A family-friendly, weeknight dinner that transforms simple ramen noodles into a crispy, savory base for juicy teriyaki-glazed chicken and roasted vegetables—all made on one sheet pan for easy cleanup.
Why You’ll Love This Recipe
This sheet-pan dish brings together tender chicken thighs, crisp-around-the-edges ramen noodles, and flavorful roasted vegetables with minimal effort. The ramen absorbs the marinade as it roasts, creating irresistible texture and flavor. It’s convenient, fun, and perfect for both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooking spray
3 packages (3 oz each) ramen noodles
4 cups boiling water
3 tbsp olive oil, divided
1 package (1½ lb) boneless, skinless chicken thighs
¾ cup sesame teriyaki marinade, divided
1 bag (10 oz) broccoli florets
½ bag (8 oz from a 16 oz bag) baby carrots
Salt and pepper, to taste
Directions
Preheat the oven to 450°F. Line an 18×13-inch sheet pan with parchment paper and lightly coat it with cooking spray.
Place the ramen noodles in a large heatproof bowl. Pour the boiling water over them (discard seasoning packets). Let soak for 5 minutes, then drain and return noodles to the bowl.
Add 1 tablespoon olive oil to the noodles, season with salt, and toss to combine. Spread the noodles evenly over the prepared sheet pan.
In the same bowl, toss the chicken thighs with ¼ cup of the teriyaki marinade. Season with salt and pepper. Arrange the chicken pieces over the noodles and drizzle with the remaining ½ cup teriyaki marinade. Bake for 10 minutes.
Chop broccoli florets into smaller pieces if necessary. In another bowl, toss the broccoli and baby carrots with the remaining 2 tablespoons olive oil, salt, and pepper.
Scatter the vegetables over the noodles and chicken. Return the pan to the oven and bake for 25–30 minutes, until the chicken is cooked through and the noodles are crispy.
Swap chicken thighs for chicken breast, adjusting cook time as needed.
Add sliced bell peppers or snap peas for extra color and crunch.
Use a different marinade such as honey-soy or ginger-garlic for a new flavor profile.
Top with sliced green onions or toasted sesame seeds for added texture.
For a spicier version, drizzle with chili sauce before serving.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in a skillet over medium heat or on a sheet pan in the oven at 350°F until warmed through. Avoid microwaving for too long, as it may make the noodles soggy.
FAQs
How do I keep the noodles crispy?
Make sure they’re well coated in oil and spread evenly on the pan so they roast rather than steam.
Can I use fresh ramen instead of packaged?
Yes, but par-cook them briefly and ensure they are well-drained before roasting.
Can I use frozen vegetables?
Frozen broccoli or mixed veggies work, but thaw and pat dry to prevent excess moisture.
Is chicken breast OK for this recipe?
Yes, just cut breasts into equal-sized pieces and reduce baking time slightly.
Can I prep this meal ahead?
You can soak the noodles and marinate the chicken earlier in the day. Assemble and bake when ready.
What can I substitute for teriyaki marinade?
Use a mix of soy sauce, sesame oil, honey, and garlic as a quick homemade option.
Will gluten-free ramen work?
Yes, as long as the noodles can handle soaking and roasting without falling apart.
Should I cut the chicken thighs?
If they are large, you may halve them to ensure even cooking.
How do I know the chicken is fully cooked?
Chicken thighs should reach an internal temperature of 165°F.
Can I double this recipe?
Yes—use two sheet pans and rotate their positions halfway through cooking.
Conclusion
This Sheet Pan Teriyaki Chicken and Ramen Noodles recipe delivers maximum flavor with minimal fuss. Crispy noodles, succulent chicken, and roasted vegetables come together in a satisfying, all-in-one dinner that’s easy to prepare and clean up. It’s an ideal go-to meal for busy weeknights or when you want something simple yet delicious.
This sheet pan teriyaki chicken and ramen noodles recipe is a one-pan wonder featuring crispy ramen, juicy teriyaki-glazed chicken thighs, and roasted vegetables—all baked together for a fast, flavorful, and easy dinner.
Ingredients
Cooking spray
3 packages (3 oz each) ramen noodles
4 cups boiling water
3 tablespoons olive oil, divided
1½ lb boneless, skinless chicken thighs
¾ cup sesame teriyaki marinade, divided
1 bag (10 oz) broccoli florets
½ bag (8 oz) baby carrots
Salt and pepper, to taste
Instructions
Preheat oven to 450°F. Line an 18×13-inch sheet pan with parchment paper and coat with cooking spray.
Place ramen noodles in a heatproof bowl and pour boiling water over them (discard seasoning packets). Soak for 5 minutes, drain, and return noodles to the bowl.
Add 1 tablespoon olive oil and salt to the noodles. Toss to coat, then spread evenly on the sheet pan.
Toss chicken thighs with ¼ cup teriyaki marinade, season with salt and pepper, and arrange over the noodles. Drizzle remaining ½ cup marinade over top. Bake for 10 minutes.
In a separate bowl, toss broccoli and carrots with 2 tablespoons olive oil, salt, and pepper.
Add vegetables to the sheet pan around the chicken. Return to the oven and bake for 25–30 minutes, until chicken is cooked through and noodles are crisp.
Serve hot, optionally topped with green onions or sesame seeds.
Notes
Use chicken breast if preferred; cut to even sizes and reduce cook time slightly.
For added texture, garnish with sesame seeds or green onions.
Try different marinades like ginger-soy or honey-garlic for variation.
To keep noodles crispy, avoid overcrowding and ensure they’re coated in oil.
Frozen veggies can be used—thaw and dry before roasting.
