Sheet Pan Chow Mein
Sheet Pan Chow Mein is a go-to favorite when I’m making Chinese food. It is loaded with vegetables and crispy thin egg noodles that are sauced up with sesame oil, soy sauce and hoisin. The best part is that it’s made on a sheet pan so there’s no dirtying up your cooktop with splattering oil. It can’t get much better than that!
I’m a huge proponent of sheet pan cooking. Besides boiling the noodles, everything comes together on one pan. Clean-up is so easy, serving is so easy…so why wouldn’t we??
Begin by tossing the carrots, bell peppers and broccoli with a splash of olive oil and a little kosher salt. Roast them on a sheet pan in a preheated oven until the veggies start to soften, about 10 minutes.
While the vegetables are roasting, boil the egg noodles in salted water for about 4 or 5 minutes until al dente. Drain, rinse under cold water, and drain again. I like to pat them dry with a clean dish towel and set aside.
Combine all of the soy seasoning ingredients together in a small bowl.
Once the vegetables have begin to soften, push them to one side and add the cooked noodles, baby corn and asparagus. Return the sheet pan to the oven and bake for another 15 minutes or so, until the noodles are crispy on the top and bottom. We like it when some noodles are caramelized and crispy and some are soft.
Remove the sheet pan from the oven, toss with the soy seasoning and mix well. Garnish with sliced shallots and sesame seeds. Serve right away. Try them with Walnut Shrimp…so good!
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Sheet Pan Chow Mein
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- 1 bell pepper (any color), finely sliced
- 1 carrot, peeled and finely sliced diagonally
- 1 head of broccoli, cut into florets, or bundle of broccolini, cut into 1- to 2-inch segments
- Kosher salt
- Olive oil or a neutral oil
- A 250-gram or 8.8-ounce package dried thin egg noodles
- 1 small can baby corn, drained
- 6 ounces asparagus, sugar snaps, or snow peas, trimmed and cut into 1- to 2-inch segments
- 1 medium shallot or 3 scallions, thinly sliced
- 2 tbsp toasted sesame seeds, to finish
- 1 tbsp toasted sesame oil
Soy Seasoning:
- 1 tbsp toasted sesame oil
- 3 tbsp soy sauce, tamari, or coconut aminos
- 1 tbsp vegetarian stir-fry sauce, such as vegetarian oyster or hoisin sauce (optional)
- 1/4 tsp ground white pepper
- 1 small clove garlic, grated or minced
Instructions
Heat oven to 425°F. On a large baking sheet, toss the pepper, carrot, and broccoli with a splash of olive oil and season with salt. Roast for 10 minutes, until the vegetables start to soften.
Meanwhile, make the noodles. Bring a large saucepan of salted water to the boil. Add the egg noodles, and cook according to the packet instructions, or al dente, about four to five minutes. Drain and cool under cold running water. Drain well again and pat dry with a clean tea towel.
Combine the soy seasoning ingredients in a small bowl.
Remove the baking sheet and push the vegetables to the side. Add the noodles, corn and asparagus. Drizzle the noodles with sesame oil, season with more salt and toss well to coat. Return the tray to the oven and bake for another 15 to 18 minutes, until the noodles are crispy on the top and bottom. We are looking for a combination of crispy and non-crispy noodles.
Remove the tray from the oven, drizzle over the soy seasoning and toss well. Scatter over the shallot and sesame seeds and serve.
Recipe from Smitten Kitchen
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