Sheet-pan crispy ramen takes your favorite comforting noodle dish and gives it a genius, textural twist—all with minimal effort. This recipe utilizes the broiler and the sheet pan, a true kitchen MVP, to create a hands-off meal packed with flavor and texture. With plenty of surface area to keep ingredients crisp, not steamed, and the magic of the broiler to quickly brown and crisp everything up, this weeknight dinner comes together in a snap.
Tender chicken thighs are coated in a fragrant mix of ginger, garlic, and soy-based stir-fry sauce, perfectly charred alongside vibrant broccoli, crisp snow peas, and scallions. Toss in the springy ramen noodles, give it one last broil to crisp everything up, and you’ve got a golden, caramelized masterpiece. Whether you’re hosting friends or just upgrading your weeknight dinner, this sheet-pan ramen stir-fry will be a total hit.
Veggie swap:
Use whatever vegetables you have on hand—cabbage, carrots, baby corn, or bell peppers all work great.
Vegetarian option:
Skip the chicken entirely, or substitute with mushrooms for a hearty, plant-based alternative.
Storage:
Leftover crispy ramen can be refrigerated in an airtight container for up to 4 days.
Did you try making this? Let us know what you think in the comments down below!
