Looking for a fast, tasty meal that’s packed with crispy noodles, juicy chicken (or tofu), and loads of roasted veggies? This Sheet-Pan Crispy Ramen is the perfect weeknight dinner! It’s easy, flavorful, and made with minimal effort using ingredients you probably already have. Whether you love chicken, tofu, shrimp, or sausage — this noodle dish can be customized your way.
🧂 Ingredients (Serves 3–4 people)
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2 packs instant ramen noodles (do not use seasoning packets)
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2 tablespoons olive oil or sesame oil
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1 tablespoon soy sauce
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1 tablespoon grated ginger
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2 garlic cloves, minced
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1 chicken breast (about 200 grams), thinly sliced
(or use tofu, shrimp, sausage, or your favorite protein) -
1 cup broccoli florets
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1 cup bell peppers, sliced
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1/2 cup shredded cabbage or bok choy
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1 egg (optional, for topping)
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Salt to taste (about 1 teaspoon salt)
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Optional toppings: green onions, sesame seeds, chili flakes
🔪 Quick Prep (Takes 10–15 minutes)
Step 1: Boil the Noodles
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Boil water in a pot.
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Add ramen noodles (just the noodles, not the seasoning packet).
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Cook for 2 minutes only — they should be a little firm (not fully soft).
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Drain and toss with 1 tablespoon sesame oil so they don’t stick.
Step 2: Make a Simple Marinade
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In a bowl, mix:
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1 tablespoon soy sauce
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1 tablespoon olive oil
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1 tablespoon grated ginger
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2 cloves garlic, minced
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A pinch of salt
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Add sliced chicken (or tofu/shrimp) and let it sit for 10 minutes.
Step 3: Prep the Veggies
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Slice bell peppers, chop broccoli, shred cabbage or bok choy.
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Toss veggies in a little olive oil and salt.
🔥 Cook in the Oven (20–25 minutes total)
Step 4: Set Up the Sheet Pan
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Preheat oven to 200°C (400°F).
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On a sheet pan, arrange:
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Lightly oiled ramen noodles in a thin layer (they will get crispy!)
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Marinated chicken (or tofu)
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Chopped vegetables (spread out evenly)
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Step 5: Bake
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Bake for 20–25 minutes until:
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Chicken is cooked through
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Veggies are roasted
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Noodles become golden and crispy on the edges
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🔁 Halfway through, you can stir or flip things to get even cooking.
🍳 Optional Add-ons
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Crack an egg on top during the last 5 minutes if you like a runny yolk.
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Sprinkle sesame seeds or drizzle a little extra soy sauce for more flavor.
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Serve with a side salad or top with crispy rice for extra texture.
🥡 Storing Tips
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Leftovers? Store in an airtight container in the fridge for up to 2 days.
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Reheat in the oven or air fryer to bring back crispiness.
👩🍳 Why You’ll Love This Recipe
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It’s simple and uses everyday ingredients.
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Great for weeknight dinners when you’re short on time.
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Super customizable — use tofu for a vegetarian version, or try sausage or shrimp next time.
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Inspired by the crispy sheet pan recipes from New York Times and styled by Christian Reynoso and Julian Hensarling.
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It’s one of those new recipes that’s going straight into your weekly rotation!
Want more easy and delicious sheet pan dinners like this? Check out more everyday recipes on ProFastFoodRecipes — your go-to place for quick meals, crispy noodles, and flavor-packed dishes with minimal effort!
