Sheet Pan Vegetable Chow Mein

Method6 steps · about 33 min

1. 1

   Step 1: Preheat the oven to 450°F (about 230°C). Line a large baking sheet with non-stick foil, with its non-stick dull side facing up. Keep the peanut oil for its three separate roasting doses; the toasted sesame oil belongs in the sauce.

2. 2

   Step 2: Bring a pot of water to a boil. Briefly boil all the fresh Hong Kong pan-fry noodles, about 30 seconds, until just al dente; check the noodle package and stop before they become soft. Drain, rinse a few times with cold water to stop cooking, and drain very well, gently loosening and tossing the noodles. Set aside.

   Briefly boil fresh pan-fry noodles · 1 minUses 8 oz (225 g) fresh Hong Kong pan-fry noodles · Water for boiling and cold water for rinsing noodles

3. 3

   Step 3: Mix all the vegetarian oyster sauce (2 tbsp), Shaoxing wine (1 tbsp), soy sauce (1 tbsp), optional dark soy sauce (1 tsp), toasted sesame oil (1 tbsp), sugar (1 tsp), grated ginger (1 tbsp) and minced garlic (3) in a bowl. Reserve the complete mixed sauce.

   Uses 2 tbsp vegetarian oyster sauce · 1 tbsp Shaoxing wine · 1 tbsp soy sauce · 1 tsp dark soy sauce, optional · 1 tbsp toasted sesame oil for sauce · 1 tsp sugar · 1 tbsp grated ginger · 3 garlic cloves, minced

4. 4

   Step 4: Toss all the halved mushrooms, sliced carrots (3) and bite-size broccolini with the first 1 tbsp peanut oil. Transfer to the lined baking sheet and roast for 6 minutes, until the vegetables just start to soften.

   First vegetable roast · 6 minUses ½ lb white mushrooms, halved · 3 carrots, peeled and sliced · 6 oz (170 g) broccolini, cut into bite-size pieces · First 1 tbsp peanut oil for mushrooms, carrots and broccolini

5. 5

   Step 5: Remove the sheet pan from the oven and move all the partially roasted vegetables from step 4 to one side. Toss all the drained noodles from step 2 with a second 1 tbsp peanut oil in the bowl and add them to the pan. Add all the asparagus, thawed peas, sliced red bell pepper (1) and green onions (4); toss these vegetables with the final 1 tbsp peanut oil. Arrange with the noodles exposed and the vegetables covering one another rather than covering the noodles. Roast about 6 minutes, until the noodles just begin to turn golden.

   Roast noodles and remaining vegetables · 6 minUses All mushrooms, carrots and broccolini with their first oil dose from step 4 · All drained noodles from step 2 · Second 1 tbsp peanut oil for the noodles · 8 oz (225 g) asparagus, tough ends removed · ½ cup green peas, thawed if frozen · 1 red bell pepper, sliced · 4 green onions, cut into 2-inch (about 5 cm) pieces · Final 1 tbsp peanut oil for asparagus, peas, pepper and onions

6. 6

   Step 6: Remove the sheet pan from the oven. Drizzle all the complete mixed sauce from step 3 over the noodles and vegetables from step 5, then toss everything together. Roast another 6 minutes, until the vegetables are tender but still crisp and the noodles are lightly browned. Serve hot as 4 servings, as a main or side dish.

   Final sauced roast · 6 minUses All the complete mixed sauce from step 3 · All noodles, all vegetables and their three peanut-oil doses from step 5