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Sheet-Pan Crispy Ramen

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Sheet-Pan Crispy Ramen is a quick, bold, and satisfying dish where instant ramen noodles are roasted with veggies and tossed in a sweet-spicy sauce. It transforms pantry staples into crispy, chewy, and flavor-packed bites—all made on one pan with no boiling required.

Ingredients

  • 2 packs instant ramen noodles (seasoning packets discarded)
  • 1 red bell pepper, sliced
  • 1 carrot, shredded or thinly sliced
  • 1 cup broccoli florets or snap peas
  • 2 green onions, chopped
  • 2 tablespoons neutral oil (avocado or vegetable)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon maple syrup or honey
  • ½ teaspoon chili flakes or 1 teaspoon sriracha (optional)
  • 1 tablespoon sesame seeds (for topping)

Instructions

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Break ramen bricks into chunks and scatter on the sheet pan with sliced bell pepper, carrot, and broccoli.
  3. Drizzle with neutral oil, toss to coat, and spread everything into an even layer.
  4. Roast for 15–18 minutes, tossing halfway through, until noodles are golden and veggies are lightly charred.
  5. While baking, whisk together soy sauce, sesame oil, garlic, ginger, maple syrup, and chili flakes or sriracha.
  6. Remove sheet pan from the oven and drizzle sauce over hot noodles and veggies. Toss gently to coat.
  7. Top with green onions and sesame seeds. Serve warm and crispy.

Notes

  • No need to pre-cook the noodles—roast them dry for the best texture.
  • Add tofu, cooked chicken, or shrimp for extra protein.
  • Swap in mushrooms, cabbage, or zucchini based on what’s in your fridge.
  • Finish with lime juice or chili crisp for an extra flavor boost.
  • Reheat leftovers in the oven or skillet to maintain crispiness.

Nutrition

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