The popular Chinese stir fry noodles (chow mein) dish is made even easier by cooking it on a single sheet pan in the oven. It’s healthier and tastes better than take-out and feeds a large group!
Ever since making sheet pan fried rice, my mind has been churning with other similar dishes I can cook on a sheet pan. Chinese New Year is coming up and every year I make stir fried noodles for my New Year’s party. Noodles are traditionally eaten for Chinese New Year’s because their length symbolize longevity.
When I make this dish for New Year’s, I usually have to make it in two to three batches as my wok isn’t big enough to make enough noodles to serve a large group. But with this sheet pan method, I can make all the noodles at once with much less work. I also love not having to hover over the stove, constantly stirring, while the dish cooks. Instead I let the oven do almost all the work while I can move on to something else.
And of course this dish isn’t just good for New Year’s. I love eating chow mein any other day of the year too. I’m usually not impressed with the Chinese fast food version so I prefer to make my own. It’s healthier and you can customize to your liking. For this version, I made it meatless but you can also add beef, chicken, pork, etc. And you can add your favorite vegetables too.
Sheet Pan Chow Mein
- canola cooking oil spray
- 2 lbs yakisoba chow mein noodles see note below
- 1 large red bell pepper thinly sliced
- 1 cup sugar snap peas sliced
- 1 large carrot peeled and thinly sliced
- 1 (14-oz) can cut baby corn drained
- 2 tbsp canola oil
- 1 tbsp sesame oil
- 2 tbsp dark soy sauce
- 3 tbsp low sodium soy sauce
- 1 1/2 tbsp oyster sauce
- 1/2 tbsp sriracha sauce optional, if you like to add some heat
- Preheat oven to 375°F. Lightly coat the interior of a three-quarter sheet pan* (15 inch x 21 inch) with cooking oil spray. If you only own half sheet pans, you can use two of them instead.
- In an extra large bowl, add noodles and gently pry them apart so that the strands are no longer stuck together. Add bell pepper, snap peas, carrot, corn. Drizzle with canola oil, sesame oil, soy sauces, oyster sauce and sriracha. Toss until everything is evenly coated in sauces and oils. You can taste noodles and add more sauce if needed.
- Spread noodle mixture onto sheet pan, making a thin even layer across the surface of the sheet pan.
- Place sheet pan into oven and cook for 10-15 minutes or until vegetables are just about cooked. Remove sheet pan briefly from oven and stir noodles so that the noodles that were on the bottom are now on top. Cook for about 5 more minutes or until everything is evenly cooked. Remove from oven. Some of the noodles near the surface will be slightly crispy. I liked having some crispy noodles mixed in but if you want them all to be soft, you can quickly stir them back into the bottom and they should soften up again. Serve noodles while warm.
- This recipe uses fresh yakisoba noodles (some brands label them as chow mein yakisoba noodles). They can be found at Chinese grocery stores in a refrigerated section and are usually sold in vacuum sealed packages. The reason for using yakisoba noodles is that they are already pre-cooked and then lightly coated in oil and sealed. If you use uncooked fresh noodles, they would need to be parboiled before using them in this recipe.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.