Sheet-Pan Crispy Ramen

 From DELISH - this was a good recipe but it took a bit to prep and 'not sure that the juice was worth the squeeze' but it did get in a lot of green vegetables! Also with my broiler needed an extra 5 minutes to get chicken cooked.

3 Tbsp. reduced-sodium soy sauce 

3 Tbsp. toasted sesame oil 

2 Tbsp. oyster sauce 

1 Tbsp. pure maple syrup 

1 Tbsp. sriracha, plus more for serving (optional) 

2 tsp. chicken bouillon 

1 lb. boneless, skinless chicken thighs or breasts, sliced crosswise into 1/2"-thick pieces 

2 garlic cloves, finely chopped or grated 

1 Tbsp. finely grated peeled ginger 

1 bunch of scallions, cut into 1" pieces 

1 lb. broccoli, cut into 1/2" florets 

8 oz. snow peas, trimmed 

2 Tbsp. vegetable oil Kosher salt Freshly ground black pepper 

4 (3-oz.) pkg. ramen noodles, seasoning packets discarded

 toasted sesame seeds for serving

 Step 1 

Arrange a rack in upper third of oven; heat broiler. In a small bowl, whisk soy sauce, sesame oil, oyster sauce, syrup, sriracha, and chicken bouillon. 

Step 2

In a medium bowl, toss chicken, garlic, ginger, and 2 Tbsp. soy sauce mixture; reserve remaining sauce. 

Step 3 

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 chicken over vegetables. 

Step 4 

Broil, watching closely, until chicken is browned, 3 to 5 minutes. 

Step 5 

In a large pot of boiling water, cook ramen according to package instructions. Drain and rinse with cold water to keep from sticking.

Step 6 

Add noodles and remaining sauce to sheet pan and toss to combine. Spread in an even layer. 

Step 7 

Continue to broil, watching closely, until noodles are crispy and broccoli is crisp-tender, 5 to 7 minutes. (For crispier noodles, toss and spread noodles again into an even layer, then broil 3 to 5 minutes more.) 

Step 8 

Top with sesame seeds and more sriracha, if desired.