Name: Sheet-Pan Crispy Ramen: The Ultimate Weeknight Dinner Hack
Ingredients: Preheat and Prepare Sauce: Arrange a rack in the upper third of the oven and heat the broiler. In a small bowl, whisk together soy sauce, sesame oil, oyster sauce, maple syrup, sriracha, and chicken bouillon.; Marinate Chicken: In a medium bowl, toss the sliced chicken with garlic, ginger, and 2 tablespoons of the prepared sauce. Reserve the remaining sauce.; Prepare Vegetables: On a large sheet pan, toss scallions, broccoli, and snow peas with vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread the vegetables evenly, then arrange the marinated chicken pieces over them.; Broil Chicken and Vegetables: Broil, watching closely, until the chicken is browned and cooked through, about 3 to 5 minutes.; Cook Ramen Noodles: While the chicken and vegetables are broiling, bring a large pot of salted water to a boil. Cook the ramen noodles according to package instructions. Drain and rinse with cold water to prevent sticking.; Combine and Broil Again: Add the cooked noodles and the reserved sauce to the sheet pan. Toss everything together to combine and spread into an even layer. Broil again, watching closely, until the noodles are crispy and the broccoli is crisp-tender, about 5 to 7 minutes. For extra crispy noodles, toss and spread them again into an even layer and broil for an additional 3 to 5 minutes.; Serve: Top with toasted sesame seeds and additional sriracha if desired.

Description

For the Sauce:

3 tablespoons reduced-sodium soy sauce
3 tablespoons toasted sesame oil
2 tablespoons oyster sauce
1 tablespoon pure maple syrup
1 tablespoon sriracha (plus more for serving, optional)
2 teaspoons chicken bouillon

For the Main Dish:

1 pound boneless, skinless chicken thighs or breasts, sliced crosswise into 1/2-inch-thick pieces
2 garlic cloves, finely chopped or grated
1 tablespoon finely grated peeled ginger
1 bunch of scallions, cut into 1-inch pieces
1 pound broccoli, cut into 1/2-inch florets
8 ounces snow peas, trimmed
2 tablespoons vegetable oil
Kosher salt
Freshly ground black pepper
4 (3-ounce) packages ramen noodles, seasoning packets discarded
Toasted sesame seeds, for serving

Ingredients

Preheat and Prepare Sauce: Arrange a rack in the upper third of the oven and heat the broiler. In a small bowl, whisk together soy sauce, sesame oil, oyster sauce, maple syrup, sriracha, and chicken bouillon.
Marinate Chicken: In a medium bowl, toss the sliced chicken with garlic, ginger, and 2 tablespoons of the prepared sauce. Reserve the remaining sauce.
Prepare Vegetables: On a large sheet pan, toss scallions, broccoli, and snow peas with vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread the vegetables evenly, then arrange the marinated chicken pieces over them.
Broil Chicken and Vegetables: Broil, watching closely, until the chicken is browned and cooked through, about 3 to 5 minutes.
Cook Ramen Noodles: While the chicken and vegetables are broiling, bring a large pot of salted water to a boil. Cook the ramen noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
Combine and Broil Again: Add the cooked noodles and the reserved sauce to the sheet pan. Toss everything together to combine and spread into an even layer. Broil again, watching closely, until the noodles are crispy and the broccoli is crisp-tender, about 5 to 7 minutes. For extra crispy noodles, toss and spread them again into an even layer and broil for an additional 3 to 5 minutes.
Serve: Top with toasted sesame seeds and additional sriracha if desired.

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