Furthermore, because my husband was a bit late getting home from work, I turned off the oven and left the sheet pan inside to stay hot (noodles crispy), which it did. At the end, I added 4 cooked scrambled eggs before pouring over the soy seasoning. I ended up cooking my vegetables longer and turning them over for even cooking. So as another reader suggested, I used two packets of ramen (under cooked by a minute), and lots of veggies to include beet greens, onion, mushrooms, plus the red bell pepper, carrot, asparagus and broccoli (no shallots or corn). I was inspired by Deb’s description and photos of the sheet pan chow mein, but my real inspiration was a produce drawer and garden that reminded me that I better get cooking fast. Note: You can watch an Instagram Story, a TikTok, or a Reel demo of this recipe, too. Scatter over the shallot and sesame seeds and serve. Remove the tray from the oven, drizzle over the soy seasoning and toss well. We are looking for a combination of crispy and non-crispy noodles. Return the tray to the oven and bake for another 15 to 18 minutes, until the noodles are crispy on the top and bottom. Drizzle the noodles with sesame oil, season with more salt and toss well to coat. Remove the baking sheet and push the vegetables to the side. Drain well again and pat dry with a clean tea towel.Ĭombine the soy seasoning ingredients in a small bowl. Add the egg noodles, and cook according to the packet instructions, or al dente, about four to five minutes. Meanwhile, make the noodles: Bring a large saucepan of salted water to the boil. Roast for 10 minutes, until the vegetables start to soften. On a large baking sheet, toss the pepper, carrot, and broccoli with a splash of olive oil and season with salt. I can’t wait to see how you mix it up.ģ years ago: Asparagus and Egg Salad with Walnuts and MintĤ years ago: Cornbread Waffles and Mushroom Tartinesĥ years ago: Sesame Soba and Ribboned Omelet Salad and Apricot Hazelnut Brown Butter HamantaschenĦ years ago: The Consolation Prize (A Mocktail) and Baked Chickpeas with Pita Chips and Yogurtħ years ago: Whole-Grain Cinnamon Swirl BreadĨ years ago: Lentil and Chickpea Salad with Feta and Tahiniĩ years ago: Soft Eggs with Buttery Herb-Gruyere Toast Soldiersġ1 years ago: Irish Soda Bread Scones and Spinach and Chickpeasġ2 years ago: Cream Cheese Pound Cake with Strawberry Sauce and Bialysġ3 years ago: Caramel Walnut Banana Upside Down Cake and Swiss Easter Rice Tart McKinnon encourages us to make chow mein with whatever leftover vegetables and/or seasonal produce she’s got, which gives us a lot of freedom. (The latter, please.) What sets chow mein apart from lo mein is this crisp, the mixture of crispy fried strand and soft noodles that are smothered in a robust and aromatic sauce. But the sheet pan makes it easier in a different way, in that we can add ingredients and walk away, letting the oven give the noodles their signature crisp, while we… break up a fight over Legos, or pour a glass of wine. In Mandarin, “chǎo miàn” means “stir-fried noodles.” It’s always made in a wok, and it’s still the best and quickest from one, says McKinnon. You - we, if I may be so presumptuous - love McKinnon’s vegetarian cooking because she’s so creative, as we saw in this chickpea and kale shakshuka, and yet it’s all so practically-minded, clearly having been vetted in the chaos of real life family dinners. Here’s a really fun dinner I made recently, the sheet pan chow mein from Hetty McKinnon’s, new cookbook, which is a love letter to all the vibrant Chinese food she grew up eating plus many of her other Asian favorites.
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