Sheet Pan Chow Mein Recipe

Introduction

Sheet Pan Chow Mein is a simple and flavorful twist on a classic takeout favorite. Using a single pan, this recipe combines roasted vegetables, noodles, and a savory sauce for an easy, satisfying meal with minimal cleanup.

Ingredients

• 1 small white onion, sliced
• 1 bell pepper, sliced
• 2 cups chopped broccoli florets
• 1 large carrot, peeled and sliced into long strips
• 1 tablespoon sesame oil
• 1 can baby corn (15 oz), drained and cut into smaller pieces if whole
• 2 pouches Hokkien Stir-Fry Noodles (7 oz each), gently broken apart
• Drizzle of sesame oil (for topping the noodles)
• Green onion, for garnish
• 2 cubes frozen ginger
• ½ cup broth (beef, chicken, or vegetable)
• ½ cup low sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon fish sauce
• 1 teaspoon sesame seeds
• 1 tablespoon cornstarch
• Pinch of red pepper flakes

Instructions

1. Step 1: Preheat the oven to 425°F. Prepare the vegetables by slicing the red bell pepper, peeling and cutting the carrot into long strips, slicing the white onion thinly, and chopping the broccoli into florets.
2. Step 2: Spread 1 tablespoon of sesame oil evenly over a large sheet pan. Add the chopped vegetables and toss using your hands to coat and spread them out in a single layer. Bake for 15 minutes.
3. Step 3: While the vegetables roast, whisk together the broth, soy sauce, honey, rice vinegar, 1 teaspoon sesame oil, fish sauce, frozen ginger cubes, sesame seeds, cornstarch, and red pepper flakes in a small bowl. Set aside.
4. Step 4: Remove the roasted vegetables from the oven and push them to one side of the pan with a spatula. Drain and cut the baby corn if needed. Place the noodles and baby corn on the open side of the sheet pan. Drizzle a little sesame oil over the noodles and toss gently to coat.
5. Step 5: Return the pan to the oven and bake for another 18-20 minutes, stirring the noodles once halfway through to prevent burning. Some noodles will crisp up for a nice textural contrast.
6. Step 6: Remove the pan from the oven, pour the prepared stir-fry sauce over the noodles and vegetables, and toss everything until well coated. Garnish with chopped green onions and additional sesame seeds, or add your choice of protein if desired. Serve hot and enjoy!

Tips & Variations

• For extra protein, add cooked chicken, shrimp, or tofu when tossing with the sauce.
• Feel free to swap broccoli for other vegetables like snap peas, mushrooms, or zucchini based on availability.
• If you prefer softer noodles, reduce the final baking time or cover the pan loosely with foil.
• The frozen ginger cubes can be swapped for 1 teaspoon fresh grated ginger if available.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to retain texture; avoid overcooking to keep noodles from becoming too soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of noodles for this recipe?

Yes, you can substitute Hokkien noodles with udon, lo mein, or rice noodles, but adjust baking time as needed to avoid overcooking.

Is this recipe suitable for vegetarians?

It can be made vegetarian by using vegetable broth and omitting fish sauce or replacing it with a vegetarian alternative like soy sauce or tamari.

Sheet Pan Chow Mein Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

Sheet Pan Chow Mein is an easy, delicious one-pan meal full of colorful vegetables, tender noodles, and a savory homemade sauce. This recipe uses common Asian ingredients like sesame oil, soy sauce, and ginger to create a flavorful stir-fry twist baked right on a sheet pan for minimal cleanup and maximum convenience.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Vegetables

• 1 small white onion, sliced
• 1 bell pepper, sliced
• 2 cups chopped broccoli florets
• 1 large carrot, peeled and sliced into long strips
• 1 can baby corn (15 oz), drained and cut into smaller pieces

Noodles

• 2 pouches Hokkien Stir-Fry Noodles (7 oz each)
• Drizzle sesame oil (for topping noodles)

Sauce

• ½ cup broth (beef, chicken, or vegetable)
• ½ cup low sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp fish sauce
• 1 tbsp cornstarch
• Pinch red pepper flakes
• 2 cubes frozen ginger

Other

• 1 tbsp sesame oil (for roasting vegetables)
• Green onion, sliced for garnish
• 1 tsp sesame seeds for garnish

Instructions

1. Preheat and Prep Vegetables: Preheat the oven to 425°F (220°C). Slice the red bell pepper, peel and slice the carrot into long strips, slice the white onion thinly, and chop the broccoli into florets.
2. Roast Vegetables: Spread 1 tablespoon of sesame oil evenly on a large sheet pan. Add the prepared vegetables and toss using your hands to coat. Spread them out evenly and bake for 15 minutes to begin roasting.
3. Make the Sauce: While the vegetables roast, whisk together the broth, low sodium soy sauce, honey, rice vinegar, sesame oil, fish sauce, cornstarch, red pepper flakes, and frozen ginger cubes in a small bowl until smooth. Set aside.
4. Add Noodles and Baby Corn: Remove the sheet pan from the oven. Push the roasted vegetables to one side. Drain and cut the baby corn if whole, then add it and the noodles (gently broken apart) to the open half of the sheet pan. Drizzle a little sesame oil over the noodles and stir gently to mix.
5. Continue Baking: Return the sheet pan to the oven and bake for an additional 18-20 minutes. Stir the noodles once about halfway through baking to prevent burning. The dish is designed to have a delightful contrast of tender and slightly crunchy noodles.
6. Finish and Serve: Remove the sheet pan from the oven. Pour the prepared stir-fry sauce over the vegetables and noodles. Toss thoroughly to coat everything evenly. Garnish with sliced green onions and sesame seeds. Serve hot and enjoy!

Notes

• You can substitute the beef broth with chicken or vegetable broth for different flavor variations.
• Adjust red pepper flakes according to your spice preference, or omit for a milder dish.
• For added protein, top with cooked chicken, shrimp, or tofu.
• Make sure to stir the noodles halfway through the second bake to avoid sticking or burning.
• Extra crispy noodles add texture, so feel free to bake longer if desired.

Keywords: Sheet Pan Chow Mein, baked chow mein, easy stir-fry, one-pan meal, Asian noodles, roasted vegetables, sesame soy sauce