sheet pan chow mein

Here’s a very fun dinner I made recently, the sheet pan dish from Hetty McKinnon’s, new cookbook, which may be a billet doux to all or any the colourful Chinese food she grew up eating plus many of her other Asian favorites. You — we, if i’ll be so presumptuous — love McKinnon’s vegetarian cooking because she’s so creative, as we saw during this chickpea and kale shakshuka, and yet it’s all so practically-minded, clearly having been vetted within the chaos of real world family dinners.

In Mandarin, “chǎo miàn” means “stir-fried noodles.” It’s always made during a wok, and it’s still the simplest and quickest from one, says McKinnon. But the sheet pan makes it easier during a different way, therein we will add ingredients and walk off , letting the oven give the noodles their signature crisp, while we… hack a fight over Legos, or pour a glass of wine. (The latter, please.) What sets dish aside from lo mein is that this crisp, the mixture of crispy fried strand and soft noodles that are smothered during a robust and aromatic sauce. McKinnon encourages us to form dish with whatever leftover vegetables and/or seasonal produce she’s got, which provides us tons of freedom. I can’t wait to ascertain how you combine it up.

Below are the vegetables I used, but be happy to use what you’ve got 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 dish , but if you’re okay with it being less crisp, use whatever noodles you’ve got available , including rice noodles, if wheat is a problem .
Heat oven to 425°F. On an outsized baking sheet, toss the pepper, carrot, and broccoli with a splash of vegetable oil and season with salt. Roast for 10 minutes, until the vegetables start to melt .
Meanwhile, make the noodles: Bring an outsized saucepan of salted water to the boil. Add the egg noodles, and cook consistent with the packet instructions, or hard , about four to 5 minutes. Drain and funky under cold running water. Drain well again and pat dry with a clean dish towel .

Combine the soy seasoning ingredients during a small bowl.

Remove the baking sheet and push the vegetables to the side. Add the noodles, corn and asparagus. Drizzle the noodles with vegetable oil , season with more salt and toss well to coat. Return the tray to the oven and bake for an additional 15 to 18 minutes, until the noodles are crispy on the highest and bottom. We are trying to find a mixture of crispy and non-crispy noodles.

Remove the tray from the oven, drizzle over the soy seasoning and toss well. Scatter over the shallot and sesame seeds and serve.

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