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Sheet-Pan Crispy Ramen

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Sheet-Pan Crispy Ramen is a fast, flavorful twist on classic instant noodles. Roasted in the oven with fresh vegetables and tossed in a bold, savory sauce, this one-pan dish delivers the perfect balance of crispy texture and umami flavor.

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)

Instructions

  1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease.
  2. Break ramen noodles into chunks. Spread noodles, broccoli, peppers, and carrots on the sheet pan.
  3. Drizzle with oil and toss gently to coat everything evenly.
  4. Roast for 15–18 minutes, flipping halfway, until noodles are golden and veggies are tender.
  5. Meanwhile, whisk together sauce ingredients in a small bowl.
  6. Remove pan from oven and drizzle sauce over hot noodles and veggies. Toss to coat well.
  7. Garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

  • No need to pre-cook the ramen—roasting softens and crisps it all at once.
  • Add tofu, shrimp, or sliced chicken before roasting for extra protein.
  • Try mushrooms, snap peas, or cabbage for different veggie options.
  • For crunch, top with chopped peanuts or cashews.
  • Spice it up with sriracha or chili garlic sauce mixed into the dressing.
  • To reheat, bake leftovers at 375°F for 5–7 minutes to revive the crispiness.

Nutrition

Find it online: https://cookedbymaya.com/sheet-pan-crispy-ramen/