Our sheet-pan crispy ramen takes chicken thighs coated in ginger, garlic, and stir-fry sauce, and tosses it with crispy ramen noodles and broiled veggies.
plus more for serving, optional
skinless chicken thighs or breasts, sliced crosswise into 1/2"-thick pieces
finely chopped or grated
cut into 1" pieces
cut into 1/2" florets
trimmed
seasoning packets discarded
for serving
Arrange a rack in upper third of oven; heat broiler. In a small bowl, whisk soy sauce, sesame oil, oyster sauce, syrup, sriracha, and chicken bouillon.
In a medium bowl, toss chicken, garlic, ginger, and 2 Tbsp. soy sauce mixture; reserve remaining sauce.
Bring a large pot of salted water to a boil. On a large sheet pan, toss scallions, broccoli, snow peas, vegetable oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange chicken over vegetables.
Broil, watching closely, until chicken is browned, 3 to 5 minutes.
In a large pot of boiling water, cook ramen according to package instructions. Drain and rinse with cold water to keep from sticking.
Add noodles and remaining sauce to sheet pan and toss to combine. Spread in an even layer.
Continue to broil, watching closely, until noodles are crispy and broccoli is crisp-tender, 5 to 7 minutes. (For crispier noodles, toss and spread noodles again into an even layer, then broil 3 to 5 minutes more.)
Top with sesame seeds and more sriracha, if desired.