Since the introduction of ramen noodles in the early 20th century, Asian chefs have customized the noodles with homemade sauces, broths, various vegetables and with or without meat.
This recipe calls for baking ramen noodles in the oven, which is an easy technique that will provide you an easy dinner the whole family will enjoy.
In 1958, instant ramen noodles were invented by Momofuku Ando, further popularizing the dish.
This Ramen Noodles Sheet Pan Baked With Broccoli And Sweet Peppers is not like an instant ramen noodle experience. How so?
The use of dehydrated ingredients with a packet of salty flavored chemicals and the addition of hot boiling water.
None of that, but rather a plate or bowl of fresh ramen noodles with vegetables and a tasty fish or oyster sauce, soy sauce and garlic or ginger.
Packaged Fresh Tokyo Style Ramen Noodles
No salty flavored chemical packet, but rather a delicious umami flavor sauce, like this Umami Ginger Pork Rice Bowls.
Ramen Noodles Sheet Pan Baked With Broccoli And Sweet Peppers
3 tablespoons soy sauce
2 teaspoons fish or oyster sauce
2 medium garlic cloves, finely grated or 2 teaspoons finely grated fresh ginger
Kosher salt and ground black pepper
12 ounce fresh ramen noodles, fresh prepared ramen can be found packaged in the produce section of your local market or local Asian market (discard accompanying sauce packets)
2 1/2 cups chicken broth, heat to boiling
5 tablespoons neutral oil, divided
12 ounces broccoli crowns, cut into 1½-inch florets
2 medium red bell peppers, stemmed, seeded and sliced into ¼-inch strips
1 tablespoon white sesame seeds
Heat the oven to 500°F with a rack in the middle position.
In a small bowl, stir together the soy sauce, fish sauce, garlic, ¾ teaspoon pepper and 3 tablespoons water; set aside.
Place the noodles in a large heatproof bowl, pour in the boiling broth and stir. Let stand, stirring once or twice, until the noodles are pliable, about 6 minutes, then drain. Set aside.
Meanwhile, pour 2 tablespoons olive oil to a rimmed baking sheet and using a culinary silicone brush, spread oil evenly over surface of baking sheet.
Add the broccoli to baking sheet and toss with 1 tablespoon of olive oil, then distribute in an even layer. Roast in preheated oven until just starting to soften, about 4 minutes.
Using a spatula, push the broccoli to one end of the baking sheet. Pile the bell peppers onto the center, drizzle with the remaining 1 tablespoon oil and toss.
Push the peppers to the opposite end of the baking sheet. Add the noodles to the center in an even layer. Roast until the broccoli is lightly charred, the peppers are tender and the noodles begin to crisp, 10 to 12 minutes.
Remove from the oven and drizzle the noodles and vegetables with the soy sauce mixture. Using tongs, toss well.
Taste and season with salt and pepper, if needed. Sprinkle sesame seeds over mixture. Plate and serve.
Try These Noodle Dish Favorites
- Japchae – Korean Stir-Fried Beef Vegetables and Sweet Potato Noodles
- Chicken Yaki Udon Noodles Stir-Fry
- Lo Mein Noodles & Beef Stir-Fry
- Garlic-Soy Pork Noodles
More Deliciously Yummy Recipes
- Pork Chops With Roasted Pepper Mojo
- Oven-Charred Broccoli With Pistachios And Parmesan
- Turkish Tomato And Onion Salad With Olive Oil And Pomegranate Molasses
- Kale Sweet Potato Chicken Salad With A Mango Chipotle Dressing
- Cooking With Rice
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