This sheet pan veggies and noodles recipe combines packaged ramen noodles, fresh veggies, chicken, and homemade stir-fry sauce. Made with simple steps and minimal prep time, it’s my go-to weeknight dinner when I need something filling and quick!
Sheet pan dinners are my secret weapon on busy days when I still want a homemade dinner. I rotate through different options, like my sheet pan curried chicken. However, this ramen noodles with veggies recipe might be my favorite of all time.
Inspired by Chinese takeout, it transforms packaged noodles into a filling, hearty meal full of flavor. The best part? It’s ready to eat in 30 minutes or less and provides carbs, proteins, fats, and veggies for a complete meal!
Leftovers store and reheat well, too. So, I like to prep a large batch and enjoy quick meals for several days. Try it out, and I know it will be a favorite with the whole family!
Recipe Ingredients
Below is an overview of the recipe. Please be sure to scroll down to the recipe card for the complete details!
- Ramen Noodles – Use packaged Ramen noodles, and save the seasoning packet.
- Vegetables – Broccoli, baby carrots, baby bok choy, red pepper, and onion add color, texture, and nutrients.
- Chicken – I prefer boneless, skinless chicken breasts, but boneless, skinless chicken thighs will also work.
- Sesame Oil – This infuses the dish with a bold, nutty taste.
- Stir-Fry Sauce – You can use store-bought options, but I much prefer to make my own. You’ll need soy sauce, rice vinegar, fish sauce, honey, nut butter, Sriracha, ground ginger, and the Ramen seasoning packets.
How to Make Sheet Pan Veggies and Noodles
Before you begin, preheat your oven and line a large baking sheet with parchment paper or a Silpat mat. Then, grease it with cooking oil spray.
- Prepare the sauce. Whisk all the stir-fry sauce ingredients in a jar or bowl until smooth, and set aside.
- Prepare the noodles. Combine the ramen noodles and boiling water in a large heatproof bowl, and soak for a few minutes to soften. Then, drain and toss with sesame oil. Spread the noodles evenly on the prepared baking dish.
- Layer. Add the veggies and chicken to the same bowl, and toss to combine. Spread the mixture evenly over the baking sheet, and drizzle the remaining sauce on top.
- Bake. Transfer the baking sheet to the oven, and bake until the chicken is no longer pink and reaches an internal temperature of 165 degrees Fahrenheit, the veggies are tender, and the noodles are crispy.
Possible Variations
- Protein – Replace the chicken with steak, shrimp, tofu, or tuna.
- Veggies – Add to or replace the vegetables with options like snap peas, zucchini, mushrooms, water chestnuts, or green beans.
- Noodles – Swap the ramen with soba noodles, rice noodles, or even angel hair pasta. Or, use gluten-free noodles, if preferred.
- Spice – Add extra heat by stirring extra Sriracha or a dash of red pepper flakes into the sauce.
- Toppings – Sprinkle your ramen noodles with veggies with chopped peanuts, cilantro, scallions, or sesame seeds for a little extra flavor or crunch.
Frequently Asked Questions
This dish is plenty filling enough to serve on its own, but you can never go wrong with a side of pot stickers, egg rolls, spring roll in a bowl, or crab rangoon.
Yes, leftovers will keep fresh in an airtight container in the refrigerator for up to three to four days. To serve, warm them in the microwave or in a skillet over medium heat.
More Easy Recipes
- Easy Kimchi Fried Rice
- Asian Peanut Pork
- Slow Cooker Meatballs in Asian Sauce
- Red Cabbage Slaw with Peanuts and Cilantro
Did you enjoy this Sheet Pan Veggies and Noodles recipe? Leave a comment and rating to let me know!
Ramen Noodle Sheet Pan Dinner
Ingredients
Sauce
- 1/3 cup soy sauce
- 2 Tablespoons Rice vinegar
- 1 Tablespoon fish sauce
- 1 Tablespoon honey
- 2 Tablespoons nut butter
- 1 Tablespoon Sriracha
- 1 teaspoon ground ginger
- 3 Ramen Noodle Seasoning Packets
Sheet Pan
- 3 Packages ramen noodles
- 2 cups broccoli florets cut into 1/2 inch pieces
- 1 cup baby carrots cut in half
- 4 baby bok choy cut in half
- 1 red pepper cut into spears
- 1 medium onion cut into 1 inch pieces
- 1 lb Chicken breast tenders cut into 1 inch pieces
- 3 Tbsp Sesame oil (one Tbsp reserved to toss noodles)
Instructions
- Preheat the oven to 450 degrees and line a 18 x 13 pan with parchment or a Silpat matt and coat the pan with cooking spray.
- Assemble the sauce by combining ingredients and whisking or shaking in a mason jar to combine.1/3 cup soy sauce, 2 Tablespoons Rice vinegar, 1 Tablespoon fish sauce, 1 Tablespoon honey, 2 Tablespoons nut butter, 1 Tablespoon Sriracha, 1 teaspoon ground ginger, 3 Ramen Noodle Seasoning Packets
- In a large heatproof bowl, combine the ramen noodles and boiling water. Soak the noodles 5 minutes then drain and toss with 1 tbsp sesame oil.3 Packages ramen noodles , 3 Tbsp Sesame oil (one Tbsp reserved to toss noodles)
- Spread noodles on the prepared baking sheet.
- Combine the broccoli, carrots, bok choy, red pepper, onions, and chicken pieces in the same bowl. Toss until evenly coated.2 cups broccoli florets cut into 1/2 inch pieces, 1 cup baby carrots cut in half, 4 baby bok choy cut in half, 1 red pepper cut into spears, 1 medium onion cut into 1 inch pieces, 1 lb Chicken breast tenders cut into 1 inch pieces
- Layer chicken and vegetables over noodles and drizzle with the prepared sauce. Bake for 15 minutes until the chicken is fully cooked, vegetables are crips tender and the noodles are crispy.
