sheet pan chow mein

sheet pan chow mein

⏱️ 26 minutes prep, 240 minutes cook (266 minutes total)
📊 Easy
🍽️ Spanish Cuisine

Instructions

Here’s a really fun dinner I made recently, the sheet pan chow mein from Hetty McKinnon’s,newcookbook, which is a love letter to all the vibrant Chinese food she grew up eating plus many of her other Asian favorites. You — we, if I may be so presumptuous — love McKinnon’s vegetarian cooking because she’s so creative, as we saw in thischickpea and kale shakshuka, and yet it’s all so practically-minded, clearly having been vetted in the chaos of real life family dinners. In Mandarin, “chÇ�o miàn” means “stir-fried noodles.” It’s always made in a wok, and it’s still the best and quickest from one, says McKinnon. But the sheet pan makes it easier in a different way, in that we can add ingredients and walk away, letting the oven give the noodles their signature crisp, while we… break up a fight over Legos, or pour a glass of wine. (The latter, please.) What sets chow mein apart from lo mein is this crisp, the mixture of crispy fried strand and soft noodles that are smothered in a robust and aromatic sauce. McKinnon encourages us to make chow mein with whatever leftover vegetables and/or seasonal produce she’s got, which gives us a lot of freedom. I can’t wait to see how you mix it up. 6 months ago:Tangy Braised Chickpeas1 year ago:Crispy Crumbled Potatoes2 years ago:Essential French Onion Soup3 years ago:Asparagus and Egg Salad with Walnuts and Mint4 years ago:Cornbread WafflesandMushroom Tartines5 years ago:Sesame Soba and Ribboned Omelet SaladandApricot Hazelnut Brown Butter Hamantaschen6 years ago:The Consolation Prize (A Mocktail)andBaked Chickpeas with Pita Chips and Yogurt7 years ago:Whole-Grain Cinnamon Swirl Bread8 years ago:Lentil and Chickpea Salad with Feta and Tahini9 years ago:Soft Eggs with Buttery Herb-Gruyere Toast Soldiers10 years ago:Spaetzle11 years ago:Irish Soda Bread SconesandSpinach and Chickpeas12 years ago:Cream Cheese Pound Cake with Strawberry SauceandBialys13 years ago:Caramel Walnut Banana Upside Down CakeandSwiss Easter Rice Tart14 years ago:Mixed Berry Pavlova

Ingredients

1 bell pepper (any color), finely sliced1 carrot, peeled and finely sliced diagonally1 head of broccoli, cut into florets, or bundle of broccolini, cut into 1- to 2-inch segmentsKosher saltOlive oil or a neutral oilA 250-gram or 8.8-ounce package dried thin egg noodles1 small can baby corn, drained6 ounces asparagus, sugar snaps, or snow peas, trimmed and cut into 1- to 2-inch segments1 medium shallot or 3 scallions, thinly sliced2 tablespoons toasted sesame seeds, to finish1 tablespoon toasted sesame oilSoy seasoning1 tablespoon toasted sesame oil3 tablespoons soy sauce, tamari, or coconut aminos1 tablespoon vegetarian stir-fry sauce, such as vegetarian oyster or hoisin sauce (optional)1/4 teaspoon ground white pepper1 small clove garlic, grated or minced

Cooking Tips

Below are the vegetables I used, but feel free to use what you have for all or some. Chinese broccoli or other greens would be great here, or shredded cabbage. Thinly sliced mushrooms, too. Dried (or fresh) thin egg noodles will crisp up best for chow mein, but if you’re okay with it being less crisp, use whatever noodles you have on hand, including rice noodles, if wheat is an issue.