Description
Crispy oven-baked ramen noodles tossed with colorful vegetables and a savory sesame soy glaze, all roasted together on one sheet pan for a crunchy, flavor-packed vegetarian meal.
Ingredients
Scale
- 3 packs instant ramen noodles, seasoning packets discarded
- 1 large red bell pepper, thinly sliced
- 1 cup shredded carrots
- 4 green onions, sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 400°F and line a large rimmed sheet pan with parchment paper.
- Break the ramen noodles slightly and place them in a large mixing bowl.
- Add sliced red bell pepper, shredded carrots, and minced garlic to the bowl.
- In a small bowl, mix soy sauce, sesame oil, olive oil, honey, and rice vinegar.
- Pour the sauce over the noodle mixture and toss thoroughly until evenly coated.
- Spread the mixture evenly onto the prepared sheet pan in a thin layer.
- Bake for 18 to 22 minutes, stirring once halfway through, until the noodles are golden and crisp at the edges.
- Remove from the oven and sprinkle with sliced green onions and sesame seeds.
- Serve warm and enjoy the crispy texture.
Notes
- Spread noodles in a thin, even layer to ensure maximum crispiness.
- Stir halfway through baking for even browning.
- Reheat leftovers in the oven to restore crunch.
- Add chili flakes for a spicy variation.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
Keywords: sheet pan ramen, crispy ramen noodles, baked ramen, vegetarian ramen dinner, easy weeknight ramen