Sheet Pan Chow Mein
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Servings
4
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Calories
325 kcal
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Course
Main Course, Lunch, Dinner
Sheet Pan Chow Mein
Description
This recipe roasts a mix of sliced onion, bell pepper, broccoli florets, peeled carrot strips, and baby corn with sesame oil on a sheet pan. Separately, a stir-fry sauce combines soy sauce, broth, honey, rice vinegar, sesame oil, fish sauce, ginger, and seasonings thickened with cornstarch. After 15 minutes of roasting, noodles and baby corn are added alongside the veggies and baked again until the noodles are cooked and slightly crispy in spots. Tossing halfway ensures even cooking and prevents burning.
The flavor profile is a combination of savory, slightly sweet, and umami-rich with the sesame oil and fish sauce adding depth and the honey balancing saltiness. The textures include tender-roasted vegetables and noodles with crispy edges. Using cooked Hokkien noodles is essential as the recipe requires baking rather than stir-frying raw noodles.
The dish garnished with sliced green onion is suitable as a main or side for Asian-inspired meals. It also stores well in an airtight container for several days, making it convenient for leftovers.
Care should be taken to use pre-cooked noodles and not raw to avoid an undesired result. The dish’s preparation emphasizes combining oven roasting with baking on a single sheet pan for simplicity.
Ingredients
- 1 onion sliced, small, white
- 1 bell pepper slic
- 2 cups broccoli chopped
- 1 carrot peeled & sliced into long strips, large
- 1 tablespoon sesame oil
- 1 can baby corn 15oz
- 2 pouches hokkien noodles 7 oz each, for stir-fry
- sesame oil for topping, for drizzling
- green onion for garnish
Stir Fry Sauce
- 2 cubes ginger frozen cubes
- ½ cup broth I used beef but can use chicken or vegetable
- ½ cup soy sauce low sodium
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp fish sauce
- 1 tsp sesame seeds
- 1 tbsp cornstarch
- Pinch red pepper flakes
Instructions
- Preheat the oven to 425°F. Prep the vegetables. Slice the red bell pepper, peel and slice carrots into long strips, slice white onion in half then in thin slices, and chop the head of broccoli into broccoli florets..
- Spread 1 tablespoon sesame oil onto a large sheet pan and add chopped veggies. Use your hands to toss and spread. Bake for 15 minutes.
- Meanwhile, whisk together all sauce ingredients in a small bowl. Set aside until ready to use.
- Remove the roasted vegetables from the oven, use a spatula to push them to one side. Drain the small baby corn and cut into smaller pieces (if whole). Remove the cooked noodles from their packaging and gently break them up with your hands. Place noodles and baby corn on the open half sheet pan. Drizzle sesame oil onto the noodles and stir around.
- Bake for 18-20 more minutes. Stir the noodles once to prevent them from burning. This dish is tasty because some of the noodles will be crunchy too, giving contrasting textures. Feel free to crisp them a little longer if desired.
- Remove the pan from the oven and pour stir fry sauce onto it. Toss until everything is well coated. Garnish with spring onions, sesame seeds and/or protein of your choice. Serve hot and enjoy!
Notes
- Use only cooked Hokkien noodles; uncooked noodles will not cook properly and will affect texture.
- Toss the vegetables and noodles halfway through baking to prevent burning and ensure even cooking.
- Store leftovers in an airtight container and consume within 3-4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 325kcal | 16% |
| Carbohydrates | 59g | 20% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1603mg | 67% |
| Potassium | 369mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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