This Sheet-Pan Crispy Teriyaki Ramen is the ultimate weeknight dinner hack—crispy noodles, tender veggies, and flavorful plant-based chicken, all made in one pan under the broiler. Daring Teriyaki Plant Chicken pieces bring bold, savory flavor, while broccoli, snow peas, and scallions add freshness and crunch. Tossed in a sweet, spicy, and umami-packed sauce with soy, sesame, vegan oyster sauce, and sriracha, this dish is quick, satisfying, and better than takeout. Perfect for busy nights when you want big flavor with minimal cleanup.
4Serves
20 minsCook
15 minsPrep
Arrange a rack in the upper third of the oven; heat the broiler. In a small bowl, whisk soy sauce, sesame oil, vegan oyster sauce, syrup, sriracha, and vegetable bouillon.
In a medium bowl, toss Daring Teriyaki Plant Chicken, garlic, ginger, and 2 Tbsp of the sauce mixture; reserve the remaining sauce. (Note: The Teriyaki flavor is pre-seasoned, so adjust salt if needed.)
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 plant chicken over the vegetables.
Broil, watching closely, until plant chicken is lightly browned, 3 to 4 minutes.
In the pot of boiling water, cook ramen according to package instructions. Drain and rinse with cold water to prevent sticking.
Add noodles and remaining sauce to the sheet pan, tossing 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 again, then broil 3 to 5 minutes more.)
Top with sesame seeds and more sriracha, if desired.
