sheet pan chow mein

Ingredients:

• 1 box Spaghetti Noodles (we’re using about 1/2, about 8oz).

• 1 bunch Broccolini or Broccoli

• 1 Bell Pepper (whatever color you prefer)

• 1 Bunch Asparagus

• 2 handfuls of Snap Peas (snow peas also work!)

• Olive Oil

• Salt for seasoning

• 3 Scallions sliced for garnish

• 2 tablespoons toasted sesame seeds, to garnish

Optional Additional veggies: Carrots, Baby Corn

For the Sauce:

• 3 Tablespoons Soy Sauce (or Coconut Amino)

• 1 tablespoon Sesame oil (toasted optional)

• 1 tablespoon Hoisin Sauce

• 1/4 teaspoon ground white pepper

• 1-2 teaspoons Crushed Garlic (minced okay too!)

Directions:

1. Preheat oven to 425°F.

2. Bring a large pot of salted water to a boil.

3. Toast Sesame seeds in a pan over low to medium heat for around 3 minutes. Set aside.

4. On a large baking sheet, toss the Bell Pepper, Broccolini and Snap Peas with a splash of olive oil and season with salt.

5. Roast for 5 minutes, until the veggies start to soften.

Make the noodles:

1. Add the spaghetti noodles to the boiling water, and cook according to the packet instructions, or al dente (I cooked the spaghetti for about 8 minutes).

2. Drain and rinse under cold water.

3. Dry noodles on a clean towel.

4. At this point, the veggies in the oven should be out. Push them to the side of the sheet pan and add whatever additional veggies that may only need 10-15 minutes to cook (ie: asparagus, baby corn).

5. Add the noodles to the sheet pan. Drizzle with some Sesame oil and a hint of salt. Toss well to coat evenly.

6. Return the tray to the oven and bake for another 10 to 15 minutes, until the noodles are crispy on the top and bottom. We are looking for a combination of crispy and non-crispy noodles. I would check at 10, toss and put back in for 5 more minutes.

Make the Sauce:

1. Combine the Soy Sauce, Hoisin sauce, Sesame Oil, White Pepper and Garlic. Whisk to combine.

Finish the Chow Mein:

1. Remove the tray from the oven, drizzle sauce over the sheet pan and toss well.

2. Transfer into a wide bowl. Top with scallions and sesame seeds and serve.

Modified Recipe from Smitten Kitchen’s website from Hetty McKinnon’s Book.