This Sheet Pan Gluten-Free Ramen Noodle Stir Fry takes only 30 minutes to make and it's always a hit! Roasted vegetables, gluten-free ramen noodles, and sticky tamari sesame sauce.
What makes this dish special?
Sheet pan dinners are my favorite to make! Tossing everything together on one big pan makes cooking so much easier. And fun!
I like to make this when I want a good filling dinner but don't want to spend more than 30 minutes in the kitchen.
Ramen noodles are perfect here because they only take a few minutes to cook!
This sheet pan stir fry is loosely inspired by classic stir fry but made on a sheet pan. I know it will become a staple for you just like it did at our house!
Mixed veggies roasted on a sheet pan, gluten-free ramen noodles, and sticky tamari sesame sauce all tossed together and sprinkled with toasted sesame seeds.
3 reasons why you'll love this ramen noodle stir fry:
- It only takes 30 minutes to make
- It's packed with flavor - spicy, savory, salty, and tangy all in one delicious dish
- It's easy to make it your own! Add different colors of bell peppers, zucchini, eggplant, onions, broccoli, or any other veggies that roast well!
How to make it in 5 easy steps:
It's super simple.
- Roast the vegetables for 20-30 minutes. While those are roasting, you prepare the rest.
- Cook the ramen noodles according to package instructions.
- Make the sticky tamari sauce. Simmer the sauce for a few minutes until it thickens just slightly (it should cover the back of a spoon). Pour in a mixture of tapioca starch and water and cook on low for 1-2 minutes.
- When the veggies are tender, add the ramen noodles, the sticky sauce, and toss it all together. Serve immediately sprinkled with toasted sesame seeds.
Why is there Tapioca starch in this recipe?
Tapioca starch is what makes the sauce thicker and "sticky". It won't thicken too much immediately but will as it cools down. Do not add more tapioca starch than the recipe calls for, it would turn the sauce into a gel.
If you don't have it, you can leave it out, it won't change the taste.
substitutions & variations:
- Ramen noodles: I used brown rice ramen noodles to keep this dish gluten-free but regular ramen works too.
- Vegetables: you can use any veggies you have on hand. Bell peppers, zucchini, any kind of onion, asparagus, leek, eggplant, broccoli, baby corn, carrots, sprouts, snap peas, etc. (cooking time will wary based on the vegetable you use, sprouts don't require cooking)
- Sesame oil: The sauce calls for toasted sesame oil but raw sesame oil works too
- Sweetener: I added just a touch of maple syrup to balance out the flavors but you can omit it. Substitute honey or agave syrup if needed.
- Chili Garlic sauce: a great substitute are red pepper flakes with garlic powder. Add ¼ - ½ teaspoon chili flakes with ¼ teaspoon garlic powder or 1 clove of garlic, minced.
- Tapioca starch: you can substitute corn starch here. I use tapioca to keep this dish corn-free.
Similar dinner recipes:
- Vegetable Stir Fry with Sunflower Seed Sauce
- Creamy Sun-Dried Tomato Pasta Sauce with dill, and capers
- Butternut Squash Penne with Sage and Toasted Walnuts
📖 Recipe
Sheet Pan Gluten-Free Ramen Noodle Stir Fry
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 2-3 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
Sheet Pan Gluten-Free Ramen Noodle Stir Fry - 30 mins to make, vegan, and healthy! Roasted veg, gluten-free ramen noodles, and sticky sauce.
Ingredients
Roasted Vegetables:
- 4 bell peppers, cut into strips, seeds removed
- 2 zucchinis, cut into thick strips
- 2 red onions, peeled and quartered
- 1 tsp avocado or raw sesame oil (for roasting)
Sticky Tamari Sauce:
- 3 tbsp tamari sauce
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tsp maple syrup
- ½ tsp garlic powder (sub 2 minced cloves garlic)
- ½ tsp chili garlic sauce
- ½ tsp minced ginger or ginger juice (sub ¼ tsp ground ginger or skip)
- ½ tsp tapioca starch (sub corn starch)
Other:
- 2 blocks gluten-free ramen noodles
- ¼ cup toasted sesame seeds (see notes)
Instructions
Roasted Vegetables:
- Preheat your oven to 425°F (220°C).
- Add the sliced bell peppers, zucchinis, and quartered onions to a sheet pan or a baking dish, drizzle with 1 teaspoon of avocado oil, and toss.
- Roast for 20-30 minutes until tender and slightly blackened on the edges.
Sticky Tamari sauce:
- Add the tamari, toasted sesame oil, rice vinegar, maple syrup, garlic powder, chili garlic sauce, and minced ginger or ginger juice into a small pot.
- Bring to a simmer over medium heat and simmer for 2-3 minutes until it thickens slightly and covers the back of a spoon. Turn heat down to low.
- Mix the tapioca starch in a teaspoon of water and pour into the sauce while stirring constantly. Stir until completely dissolved.
- Take off heat and set aside.
To Finish:
- Cook the ramen noodles according to the package instructions.
- Add the ramen to the roasted vegetables, pour the sauce over it all and toss to combine everything. Return back to the oven to heat it all through if needed for a few minutes.
- Serve immediately sprinkled with toasted sesame seeds.
Notes
To toast the sesame seeds, heat a large pan over medium-high heat, add ¼ cup raw sesame seeds, and toast stirring and tossing around for a few minutes or until slightly golden and fragrant. Do not burn, take immediately off the heat if it starts to smoke or pop.
Nutrition
- Serving Size:
- Calories: 314
- Sugar: 13.3 g
- Sodium: 523.4 mg
- Fat: 13.4 g
- Saturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 43.4 g
- Fiber: 6.8 g
- Protein: 5.5 g
Keywords: ramen noodles, vegan, dinner
Sara
This is my new go to dinner for busy weekdays! Sometimes I make it with rice instead.