If you want a warm, flavorful dinner with minimal fuss, this baked ramen recipe fits the bill. Everything cooks together in one dish: bite-sized chicken, crisp-tender broccoli, and chewy ramen noodles that soak up a savory sauce made from Japanese BBQ, garlic, ginger, and sesame oil.
Unlike stovetop ramen, this oven-baked version is mostly hands-off, making it ideal for busy weeknights or simple meal prep. The finished casserole is comforting and umami-forward, with a balanced mix of protein, vegetables, and noodles — all ready in under an hour.
recipe highlights ⤵️
- One-pan meal: Minimal prep and cleanup — everything cooks in a single casserole dish.
- Easy to assemble: Add the ingredients to the dish, whisk the sauce, pour it over, and bake.
- Great for busy nights: Hands-off baking means you can set the oven and get other tasks done while dinner cooks.
What You’ll Need
- Chicken: Boneless, skinless chicken breasts are recommended, but thighs work well too — cut into even pieces.
- Ramen: Use 3 blocks of plain packaged ramen noodles; no need to pre-cook and skip the seasoning packets since you’ll make your own sauce.
- Veggies: Broccoli and diced red pepper are used here, but any stir-fry vegetables like carrots, snap peas, or edamame are great substitutes.
- Sauce: A simple mix of Japanese BBQ, broth, sesame oil, soy sauce, garlic, and ginger gives this dish rich flavor.
How to Make Baked Ramen Noodles
- Arrange the base: Place the uncooked ramen blocks, broccoli, diced chicken, and bell pepper in a 9×13 baking dish.
- Make the sauce: Whisk together Japanese BBQ sauce, beef or other broth, sesame oil, soy sauce, minced garlic, and grated ginger until smooth.
- Combine and cover: Pour the sauce over the ingredients so they are mostly submerged. Cover tightly with foil.
- Bake: Bake covered at 375°F for 25 minutes.
- Finish uncovered: Remove the foil, stir everything, then return the dish to the oven uncovered for another 10–15 minutes.
- Rest and serve: Let the casserole sit for about 10 minutes to thicken, then sprinkle with sesame seeds and serve.
Easy Swaps and Variations to Try
- Noodles: Substitute spaghetti or rice noodles if you prefer.
- Protein: Use boneless thighs, ground meat, tofu, or shrimp instead of chicken.
- Veggies: Mix in cauliflower, carrots, zucchini, or snap peas depending on what you have.
- Sauce: Swap Japanese BBQ for teriyaki or hoisin for a different flavor profile.
- Broth: Chicken, vegetable, or beef broth all work.
- Seasonings: Use powdered garlic or ginger if fresh is unavailable, and replace chili crunch with sriracha or red pepper flakes for heat.
- Toppings: Toasted nuts or green onions are tasty alternatives to sesame seeds.
Pro tip: Keep the liquid proportion roughly the same so the noodles cook properly in the oven.
Storage & Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. Portioning the casserole into individual servings makes grab-and-go lunches simple.
Reheating
- Microwave: Place a single serving in a microwave-safe bowl and heat on high for 30 seconds to 1 minute, stirring halfway if needed.
- Oven: Reheat the whole casserole at 350°F for about 15 minutes or until warmed through.
- Stovetop: Warm a portion in a skillet with 1/2 tablespoon olive oil over medium-high heat for about 5 minutes, stirring until hot.
More of My Favorite Ramen Recipes
- Homemade Ramen
- Quick Ramen Eggs
- Ramen Chicken Noodle Soup
- Ramen Noodle Salad with Chicken
- One-Pot Ground Beef Ramen Noodles
- Momofuku-Style Noodles
Easy Baked Ramen Noodles Recipe
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Ingredients
- 9 oz. ramen noodles* (plain)
- 2.5 cups chopped broccoli
- 1.5 lbs. boneless, skinless chicken breast, cut into 1-inch pieces
- 1 red bell pepper, diced
- ⅓ cup Japanese BBQ sauce
- 3 cups beef (or other) broth*
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons minced garlic
- 2 tablespoons grated ginger
- 1 tablespoon sesame seeds
- 2 teaspoons chili crunch (optional)
Instructions
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Preheat the oven to 375°F.
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Place the ramen, broccoli, chicken, and diced bell pepper into a 9×13 baking dish.
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In a bowl, whisk together the Japanese BBQ sauce, broth, sesame oil, soy sauce, garlic, and ginger.
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Pour the sauce over the ingredients so they are mostly submerged. Cover with foil and bake for 25 minutes.
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Remove the foil, stir, and return the dish to the oven uncovered for 10–15 minutes.
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Let the casserole rest for 10 minutes, then top with sesame seeds and serve.
Tips & Notes
- Use 3 packets (about 9 oz) of plain ramen noodles — omit the seasoning packets.
- Any kind of broth (chicken, beef, or vegetable) works for the sauce.
- Boneless, skinless chicken thighs can be used in place of breasts for a juicier result.
Nutrition information is automatically calculated and should be used as an approximation.
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Photography by: The Wooden Skillet