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Baked Ramen Noodles

These baked ramen noodles have colorful veggies, and a savory sauce that bakes right into the tender noodles!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: American, Asian American
Keyword: baked ramen noodles, dump and bake, dump and bake dinner, Dump and Bake ramen, dump and bake ramen recipe, easy, easy ramen noodles, ramen bake, ramen bake recipe, ramen noodle bake, ramen recipe
Servings: 4 servings
Author: Alyssa Rivers

Equipment

  • 1 9 x 13-inch baking dish
  • 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

  • Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9 x 13-inch baking dish.
  • 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.
  • 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.
  • Pour the sauce over the noodles, chicken, and veggies. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  • 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.
  • 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

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