Name: Sheet-Pan Crispy Ramen
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Asian-Inspired
Ingredients: 2 packs instant ramen noodles (seasoning packets discarded); 1½ cups broccoli florets; 1 cup bell peppers, sliced; 1 cup carrots, julienned or thinly sliced; 2 tbsp olive oil or sesame oil; 2 green onions, sliced (for topping); 1 tsp toasted sesame seeds (optional); For the sauce:; 3 tbsp soy sauce (or tamari for gluten-free); 1 tbsp hoisin sauce; 1 tbsp rice vinegar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp honey or maple syrup; ¼ tsp red pepper flakes (optional)

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Sheet-Pan Crispy Ramen is a fast, fun, and flavorful twist on classic instant noodles. I take humble ramen noodles and roast them in the oven until golden and crispy, then toss them with veggies and a bold, savory sauce. It’s the perfect blend of crunch, chew, and umami—and it’s all done on a single pan for the easiest cleanup imaginable.

Why You’ll Love This Recipe

I love how this recipe transforms basic ramen into something totally new and exciting. It’s quick, customizable, and endlessly satisfying. The crispy texture of the roasted noodles is totally addictive, especially when it’s mixed with caramelized veggies and a rich, tangy sauce. Whether I’m whipping this up for a weeknight meal or a last-minute craving, it’s always a hit—and it couldn’t be easier to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Instant ramen noodles (discard the seasoning packets)
Broccoli florets
Sliced bell peppers
Carrots (julienned or thinly sliced)
Green onions
Olive oil or sesame oil
Soy sauce
Hoisin sauce
Rice vinegar
Garlic (minced)
Ginger (grated)
Honey or maple syrup
Red pepper flakes (optional, for heat)
Toasted sesame seeds (optional, for garnish)

Directions

I preheat the oven to 400°F and lightly grease or line a sheet pan with parchment paper.
I break the ramen noodles into chunks and spread them out evenly on the sheet pan with the broccoli, bell peppers, and carrots.
I drizzle everything with oil and gently toss to coat, then roast in the oven for about 15–18 minutes, flipping halfway through so the noodles crisp up evenly and the vegetables get tender and slightly charred.
While everything bakes, I whisk together the sauce: soy sauce, hoisin, rice vinegar, garlic, ginger, and honey (plus red pepper flakes if I want some heat).
As soon as the sheet pan comes out of the oven, I drizzle the sauce over everything and toss to coat.
I top it with sliced green onions and toasted sesame seeds before serving.

Servings and timing

This recipe makes 2 to 3 servings as a main dish or 4 servings as a side.

Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes

Variations

I sometimes add cubed tofu, thinly sliced chicken, or shrimp to the pan before roasting for a heartier version. For extra crunch, I top it with chopped peanuts or cashews. If I want a punchier flavor, I’ll mix in a bit of chili garlic sauce or sriracha to the dressing. You can also swap out the veggies with whatever I have in the fridge—mushrooms, snap peas, or shredded cabbage all work great.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread the noodles back on a sheet pan and bake at 375°F for 5–7 minutes to bring back the crispiness. The microwave works in a pinch, but it softens the texture, so I prefer the oven method when I have time.

FAQs

Can I use any type of ramen for this?

Yes, I use regular instant ramen noodles without the seasoning packet. Any brand will work—just go for the classic dried kind.

Do I need to cook the ramen before baking?

No, I use the noodles straight from the package. They soften and crisp up in the oven with the oil and moisture from the veggies.

Can I make this recipe gluten-free?

Yes, I’ve used gluten-free rice ramen noodles and tamari instead of soy sauce. Just check that your hoisin sauce is gluten-free too.

How do I keep the noodles from getting too hard?

I make sure to break them into smaller pieces and toss them well with oil. Roasting them with the veggies helps balance the crisp with just enough chew.

Is this recipe spicy?

It’s not unless I add red pepper flakes or chili sauce. I like how easy it is to control the heat level to fit my mood.

Conclusion

Sheet-Pan Crispy Ramen is a creative, satisfying way to turn a pantry staple into something crave-worthy. I love the contrast of crispy noodles with roasted veggies and the punchy, garlicky sauce that brings it all together. It’s fast, fuss-free, and endlessly adaptable—exactly the kind of meal I want on a busy day when flavor still matters.