Sheet Pan Chow Mein

 Sheet Pan Chow Mein - Hetty McKinnon

Serves 4

Ingredients:

1 bell pepper (any color), finely sliced

1 carrot, peeled and finely sliced diagonally

1 broccoli head, cut into florets

1 tablespoon toasted sesame oil

Extra-virgin olive oil

9 ounces (255g) dried thin egg noodles

1 can (8.8 ounce/250g) cut baby corn, drained

5 ounces (140g) asparagus, woody ends trimmed, cut into 2-inch (5cm) pieces

1 scallion, finely sliced

Handful of cilantro leaves

2 tablespoons toasted white sesame seeds

Sea salt

Soy seasoning:

1 tablespoon toasted sesame oil

1/4 cup (60ml) soy sauce, tamari or coconut aminos

1 tablespoon vegetarian stir-fry sauce

1/4 teaspoon white pepper

1 small garlic clove, grated

Substitute:

Broccoli: Asian greens

Asparagus: sugar snap peas or snow peas

Vegetarian stir-fry sauce: omit if unavailable

Egg noodles: ramen noodles

Veganize:

Use wheat noodles

Cantonese chow mein is well known for its contrasting textures – crispy fried strands tangled with soft noodles, tender-crisp veggies, all smothered in an umami-rich sauce. While the wok is still the traditional (and arguably the best) cooking vessel for chow mein, a humble sheet pan is also a handy way to rustle it up with minimal effort. Simply throw everything on a sheet pan and let the oven do the work for you. It’s also a great way to use up leftover vegetables or seasonal produce. Dried (or fresh) thin egg noodles are generally best for chow mein, as they crisp up nicely, but if you’re less concerned about crispiness, use whatever noodles you have on hand. 

Preheat the oven to 400°F (200°C).

Place the bell pepper, carrot and broccoli on a half sheet pan (about 13 x 18 inches / 32.5 x 45cm), drizzle with the sesame oil and a splash of olive oil and season with sea salt. Toss to coat in the oil, then bake for 10 minutes until the vegetables are starting to soften.

Meanwhile, bring a large saucepan of salted water to the boil. Add the egg noodles, and cook according to the packet instructions until al dente, about 4-5 minutes. Drain and cool under cold running water. Drain well again and pat dry with a clean tea towel.

For the soy seasoning, combine all the ingredients in a small bowl.

Remove the sheet pan from the oven and push the vegetables to the side. Add the noodles, corn and asparagus. Drizzle the noodles with olive oil, season with sea salt and toss well to coat. Return the tray to the oven and bake for 15-18 minutes, until the noodles are crispy on the top and bottom. You are looking for a combination of crispy and non-crispy noodles.

Remove the sheet pan from the oven, drizzle over the soy seasoning and toss well. Scatter over the scallion, cilantro and sesame seeds and serve.

* Sheet Pan Crispy Ramen Noodles With Glazed Tofu & Roasted Cabbage

Recipe is adapted slightly from Hetty McKinnon's recipe in NYTimes Cooking

Ingredients

Dried ramen noodles (at least 9 ounces) although you can use spaghetti if you can't find ramen noodles (do NOT include any flavor packets)

2 Tbsps neutral oil, such as grapeseed

Kosher salt

1 14-ounce package extra-firm tofu, pressed to remove the liquid, patted dry and cut into 1/4-inch thick slices

Half a small head of cabbage, outer leaves and core removed, thinly sliced or shredded

A handful of cilantro leaves

For the marinade

4 Tbsps hoisin sauce

1/2 cup soy sauce

2 Tbsps sesame oil

2 Tbsps maple syrup

3 garlic cloves, minced or pressed

2 tsps sesame seeds

A good-sized (2") knob of fresh ginger, peeled and finely minced or grated

A squirt of sriracha, or more to taste if you like things spicy

Directions

Preheat the oven to 450 degrees F. Bring a pot of water to a boil for the noodles.

Make the marinade by combining all the ingredients in a small bowl and mixing well.

Cook the noodles according to the package instructions then drain and toss with a splash of grapeseed or olive oil.

Dip the tofu slices in the marinade on both sides and lay them on one of the baking sheets.

Toss the sliced cabbage with salt and grapeseed oil until well-coated and lay it on the other half of the baking sheet the tofu slices are on. Put the tray in the oven and set a timer for 10 minutes.

Meanwhile, arrange the ramen noodles on the other baking sheet. When the timer goes off, check the cabbage and tofu, stirring or flipping as needed then put it back in the oven along with tray of noodles and set a timer for 10 minutes.

Check both trays and stir the noodles some to ensure that the ones on top get crispy but not burned, toss the remainder of the marinade over the noodles and bake for another 5 minutes or until the top noodles are crispy and lightly browned.

Remove trays, let cool, sprinkle with sesame seeds, chopped scallions, fresh cilantro and serve.