I kept seeing these baked ramen noodles all over my feed! I knew I had to try it for myself! Let me tell you, turning ramen into a cozy baked dinner was an immediate hit! It’s so good with tender noodles, colorful veggies, and a savory sauce!
The Viral Ramen Recipe Worth Trying
- One Pan = Big Flavor & Easy Cleanup: Everything cooks together in one dish, so you get lots of delicious, infused flavor and easy cleanup!
- Loaded with Veggies: It’s packed with veggies that soak up all the sauce, so the kids might actually eat their vegetables!
- The kind of dinner everyone eats: My kids could eat ramen every day, but turning it into a cozy baked dinner somehow makes it even better.
Dump and Bake Ramen Ingredients
- Ramen: This recipe uses 3 packs of ramen noodles, but only 1 seasoning packet. I used chicken ramen, but any flavor works!
- Use the veggies you like! Some ideas: bell peppers, baby bok choy, bamboo shoots, red onion, mushrooms, baby corn, carrots, broccoli, snap or snow peas, sliced radish
- Broth: You can use chicken, beef, or vegetable broth, depending on which you prefer.
- Creamy Coconut Version: Replace 1 to 1½ cups of broth with canned coconut milk, then stir in 2 to 3 tablespoons of peanut butter. Top with roasted peanuts.
- Chicken: You can use shredded rotisserie chicken or cooked chicken instead of raw chicken. If you do, take 20 minutes off the bake time.
- Make it Vegetarian! Skip the seasoning packet, use vegetable broth, and swap the chicken for 16 ounces of diced tofu.
- Can’t Handle The Heat? Leave out the sriracha sauce if you don’t like heat! No need to replace it with anything.
How to Make Baked Ramen Noodles
You have to try this fun viral baked ramen recipe! It comes together so quick and for cheap! Serve it with crispy egg rolls, crab rangoons, or an easy Asian cucumber salad.
- Prep: Preheat the oven to 375°F and lightly grease a 9 x 13-inch baking dish. Add diced chicken and chopped veggies evenly to the bottom of the baking dish.
- Add Noodles: Nestle 3 packages of ramen noodles into them, breaking them up as needed to fit.
- Make Sauce: Add hoisin sauce, soy sauce, rice vinegar, garlic, ginger, one ramen seasoning packet, sriracha, and cornstarch in a large bowl. Whisk in chicken broth until completely combined.
- Bake: Pour the sauce over the noodles, chicken, and veggies. Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Stir and Bake: Remove the foil and stir everything together. Return to the oven uncovered for an additional 10-15 minutes, until the noodles are al dente. Let the dish stand for 5 minutes. Then top the baked ramen noodle casserole with sesame seeds, sliced green onions, and additional sriracha.
Must Have Tools For This Recipe
- 9 x 13 Baking Dish: Everything bakes together in one pan for an easy dinner and even easier cleanup.
- Chopsticks: Perfect for tossing the noodles and veggies together, plus they make eating this ramen bake way more fun!
Baked Ramen Noodles
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These baked ramen noodles have colorful veggies, and a savory sauce that bakes right into the tender noodles!
Servings 4 servings
Calories 556kcal
Equipment
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1 9 x 13-inch baking dish
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aluminum foil
Ingredients
- 3 packages ramen noodles all but 1 flavor packet discarded
- 2 diced boneless, skinless chicken breasts about 3 cups
- 3 cups mixed chopped veggies I used broccoli, bell peppers, and shredded carrots
- 3 cups low-sodium chicken broth
- ½ cup hoisin sauce
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic about 3-4 cloves
- 1 teaspoon ground ginger
- 1-2 teaspoons sriracha or other chili sauce. Additional for garnish
- 1 tablespoon cornstarch
- sesame seeds for garnish
- sliced green onions for garnish
Instructions
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Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9 x 13-inch baking dish.
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Add 2 diced boneless, skinless chicken breasts and 3 cups mixed chopped veggies evenly to the bottom of the baking dish, then nestle 3 packages ramen noodles into them, breaking them up as needed to fit.
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Whisk together ½ cup hoisin sauce, ¼ cup low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon minced garlic, 1 teaspoon ground ginger, one ramen seasoning packet, 1-2 teaspoons sriracha, and 1 tablespoon cornstarch in a large bowl. Whisk in 3 cups low-sodium chicken broth until completely combined.
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Pour the sauce over the noodles, chicken, and veggies. Cover the dish tightly with aluminum foil and bake for 30 minutes.
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Remove the foil and stir everything together. Return to the oven and bake uncovered for an additional 10-15 minutes, until the noodles are al dente.
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Let the dish stand for 5 minutes, then top with sesame seeds, sliced green onions, and additional sriracha, if desired, and serve.
Notes
Leftover and Freezer Meal Instructions
- Fridge: Store leftovers in the fridge in an airtight container for up to 5 days.
- Freezer Meal: Add the veggies, sauce, and chicken to a large freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then add to the baking dish. Nestle the ramen noodles into the mixture before baking as directed.
Nutrition
Calories: 556kcal | Carbohydrates: 80g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 2639mg | Potassium: 878mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6960IU | Vitamin C: 17mg | Calcium: 83mg | Iron: 5mg
