Sheet Pan Vegetable Chow Mein



  • 1 bell pepper (any color), finely sliced
  • 1 carrot, peeled and finely sliced diagonally
  • 1 head broccoli, cut into florets
  • 1 Tbsp. toasted sesame oil
  • Extra-virgin olive oil
  • Sea salt
  • 9 oz. dried thin egg noodles
  • 1 can cut baby corn (8.8 oz.), drained
  • 5 oz. asparagus, woody ends trimmed, cut into 2-in. pieces
  • 1 scallion, finely sliced
  • Handful of cilantro leaves
  • 2 Tbsp. toasted white sesame seeds
  • 1 Tbsp. toasted sesame oil
  • 1/4 cup reduced-sodium soy sauce, tamari, or coconut aminos
  • 1 Tbsp. vegetarian stir-fry sauce (omit if unavailable)
  • 1/4 tsp. white pepper
  • 1 small garlic clove, grated


  1. Preheat the oven to 400°F. Place the bell pepper, carrot, and broccoli on a half sheet pan (about 13 by 18 in.), drizzle with the sesame oil and a splash of olive oil, and season with sea salt. Toss to coat, then bake for 10 minutes, until the vegetables start to soften.
  2. Meanwhile, bring a large saucepan of salted water to a boil. Add the egg noodles, and cook until al dente (following package instructions), 4 to 5 minutes. Drain, then cool under cold tap water. Drain well again, and pat dry with a clean tea towel.
  3. For the soy seasoning, combine all ingredients in a small bowl. Set aside.
  4. Remove tray from the oven; push the vegetables to the side. Add the noodles, corn, and asparagus. Drizzle the noodles with olive oil, season with sea salt, and toss to coat. Return to the oven, and bake for 15 to 18 minutes, until the noodles are crisp on the top and bottom. (Look for a combination of crisp and non-crisp noodles.)
  5. Remove from the oven, drizzle soy seasoning over chow mein, and toss. Scatter with scallion, cilantro, and sesame seeds.
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