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    Easy Baked Ramen Noodles

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    Easy Baked Ramen Noodles


    If you’re craving a cozy, flavor-packed dinner with minimal effort, this baked ramen recipe delivers. Everything cooks together in one dish: diced chicken, crisp-tender broccoli, and chewy ramen noodles soaking up a rich, savory sauce made with Japanese BBQ, garlic, ginger, and sesame.

    Unlike traditional stovetop ramen, this oven-baked version is completely hands-off, making it perfect for busy weeknights or easy meal prep. The result is a comforting, umami-loaded meal with just the right balance of protein, veggies, and noodles. Plus, it’s all ready in under an hour.

    Rectangular white baking dish filled with cooked ramen noodles, chicken pieces, broccoli, and red peppers, garnished with sesame seeds and sauce, with chopsticks resting on the dish.
    • Only requires one pan: As a busy mom, this is such a game changer! Minimal prep, basically no cleanup. A win-win.
    • Easy to make: Dump it all in the casserole dish, and pour the sauce over the top. Bake, and enjoy!
    • Perfect for busy weeknights: Plop these baked ramen noodles in the oven, set the timer, and get ready for a delicious meal the whole family will love❤️.

    What You’ll Need

    • Chicken: I prefer to use boneless, skinless chicken breasts for this recipe, but boneless, skinless chicken thighs will also work. Just make sure to cut it into evenly-sized chunks.
    • Ramen: You’ll need 3 blocks of packaged ramen noodles. No need to pre-cook them; just put them into the casserole dish right out of the package. Because you’ll be making your own sauce for this casserole, you don’t need the spice packets from the ramen packages.
    • Veggies: I used broccoli and diced red pepper, but honestly any stir fry veggie would be delish! Edamame, peas, onion, carrots, the options are endless!
    • Sauce: The sauce for this baked ramen recipe is primarily Korean BBQ with a few other pantry staples. It’s simple, yet super flavorful.
    A white baking dish containing raw broccoli florets, diced red bell pepper, two blocks of dry ramen noodles, and chunks of raw chicken, all arranged separately.
    A hand pours brown sauce from a white bowl over uncooked ramen noodles, chopped broccoli, red bell pepper, and diced chicken in a white baking dish.
    Uncooked ramen noodles, raw chicken pieces, chopped broccoli, and diced red bell peppers in a white rectangular baking dish.
    A white baking dish filled with cooked ramen noodles, pieces of chicken, broccoli florets, and red bell pepper in a light broth.

    How to Make Baked Ramen Noodles

    • Add ramen noodles, broccoli, chicken, and bell pepper to a 9×13 baking dish.
    • Prepare the sauce by whisking together BBQ sauce, broth, sesame oil, soy sauce, garlic, and ginger.
    • Pour sauce over ingredients, making sure everything is submerged.
    • Cover with foil and bake for 25 minutes at 375℉.
    • Remove foil, stir, and bake uncovered for 10–15 more minutes.
    • Let sit for 10 minutes before serving.
    • Top with sesame seeds and enjoy.

    Easy Swaps and Variations to Try

    • Noodles: Use spaghetti or rice noodles instead of ramen.
    • Protein: Swap chicken for chicken thighs, ground meat, tofu, or shrimp.
    • Veggies: Use whatever you have, I personally love using cauliflower, carrots, snap peas, or zucchini.
    • Sauce: Replace Japanese BBQ with teriyaki or hoisin.
    • Broth: Any broth works (chicken, veggie, or beef).
    • Garlic & ginger: Use powdered versions if you don’t have fresh garlic or ginger on hand.
    • Spice: Swap chili crunch for sriracha or red pepper flakes.
    • Toppings: Try crushed nuts instead of sesame seeds.

    Storage

    Store this baked ramen in an airtight container for up to 5 days in the refrigerator. I recommend portioning out this casserole into single servings for an easy grab-and-go meal prep option!

    Reheating

    1. Microwave: Place a serving of this baked ramen into a microwave-safe bowl and cook on high for 30 seconds – 1 minute.
    2. Oven: Preheat oven to 350ºF. Place the entire casserole back into the oven (in its casserole dish) and reheat for around 15 minutes or until warm.
    3. Stovetop: Add 1/2 tablespoon of olive oil to a large skillet. Then, transfer the casserole to the skillet and sauté over medium/high heat for around 5 minutes or until warm.
    A bowl of ramen noodles mixed with chicken, broccoli, and red bell peppers, topped with chili oil and sesame seeds, with green onions and sauces on the side.

    More of My Favorite Ramen Recipes

    • Preheat the oven to 375℉.

    • Place the ramen noodles, broccoli, chicken, and bell peppers in a 9×13 baking dish. Set aside.

    • In a large bowl, add the Japanese BBQ sauce, beef broth, sesame oil, soy sauce, garlic, and ginger. Whisk to combine.

    • Pour the sauce over the baking dish so everything is submerged. Cover with foil and bake for 25 minutes.

    • Remove the foil from the pan and stir everything together. Place back in the oven uncovered and cook for an additional 10-15 minutes.

    • Remove from the oven and allow to sit for 10 minutes.

    • Top with sesame seeds and serve.

    • 3 packets of classic ramen noodles (just noodles, not the flavor packets).
    • Any broth can be used in this recipe.
    • Feel free to use boneless, skinless chicken thighs instead of chicken breasts.

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Photography by: The Wooden Skillet

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