Cod Ramen Sheet Pan Dinner
This Cod Ramen Sheet Pan Dinner is a complete meal with protein, carbohydrate, and vegetables in one pan. Only 20 minutes total cook time!
Keyword : cod ramen sheet pan dinner, sheet pan dinner
Equipment
- 1 11 inch x 11 inch deep square pan
Ingredients
- 3 packets ramen (9 oz/255g)
- 2 cups shredded rotisserie chicken meat
- 2 small carrots (julienned)
- 8 Brussel sprouts (thinly sliced)
- 4 oz green beans (thinly sliced at a diagonal) (125g)
- 2 red chili peppers (julienned)
- 2 cloves garlic (minced)
- 1 lb cod fillet (450g)
- 1 medium bell pepper (cut into thick strips)
- 8 cherry tomatoes (cut into 1/8 inch slices)
- Salt to taste
- Ground pepper to taste
- Garlic powder to taste
- 1 tbsp olive oil
Sauce for Ramen
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp fish sauce
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
Instructions
- Combine soy sauce, dark soy sauce, fish sauce in a bowl.
- Add vegetable oil and sesame oil. Mix well.
- Boil ramen for 2 minutes. Transfer with a metal strainer to a large bowl.
- Add prepared carrots, Brussel sprouts, green beans, chili peppers, and minced garlic to the ramen.
- Pour sauce over the vegatables and ramen. Mix well to get vegetables and ramen coated with sauce.
- Preheat convection oven to 400⁰F/200⁰C or regular oven to 425⁰F/220⁰C.
- Line a deep sheet pan with parchment paper. Place cod fillet in the middle of the sheet pan. Sprinkle salt, ground pepper, and garlic powder over the cod.
- Transfer seasoned ramen and vegetables to both sides of the cod.
- Combine strips of bell pepper and cut cherry tomatoes in a bowl. Season with salt, ground pepper, and garlic powder.
- Add olive oil and mix well to get bell pepper strips and tomatoes well coated.
- Arrange bell pepper strips and tomatoes over the cod. Pour remaining sauce in the bowl over the top.
- Place sheet pan into preheated oven and bake for 15 to 20 minutes.
- Remove and serve immediately.
Notes
I used half ramen and half udon noodles.
Nutrition
Calories: 610kcal
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