Sheet Pan Vegetable Chow Mein
Introducing a super easy sheet pan chow mein recipe that features beautifully charred noodles loaded with colorful vegetables. It takes no time to put together, requires very little active cooking time and the clean-up is a breeze! {Vegetarian}
Servings: 4 servings
Ingredients
- Reynolds Wrap® Non-Stick Foil
- 8 oz (225 g) fresh Hong Kong pan fry noodles (or 6 oz / 170 g dried egg noodles)
Sauce
- 2 tablespoons vegetarian oyster sauce (or regular oyster sauce)
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce (Optional) (Footnote 1)
- 1 tablespoon toasted sesame oil
- 1 teaspoon sugar
- 1 tablespoon grated ginger
- 3 cloves garlic , minced
Roasting
- 1/2 lb white mushrooms , halved
- 3 carrots , peeled and sliced
- 1 small batch (6 oz / 170 g) broccolini , cut to bite size pieces
- 3 tablespoons peanut oil
- 1 small batch (8 oz / 225 g) asparagus , tough ends removed
- 1/2 cup green peas , thawed if using frozen
- 1 red bell pepper , sliced
- 4 green onions , cut to 2” (5 cm) pieces
Instructions
- Preheat the oven to 450°F (230°C). Line a large baking sheet with Reynolds Wrap® Non-Stick Foil.
Prepare the noodles
- Bring a pot of water to a boil. Cook the noodles according to instructions until al dente. I found it's best to reduce cooking time by 1 minute. If using Hong Kong pan fried noodles, you only need to briefly boil the noodles, 30 seconds or so. Once done, drain the noodles. Rinse with cold tap water a few times to stop cooking. Drain very well by tossing the noodles with your hands. Then set aside.
Sauce
- Mix all the sauce ingredients together in a medium-sized bowl.
Roasting
- Add the mushroom, carrots and broccoli into a big bowl and drizzle with 1 tablespoon of peanut oil. Toss to coat well and transfer to the lined baking sheet. Roast for 6 minutes until the vegetables just start to soften.
- Remove the baking sheet from the oven and move the vegetables to one side. Add the noodles into the big bowl you used earlier and add 1 tablespoon of oil. Toss to coat well and transfer to the sheet pan. Add the asparagus, green peas, bell pepper and green onions. Add the remaining 1 tablespoon of oil and toss to coat. Roast for 6 minutes or so, until the noodles just begin to turn golden.
- Remove the sheet pan from the oven. Drizzle the sauce over the noodles and toss everything together. Roast for another 6 minutes, until the vegetables have turned soft but are still crisp, and the noodles have lightly browned. Serve hot as a main or side dish.
Notes
- Dark soy sauce adds a beautiful dark brown color to the dish with a light caramel color. You can skip it if you do not have it.
Nutrition
Serving: 1serving, Calories: 293kcal, Carbohydrates: 34.6g, Protein: 9.2g, Fat: 15.2g, Saturated Fat: 2.4g, Cholesterol: 12mg, Sodium: 378mg, Potassium: 844mg, Fiber: 7g, Sugar: 10.5g, Calcium: 89mg, Iron: 4mg