Sheet Pan Crispy Ramen
Continue to broil, watching closely, until noodles are crispy and broccoli is crisp-tender, 5 to 7 minutes. (For crispier noodles, toss and spread noodles again into an even layer, then broil 3 to 5 minutes more.)
Ingredients :
- 3 Tbsp. reduced-sodium soy sauce
- 3 Tbsp. toasted sesame oil
- 2 Tbsp. oyster sauce
- 1 Tbsp. pure maple syrup
- 1 Tbsp. sriracha, plus more for serving
- 2 tsp. chicken bouillon
- 1 lb. boneless, skinless chicken thighs or breasts, sliced crosswise into 1/2"-thick pieces
- 2 garlic cloves, finely chopped or grated
- 1 Tbsp. finely grated peeled ginger
- 1 bunch of scallions, cut into 1" pieces
- 1 lb. broccoli, cut into 1/2" florets
- 8 oz. snow peas, trimmed
- 2 Tbsp. vegetable oil
- Kosher salt
- Freshly ground black pepper
- 4 pkg. ramen noodles, seasoning packets discarded
- Toasted sesame seeds, for serving
Directions :
- Arrange a rack in upper third of oven; heat broiler. In a small bowl, whisk soy sauce, sesame oil, oyster sauce, syrup, sriracha, and chicken bouillon.
- In a medium bowl, toss chicken, garlic, ginger, and 2 Tbsp. soy sauce mixture; reserve remaining sauce.
- Bring a large pot of salted water to a boil. On a large sheet pan, toss scallions, broccoli, snow peas, vegetable oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange chicken over vegetables.
- Broil, watching closely, until chicken is browned, 3 to 5 minutes.
- In a large pot of boiling water, cook ramen according to package instructions. Drain and rinse with cold water to keep from sticking.
- Add noodles and remaining sauce to sheet pan and toss to combine. Spread in an even layer.
- Continue to broil, watching closely, until noodles are crispy and broccoli is crisp-tender, 5 to 7 minutes. (For crispier noodles, toss and spread noodles again into an even layer, then broil 3 to 5 minutes more.)
- Top with sesame seeds and more sriracha, if desired.
