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Sheet Pan Chow Mein

This Chinese take-out favorite is super easy to make at home and can be cooked in the oven on a single sheet pan.
Servings: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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Ingredients

  • 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

Instructions
 

  • 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.

Notes

  • 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.
Serving: 0.13of recipe, Calories: 655kcal, Carbohydrates: 96.1g, Protein: 13g, Fat: 23.7g, Saturated Fat: 3.2g, Sodium: 1983.4mg, Fiber: 6.2g, Sugar: 11.6g, NET CARBS: 90
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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