Easy Baked Ramen Noodles

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5/9/2026

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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.

recipe highlights ⤵️

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.

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.

Pro tip: Keep the liquid amount about the same so the noodles cook properly.

Storage & Reheating

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

Microwave: Place a serving of this baked ramen into a microwave-safe bowl and cook on high for 30 seconds – 1 minute.
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.
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.