Sheet-Pan Crispy Ramen

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

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 (optional)

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 (3-oz.) 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.

Nutrition

• Calories: 781
• Total Fat: 39 g
• Saturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 107 mg
• Sodium: 2700 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 8 g
• Total Sugars: 10 g
• Protein: 38 g