# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 14 oz), thinly sliced
02 - 14 oz firm tofu, pressed and cubed (vegetarian alternative)
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 cup broccoli florets (about 3.5 oz)
05 - 1 cup snap peas, halved (about 3.5 oz)
06 - 1 medium carrot, julienned
07 - 3 spring onions, sliced, reserve greens for garnish
→ Ramen & Sauce
08 - 2 packs instant ramen noodles (85 g each), seasoning packets discarded
09 - 3 tbsp soy sauce
10 - 2 tbsp toasted sesame oil
11 - 1 tbsp hoisin sauce
12 - 1 tbsp honey or maple syrup (for vegan option)
13 - 2 tsp rice vinegar
14 - 2 cloves garlic, minced
15 - 1 tsp fresh ginger, grated
16 - ½ tsp chili flakes (optional)
→ Garnishes
17 - 1 tbsp toasted sesame seeds
18 - Fresh cilantro or sliced green onions (optional)
# Directions:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper.
02 - In a large bowl, whisk together soy sauce, toasted sesame oil, hoisin sauce, honey or maple syrup, rice vinegar, minced garlic, grated ginger, and chili flakes if using.
03 - Add the thinly sliced chicken or cubed tofu to the marinade and toss until evenly coated. Set aside to marinate while preparing vegetables.
04 - Break the ramen noodles into large chunks and spread them evenly over the prepared sheet pan. Distribute the marinated protein and all vegetables over the noodles, then drizzle any remaining marinade on top.
05 - Pour ½ cup water evenly over the pan to help the noodles soften and crisp during roasting.
06 - Place the sheet pan in the oven and roast for 20 to 25 minutes, turning ingredients halfway through. Cook until chicken is fully done or tofu is golden, vegetables are tender, and noodles are crisp at the edges.
07 - Remove from the oven, garnish with toasted sesame seeds and fresh herbs, then serve immediately.
