Cozy, saucy, easy dinner
These One Pan Baked Ramen Noodles are a cozy, family-friendly dinner made with tender ramen, juicy chicken, colorful vegetables, and a savory sauce that bakes right into every bite. This easy baked ramen recipe is perfect for busy weeknights because everything cooks together in one dish with very little cleanup. It is warm, flavorful, budget-friendly, and fun enough to make a simple dinner feel exciting.
- Prep: 10 mins
- Cook: 35 mins
- Total: 45 mins
- Servings: 4
Ingredients
- 3 packages ramen noodles, discard all but 1 seasoning packet
- 2 boneless skinless chicken breasts, diced
- 3 cups mixed chopped vegetables, such as broccoli, bell pepper, and carrots
- 3 cups low-sodium chicken broth
- 1/2 cup hoisin sauce
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 1–2 teaspoons sriracha, optional
- 1 tablespoon cornstarch
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Kitchen Tools
- 9 x 13-inch baking dish
- Large mixing bowl
- Whisk
- Knife & cutting board
- Measuring cups & spoons
- Aluminum foil
Step-by-Step Instructions
- Prep: Preheat oven to 375°F and lightly grease a 9 x 13-inch baking dish. Add diced chicken and vegetables evenly into the dish
- Add noodles: Nestle the ramen blocks into the chicken and vegetables, breaking them slightly if needed.
- Make sauce: In a bowl, whisk hoisin sauce, soy sauce, rice vinegar, garlic, ginger, 1 ramen seasoning packet, sriracha, cornstarch, and broth until smooth
- Bake: Pour sauce over everything, cover tightly with foil, and bake for 30 minutes.
- Finish: Remove foil, stir well, and bake uncovered for 10–15 minutes until noodles are tender. Rest 5 minutes, then garnish and serve
Pro Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
- Subs: Swap chicken for cooked shredded chicken, tofu, or extra vegetables.
- Meal Prep: Chop vegetables and mix the sauce ahead to make dinner faster.
- Serving: Serve with cucumber salad, steamed edamame, or crispy spring rolls.
Main Body
One Pan Baked Ramen Noodles are the kind of easy comfort food that brings everyone to the table fast. The noodles soak up a savory, slightly sweet sauce while the chicken and vegetables cook together in the same dish. It feels like takeout-inspired ramen, but it is baked, simple, and made for real weeknight cooking.
The best part of this recipe is the one-pan method. Instead of boiling noodles separately or using multiple pots, the dry ramen bakes directly in the sauce. Covering the dish tightly at the beginning helps trap steam so the noodles soften evenly and the chicken stays tender.
The sauce is what gives this baked ramen its bold flavor. Hoisin adds sweetness and depth, soy sauce brings saltiness, rice vinegar keeps everything balanced, and garlic with ginger makes the dish smell amazing. Cornstarch helps the sauce lightly thicken as it bakes, coating the noodles beautifully.
Vegetables make the dish colorful, hearty, and more balanced. Broccoli, bell peppers, carrots, mushrooms, snap peas, or baby bok choy all work well. Cut everything into small pieces so it cooks at the same pace as the chicken and noodles.
This recipe is also easy to adjust. Use cooked chicken if you already have it, add coconut milk for a creamy version, or leave out sriracha for a mild family-friendly dinner. It reheats well, making it a smart option for lunch the next day.
Variation Recipes
- Creamy Coconut Peanut Ramen: Replace 1 cup of broth with coconut milk and whisk in 2 tablespoons peanut butter for a rich, creamy sauce.
- Vegetarian Baked Ramen: Use vegetable broth, skip the seasoning packet, and replace chicken with diced tofu or mushrooms.
- Extra Veggie Ramen Bake: Add baby corn, snap peas, bok choy, and mushrooms for more color, crunch, and texture.
Conclusion
This One Pan Baked Ramen Noodles recipe is cozy, quick, and full of flavor with almost no cleanup. Save it for a busy weeknight when you want something warm, fun, and satisfying without spending extra time at the stove.
Nutrition (Estimated)
| Serving | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 556 | 30g | 80g | 14g | 8g | 11g |
Disclaimer: Estimates vary by ingredients and tools.