Baked Ramen Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender ramen noodles baked with mixed vegetables in a savory, lightly spiced Asian-inspired sauce with hoisin, soy, and sriracha. The dish is vibrant and flavorful, ideal as a quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 2982mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 842mg
- Calcium
- 68mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2982MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.