Sheet-Pan Crispy Ramen

DIRECTIONS:

• 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.

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

• 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.

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

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

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

• 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.)

• Top with sesame seeds and more sriracha.