One-Pan Chow Mein Delight

Sheet Pan Delight: Crispy Chow Mein in One Go

Serving: 4

Time Required: 40 minutes

Here’s a list of vibrant vegetables I used, but feel free to get creative with what’s in your fridge! Chinese broccoli, any greens, or even some shredded cabbage can work wonders. Don’t forget to add thinly sliced mushrooms for an extra flavor boost. For that perfect chow mein crunch, dried thin egg noodles are ideal—however, if you want a softer touch, any noodles in your pantry will suffice, including rice noodles for gluten-free options.

• 1 bell pepper (any hue), finely sliced
• 1 carrot, peeled and cut diagonally
• 1 head of broccoli, cut into florets or 1–2 inch pieces of broccolini
• Kosher salt
• Olive oil or neutral oil
• 1 package (250 grams or 8.8 ounces) dried thin egg noodles
• 1 small can baby corn, drained
• 6 ounces asparagus, sugar snap peas, or snow peas, trimmed and cut
• 1 medium shallot or 3 scallions, thinly sliced
• 2 tablespoons toasted sesame seeds, for garnish
• 1 tablespoon toasted sesame oil
• For the soy seasoning:
• 1 tablespoon toasted sesame oil
• 3 tablespoons soy sauce, tamari, or coconut aminos
• 1 tablespoon vegetarian stir-fry sauce, like vegetarian oyster sauce or hoisin (optional)
• 1/4 teaspoon ground white pepper
• 1 small clove garlic, minced or grated

Cooking Directions

1. Preheat your oven to 425°F (220°C).

2. On a large baking sheet, toss the sliced bell pepper, carrot, and broccoli with a drizzle of olive oil and a sprinkle of salt. Roast these splendid veggies for about 10 minutes until they start to soften.

3. While the vegetables are roasting, it’s noodle time! Bring a large pot of salted water to a boil. Toss in the egg noodles and cook according to the package instructions, usually about 4 to 5 minutes for that perfect al dente texture. Once cooked, drain the noodles and rinse them under cold water. Make sure to let them dry well—a clean tea towel can help soak up any excess moisture.

4. In a small bowl, mix together all the ingredients for the soy seasoning.

5. Once the veggies are roasted, push them to one side of the baking sheet. Add the prepared noodles, drained baby corn, and asparagus. Drizzle the noodles with sesame oil, add a bit more salt, and toss everything to combine nicely.

6. Place the baking sheet back in the oven and let it bake for another 15-18 minutes. You’re aiming for a delightful mix of crispy and tender noodles, with a golden-brown top.

7. After baking, remove the tray from the oven and pour the prepared soy seasoning over the mixture. Toss well to distribute the flavor. Finally, top the dish with sliced shallots and sprinkle the toasted sesame seeds.

8. Serve immediately and enjoy your scrumptious, crispy sheet pan chow mein filled with vibrant flavors!