Sheet-Pan Crispy Sesame Ramen Stir-Fry

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: ~520 per serving (4 servings)

Ingredients

For the Stir-Fry

• 2 packs dry ramen noodles (discard seasoning packets)

• 3 cups broccoli florets

• 1 red bell pepper, sliced

• 1 cup snap peas or green beans

• 1 medium carrot, thinly sliced

• 1 small red onion, sliced

• 2 tbsp olive oil

• Salt & pepper, to taste

Sesame Stir-Fry Sauce

• ¼ cup soy sauce

• 2 tbsp honey or maple syrup

• 1 tbsp sesame oil

• 1 tbsp rice vinegar or lime juice

• 1 tbsp sriracha (optional)

• 1 tsp garlic powder

• 1 tsp ginger powder

Crispy Topping

• 2 tbsp sesame seeds

• 2 tbsp chopped green onions

• Optional: crushed peanuts or cashews

Instructions

1. Prepare the Ramen

1. Break ramen noodles into chunks (do NOT boil).

2. Place on a large sheet pan.

2. Add the Veggies

1. Add broccoli, peppers, onion, snap peas, and carrots to the sheet pan.

2. Drizzle with olive oil and season with salt & pepper.

3. Toss everything to coat evenly around and under the dry ramen pieces.

3. Mix the Sauce

1. In a small bowl, whisk together soy sauce, honey, sesame oil, vinegar, sriracha, garlic powder, and ginger powder.

2. Pour the sauce evenly over the noodles and vegetables.

3. Add ½ cup water around the pan to help the ramen soften and crisp at the same time.

4. Bake

1. Bake at 425°F (220°C) for 15–20 minutes.

2. Halfway through, gently toss the veggies and flip ramen pieces so they crisp on all sides.

3. Bake until noodles are golden-crispy and vegetables are tender.

5. Finish & Serve

1. Sprinkle sesame seeds and green onions over the hot skillet.

2. Add peanuts or cashews for crunch if desired.

3. Serve alone or top with:

   • Rotisserie chicken

   • Crispy tofu

   • Shrimp

   • Fried egg