A savory, slightly sweet ginger-scallion noodle bowl with tender roasted chicken and crisp-tender vegetables tossed in a glossy soy-sesame sauce, finished with scallions and toasted sesame seeds.
Sheet-Pan Ginger-Scallion Noodle Night
A fast, mostly hands-off dinner where roasted chicken and crisp-tender vegetables meet glossy ginger-scallion noodles for a comforting, weeknight crowd-pleaser.
If you want a dinner that feels composed but doesn’t require babysitting, this sheet-pan noodle bowl is your new go-to. The oven does the heavy lifting: bite-sized chicken thighs roast alongside carrot matchsticks, bell pepper strips and broccoli until everything picks up a little caramelized edge. Meanwhile, lo mein (or plain spaghetti) warms through, then gets tossed with a silky soy–sesame sauce brightened by fresh grated ginger and a splash of rice vinegar.
A couple of small tricks make a big difference: cut the chicken into 1–1.5-inch pieces and let it sit briefly in half the sauce so it browns with flavor, and reserve two tablespoons of sauce to toss with the noodles at the end so they stay glossy, not soggy. Slice most scallions into short lengths to roast with the vegetables for smoky onion notes, but hold back a few thin rings for a sharp, fresh finish. A sprinkle of toasted sesame seeds gives the whole bowl a nutty snap.
This is an endlessly flexible weeknight formula — swap the chicken for tofu or shrimp, use what noodles you have, and double the sauce to keep in the fridge for a quick stir-fry later. Expect about 20 minutes of prep and roughly 25 minutes in the oven; the timing makes it easy to cook the noodles while the pan works in the background. Serve family-style so everyone can pile on scallions and sesame seeds and get exactly the bite they want.
Ingredients
How to Make Sheet-Pan Ginger Scallion Noodle Bowl
- Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment and set aside.
- Make the sauce: in a medium bowl whisk together soy sauce, rice vinegar, brown sugar, sesame oil, grated ginger, minced garlic (reserve 1 small clove for finishing), and red pepper flakes; set two tablespoons aside for tossing at the end.
- Cut the chicken thighs into 1- to 1.5-inch pieces and toss with 1 tablespoon vegetable oil and half of the sauce so pieces are evenly coated; let marinate while you prep the vegetables (5–10 minutes).
- Trim and cut the carrot into thin matchsticks, core and slice the red pepper into 1-inch strips, and cut larger broccoli florets into bite-sized pieces; slice 4 scallions into 2-inch lengths, reserving 2 scallions thinly sliced for garnish.
- On the prepared sheet pan toss the carrots, bell pepper, broccoli, and marinated chicken with the remaining 1 tablespoon vegetable oil and a pinch of salt; spread into a single layer leaving some space for air to circulate.
- Roast for 18–22 minutes, tossing once halfway, until the vegetables are tender and edges are charred and chicken pieces reach 165°F (74°C); remove from oven and let rest on the pan 3–5 minutes.
- While the sheet pan cooks, bring a large pot of salted water to a boil and cook the noodles according to package directions until just tender. Reserve 1/2 cup pasta cooking water and drain the noodles.
- Slice the roasted chicken into bite-sized pieces if needed. In a large bowl or the empty warm pot, combine the drained noodles, roasted chicken and vegetables, the reserved 1/2 cup pasta water, and the reserved 2 tablespoons sauce; toss vigorously until everything is evenly coated and saucy. Taste and add more soy or vinegar if needed.
- Divide into bowls, garnish with the thinly sliced scallions, toasted sesame seeds, and a squeeze of lime if desired. Serve immediately.
Recipe Card
Sheet-Pan Ginger Scallion Noodle Bowl
A savory, slightly sweet ginger-scallion noodle bowl with tender roasted chicken and crisp-tender vegetables tossed in a glossy soy-sesame sauce, finished with scallions and toasted sesame seeds.
- Prep
- 20 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment and set aside.
- Make the sauce: in a medium bowl whisk together soy sauce, rice vinegar, brown sugar, sesame oil, grated ginger, minced garlic (reserve 1 small clove for finishing), and red pepper flakes; set two tablespoons aside for tossing at the end.
- Cut the chicken thighs into 1- to 1.5-inch pieces and toss with 1 tablespoon vegetable oil and half of the sauce so pieces are evenly coated; let marinate while you prep the vegetables (5–10 minutes).
- Trim and cut the carrot into thin matchsticks, core and slice the red pepper into 1-inch strips, and cut larger broccoli florets into bite-sized pieces; slice 4 scallions into 2-inch lengths, reserving 2 scallions thinly sliced for garnish.
- On the prepared sheet pan toss the carrots, bell pepper, broccoli, and marinated chicken with the remaining 1 tablespoon vegetable oil and a pinch of salt; spread into a single layer leaving some space for air to circulate.
- Roast for 18–22 minutes, tossing once halfway, until the vegetables are tender and edges are charred and chicken pieces reach 165°F (74°C); remove from oven and let rest on the pan 3–5 minutes.
- While the sheet pan cooks, bring a large pot of salted water to a boil and cook the noodles according to package directions until just tender. Reserve 1/2 cup pasta cooking water and drain the noodles.
- Slice the roasted chicken into bite-sized pieces if needed. In a large bowl or the empty warm pot, combine the drained noodles, roasted chicken and vegetables, the reserved 1/2 cup pasta water, and the reserved 2 tablespoons sauce; toss vigorously until everything is evenly coated and saucy. Taste and add more soy or vinegar if needed.
- Divide into bowls, garnish with the thinly sliced scallions, toasted sesame seeds, and a squeeze of lime if desired. Serve immediately.
Nutrition
- Carbohydrates
- 49
- Saturated Fat
- 3.5
- Sodium
- 700
- Fiber
- 4
- Unsaturated Fat
- 17
- Protein
- 32
- Fat
- 21
- Cholesterol
- 85
- Trans Fat
- 0
- Calories
- 540
- Sugar
- 6