cups (for accuracy in ingredients)
  • Tongs or spatula (for tossing ingredients and serving)
  • Pot (to boil ramen noodles before crisping)
  • Colander (to drain noodles)
  • Oven with broiler function
  • Basting brush (optional, for brushing extra marinade on chicken)

Method
 

  1. Marinate the Chicken
  2. Whisk together soy sauce, honey, sesame oil, garlic, ginger, and black pepper in a bowl.
  3. Add chicken thighs and toss to coat. Let marinate for at least 10 minutes (up to 1 hour for more flavor).
  4. Prepare the Ramen and Veggies
  5. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
  6. Break ramen noodles into rough pieces and spread evenly on the sheet pan.
  7. Drizzle noodles with one tablespoon olive oil and toss gently to coat.
  8. Arrange bell pepper, snap peas, broccoli, carrots, and red onion over the noodles. Drizzle with remaining olive oil and toss lightly.
  9. Assemble and Bake
  10. Remove chicken from marinade (reserve excess marinade).
  11. Nestle chicken thighs skin-side up among the noodles and veggies on the sheet pan.
  12. Brush chicken with a little extra marinade.
  13. Bake for 25–30 minutes, until the chicken is cooked through (internal temperature 165°F/74°C) and the skin is crispy. Stir the veggies and noodles gently halfway through for even crisping.
  14. For extra crispy noodles, broil for 2–3 minutes at the end, watching closely.
  15. Finish and Serve
  16. Garnish with green onions and sesame seeds.
  17. Serve immediately, ensuring everyone gets some crispy noodles, juicy chicken, and plenty of veggies.

Nutrition

Serving: 350gCalories: 781kcalCarbohydrates: 64gProtein: 38gFat: 39gSaturated Fat: 10gCholesterol: 107mgSodium: 2700mgFiber: 8gSugar: 10g

Notes

Tips & Variations

  • Vegetarian: Swap chicken for tofu or tempeh and use extra veggies.
  • Spicy: Add a drizzle of sriracha or chili oil before serving.
  • Extra Flavor: Sprinkle with fresh cilantro or a squeeze of lime.

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