sheet pan chow mein

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. 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.

what you'll need

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. 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. (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. 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. I can’t wait to see how you mix it up.

noodles and vegetablescook the noodlesbegin roasting the vegetablesadd the noodles



6 months ago: Tangy Braised Chickpeas
1 year ago: Crispy Crumbled Potatoes
2 years ago: Essential French Onion Soup
3 years ago: Asparagus and Egg Salad with Walnuts and Mint
4 years ago: Cornbread Waffles and Mushroom Tartines
5 years ago: Sesame Soba and Ribboned Omelet Salad and Apricot Hazelnut Brown Butter Hamantaschen
6 years ago: The Consolation Prize (A Mocktail) and Baked Chickpeas with Pita Chips and Yogurt
7 years ago: Whole-Grain Cinnamon Swirl Bread
8 years ago: Lentil and Chickpea Salad with Feta and Tahini
9 years ago: Soft Eggs with Buttery Herb-Gruyere Toast Soldiers
10 years ago: Spaetzle
11 years ago: Irish Soda Bread Scones and Spinach and Chickpeas
12 years ago: Cream Cheese Pound Cake with Strawberry Sauce and Bialys
13 years ago: Caramel Walnut Banana Upside Down Cake and Swiss Easter Rice Tart
14 years ago: Mixed Berry Pavlova


sheet pan chow mein

Sheet Pan Chow Mein

Below are the vegetables I used, but feel free to use what you have for all or some. Chinese broccoli or other greens would be great here, or shredded cabbage. Thinly sliced mushrooms, too. Dried (or fresh) thin egg noodles will crisp up best for chow mein, but if you’re okay with it being less crisp, use whatever noodles you have on hand, including rice noodles, if wheat is an issue.

  • 1 bell pepper (any color), finely sliced
  • 1 carrot, peeled and finely sliced diagonally
  • 1 head of broccoli, cut into florets, or bundle of broccolini, cut into 1- to 2-inch segments
  • Kosher salt
  • Olive oil or a neutral oil
  • A 250-gram or 8.8-ounce package dried thin egg noodles
  • 1 small can baby corn, drained
  • 6 ounces asparagus, sugar snaps, or snow peas, trimmed and cut into 1- to 2-inch segments
  • 1 medium shallot or 3 scallions, thinly sliced
  • 2 tablespoons toasted sesame seeds, to finish
  • 1 tablespoon toasted sesame oil
  • Soy seasoning
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons soy sauce, tamari, or coconut aminos
  • 1 tablespoon vegetarian stir-fry sauce, such as vegetarian oyster or hoisin sauce (optional)
  • 1/4 teaspoon ground white pepper
  • 1 small clove garlic, grated or minced

Heat oven to 425°F. On a large baking sheet, toss the pepper, carrot, and broccoli with a splash of olive oil and season with salt. Roast for 10 minutes, until the vegetables start to soften.

Meanwhile, make the noodles: Bring a large saucepan of salted water to the boil. Add the egg noodles, and cook according to the packet instructions, or al dente, about four to five minutes. Drain and cool under cold running water. Drain well again and pat dry with a clean tea towel.

Combine the soy seasoning ingredients in a small bowl.

Remove the baking sheet and push the vegetables to the side. Add the noodles, corn and asparagus. Drizzle the noodles with sesame oil, season with more salt and toss well to coat. Return the tray to the oven and bake for another 15 to 18 minutes, until the noodles are crispy on the top and bottom. We are looking for a combination of crispy and non-crispy noodles.

Remove the tray from the oven, drizzle over the soy seasoning and toss well. Scatter over the shallot and sesame seeds and serve.

Note: You can watch an Instagram Story, a TikTok, or a Reel demo of this recipe, too.

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214 comments on sheet pan chow mein

  1. Judith

    Can this also be made with fresh noodles? I always buy fresh rather than the dried ones, because they are made locally.

      1. Lisa

        If I didn’t already have dinner going I might have made this tonight. Will save it for a busy week night. Thanks! Now I have to buy this book.

        1. Sarah T

          I highly recommend this cookbook – one of the best I have ever used. Every recipe I have tried has been wonderful. The whole-roasted cauliflower and the peppery bean sprouts with tofu and two favourites but I don’t think you can go wrong!

    1. Lillie Manvel

      I used brown rice ramen noodles and it was great. They broke up more than I wanted them to, but the taste was yummmmm so that was ok!

    2. mahri

      It would probably dry them out too much. The best adaptation for dried rice noodles is to sheet-pan the add-ins and rehydrate the rice noodles in hot water before tossing together to combine.

    3. Poppyxcheska

      Try rice vermicelli noodles? Bihon/bee Hoon/mifen/maifun (Filipino/straits/mandarin/Cantonese). It might dry out a little, and doesn’t do as well ‘crispy’
      So encourage some steaming but sprinkling water every now and then?

      You need to soak in water to rehydrate before cooking

      1. Carol Histand. Alaskanhoosier on IG

        Tried this tonight for a family birthday Party…double batch. It’s gone! And got rave reviews:) All from what I had on hand…veggies: what was left of a cabbage head, yellow pepper and part of a green one, broccoli, a few sugar peas,some asparagus. No noodles but had a package of he spaghetti (corn and rice) Added some leftover Easter ham. Saving this one!! Thanks Deb

    4. Katie

      Celiac here, too. We used maifun-style rice noodles to make this several times and it worked perfectly. Would definitely recommend if you’re gluten free.

        1. Stacy Bankier

          On your tiktok it looks like you poured the soy mixture over the noodles before putting them in the oven but the written instructions are different….

  2. Cathy Dellinger

    What’s your suggestion if I wanted to do this for 6 or 8? Separate sheet pans, one for veggies, one for noodles?? It does sound like a fun meal and anything on a sheet pan or two works for me.

  3. I love the flavours of chow mein and the ease of tray bakes so this dish looks perfect, thanks for sharing such a wonderful idea for healthy cooking.

  4. Lillie Manvel

    This came at the right time for our usual uninspired supper menu. So yum. Added tofu and green peas, also fudged a little with the veggies to clear out our fridge push list.
    I used our brown rice ramen noodles & they were tasty, but they broke up a lot on the plate.
    I might mix some cocoaminos in to roast the veggies, but honestly it’s just great.
    Kids generally enjoyed it (for the most part)!

  5. Maria

    What a fabulous looking dish – easy, delicious and vegetarian! I’ve seen a few promotions for this book but a sample recipe is the best way to pique my interest. Thanks Deb and Hetty

  6. Nancy

    Those are the exact same dry noodles I used to buy and eat in college ;D. In all honesty, I thought they weren’t the greatest dried egg noodles. I can imagine fresh egg noodles (and any noodle, as Deb mentions) to work well here! I never thought of making chow mein in a sheet pan. Definitely something to try! I wonder if this method is good for making crispy noodles for the bird’s nest dish where you crisp the noodles and then spoon over the gravy with the meat and veggies…?

  7. Taryn Hall

    This looks delicious but market day is tomorrow and I only have frozen veg. Will that work ok? Should I adjust cooking time? Thnx

    1. Ash

      I roast veggies from frozen often. You just need to adjust the bake time to account for defrosting. Also, be aware that the veg will not have the same tender-crisp texture as fresh, they will be softer/soggier. I like that because I do not care for crunchy vegetables, but YMMV

    2. Lisa

      For frozen roasted veg, do NOT thaw. Your big concern is the frozen stuff being soggy – don’t crowd it and use high heat, like 450. I’ve done broccoli and brussels sprouts, and both turn out well. The best is to heat the pan in the oven, then add the frozen veg to the hot pan and then back to the oven.

      I wouldn’t mix them with the noodles on the tray though, I’d be afraid the noodles would prevent them browning. I’d roast the veg, then roast the noodles after lowering the heat.

  8. Kay

    I live in Australia, work in a bookshop, hooked on veg food, have all Hetty’s
    cookbooks, I loved this dish as well, added tofu the second time round, so good.
    I love your blog as well, I’m an outiler typer of person, don’t speak up much, but have cooked a lot of your recipes, that are still on rotation, definitely had your basic margarita this weekend, end of summer for us.

    thanks, Kay

      1. Helene

        Alice, my computer would not do anything. It would not download the recipe and no matter what I tried, I could not get the recipe downloaded.

        1. Kitty

          Helen: Do you see three dots in the upper right corner? Click on those three dots then click on open in browser, then you should be able to click on print.

          1. Helene

            Kitty – Thank you so much for your information. You are one of the only people to reply to my query and I really appreciate it. Stay safe.

  9. Emma Heaney

    Hi Deb!

    Thanks for this recipe! It looks really easy and tasty! In the sauce recipe, I think you’re missing the word garlic:

    1 small clove, grated or minced

  10. Mary

    Would this work with the regular spaghetti I have in my pantry right now? (Garofolo). I know it would not be at all authentic, but needing to use up pantry staples…

  11. I get so frustrated with your site. Recipes send me places I am unable to navigate. Search and Print does not work for me. I’m out……….

    1. Anonymous

      There’s no need to be rude. Perhaps you should check your computer settings first before blaming someone else.

      Thank you, Deb, for all of the work you put into this site and taking time to answer questions. Personally, this site is my favorite.

        1. k

          Carol, if you have troubles with the site, you might try opening it in another browser (Chrome vs. Safari, for instance). Sometimes, that’s enough to do the trick. Or, you might clear your cache/delete browser cookies/delete your browsing history, too.

  12. Sara

    I usually copy and paste the recipe onto Word pad. That way I choose the font and the font size and paste helpful readers’ comments as well.
    I save in my Documents > Recipes folder.

  13. witloof

    I live alone and am SO SICK of my own cooking. This looks like nothing I would come up with on my own. Going to make this tonight! and I have some frozen fish balls from a rare visit to Chinatown a few weeks ago that I will throw in. Thank you!

  14. Caterina

    Made this for WFH lunch today. I did not have the baby corn or asparagus/snow peas but this was delicious, simple and very satisfying. I can imagine having this for dinner with some shrimp or chicken cooked on top that had been marinaded in the same soy seasoning.

  15. Katie

    This looks and sounds delish! I have a friend who is allergic to all things sesame. Is there a substitution for the oil or would I just leave it out completely? (I know…that messes with the taste!!)

    1. Rebecca

      Did anyone try this without sesame? Daughter also has a sesame allergy and want to try this but that’s a lot of sesame flavor to take out so wondering how it would go.

  16. Allison

    Used the noodles from 2 ramen noodle packs. Made this with additions of thinly sliced summer squash, quartered mushrooms and sugar snaps. Also marinated chicken strips in some of the soy seasoning and roasted them on a second pan. Cut into bite size pieces before adding to finished meal. Fabulous. The range of flavors and textures is unique among sheet pan meals. Loved the crispy noodles!

  17. JANE PF

    Love love love. I wouldn’t have thought to add cabbage. Great tip. I make so many of your recipes but don’t always comment. My daughters and I are addicted to your site. Thanks for your work!

    1. Sarah Chan

      This has been a staple for us ever since this was posted. I routinely make it for my in-laws and even my picky kids declare it “not terrible” which is their highest praise for anything not pizza.

      I just wanted to share that the last time I made it all the veggies I had were carrots, orange peppers and purple cabbage. It was just as delicious as usual but when I put it together and saw the colors I said “Oh. This is accidentally Halloween themed” and the kids got a kick out of it. So if anybody’s looking for a healthy Halloween meal, I highly recommend this with purple and orange veggies.

  18. C C

    I know, another “what can I substitute for the main ingredient” question. Any thoughts on a replacement for the noodles to make it low-carb, but keeping a similar texture? Thinly sliced cabbage? Cook it slightly to make it a bit limp before roasting? Spiralized squash tends to release a lot of liquid, and the husband is not a fan. I really miss noodles in Asian dishes (and rice…)..

    1. Allison

      If you feel strongly about it, just omit the noodles and add marinated chicken strips to the roast veggies. The bites I had without the noodles were just as good as the ones with the noodles!

    2. Nicole

      I tend to agree with the previous reply that I’d just go sans noodles, but if the point is that you *miss* the noodles, you might try shirataki noodles (sometimes marketed as wonder/miracle noodles). They’re made from some kind of starch that I think we mostly don’t digest (so I’m told you shouldn’t eat too much all at once before you know how your digestive system will react), but they’re a traditional Japanese noodle that is low-carb-friendly. No clue how they’d work cooked on a sheet pan, though.

      1. Cara

        Recently tried shirataki noodles (in Deb’s ginger meatball coconut soup actually) and loved them. As someone who loves carby noodles I was surprised by how good they were ;)

        1. C C

          Thanks everyone! I think I tried the shirataki noodles a couple years ago, and wasn’t impressed. I probably need give them a few more tries, with varied preparation methods and/or flavors. I may also try spaghetti squash–it often releases liquid, but maybe the double roasting will do it. Still not sure husband will be on board, but he is embracing the diet change.

          1. C C

            I am reporting back on the spaghetti squash substitution for actual noodles. The squash was moist, even after essentially double roasting, and adding the sauce didn’t help–it never got crispy anywhere. We ate it, but I think I will try other options next time–adding meat instead of noodles, shiritaki, or just have a day off the diet and using noodles. That said, the flavors and technique were great (I mostly followed the sauce recipe, adding some vinegar and chili paste to add heat, I am incapable of following a recipe to the letter!).


    Hi Deb, I have made the Sheet Pan Chow Mein and it’s absolutely delicious…P.S. have enough for couple of days, this is a keeper..

  20. Donna

    Hi Deb –

    Thanks again for another great recipe! One of the best parts (as always with your recipes): we already had most of the ingredients in the house. Just needed sesame oil and hoisin sauce (now I will be looking for recipes using those!) The other best part, is – of course – that is is delicious. We are going to have fun with this one, trying different vegetables. Thanks again!

    1. k

      Donna, if you think of toasted sesame oil as a flavoring device instead of, say, solely a cooking medium or a vinaigrette-maker, you’ll find all sorts of uses for it. I use a dab of it in both pan-cooking and in raw preparations to complement other flavors. (I do store it in the fridge to preserve its flavor longer.) As for hoisin, I believe you can find some results even here. In my opinion, the search capabilities of this site improved drastically with a semi-recent (what is time) update.

    2. Bridgit

      A little sesame oil drizzled on leftover grains with a fried egg is one of my all time favorite breakfasts. Ideally with scallions!

  21. Anna

    Has something changed with your site so recipes cannot be saved to Pinterest? That is my lifeline to saving all of your delicious things! Now each pin takes me to a page to order a cookbook.

  22. Sara Given

    Made this for dinner and I’m obsessed! Had some spaghetti squash that needed to be used up, so added that along with the noodles. Wouldn’t be at all the same if you did that instead of noodles but works great as yet another veggie

  23. Risa

    I would like to make this and freeze it. I have new grandkids and we make casseroles for the parents so they can have some easy nights. This sounds great. I assume if you freeze it you will still have that mix of crunchy vs soft noodles if you under cook it a little.

    1. Leslie

      If you took it over fresh but in a container, they could toss into a pan and cook themselves! The prep work is the most time-consuming part and I would have loved something fresh included with the frozen meal kindness!

  24. Pamela

    Deb, there are some extra line spaces in your recipe that you might want to remove. I love the design of your site, by the way!

  25. clararose voigt

    AMAZING and so easy. Even better the next day cold. Used a mix of oyster sauce and hoisin sauce; added in bok choy and shiitake mushrooms. On our regular rotation!

  26. Rebecca+Brown

    I am making this tonight. I went to the Oriental market and bought the noodles and the baby corn. I plan on adding some rotisserie chicken from the deli to give it some protein.

    1. Luchan

      Please do not use the word “Oriental” unless you are referring to a rug, it is offensive. :( Arigato. I cook for my large family and it’s easier to make fried noodles in the oven. It’s a good way to use up what you have in your vegetable bin. A really easy sauce is equal parts oyster sauce, cooking oil, shoyu and a dash of sesame oil.

  27. leskap19

    Hi Deb, Made this last night. Really tasty, easy and a fun technique. It really is endlessly adaptable. I would say that the four servings are small ones for my husband and me. Left me wanting more. But maybe that is for the best…I don’t always need to stuff my face.

  28. JP

    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. 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 ended up cooking my vegetables longer and turning them over for even cooking. It was all so easy on a sheet pan. At the end, I added 4 cooked scrambled eggs before pouring over the soy seasoning. 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. So delicious! I served it with a spinach, orange and carrot salad with sesame (from Cook’s Illustrated) and in my honest opinion, it was better than restaurant food. I loved the crispy noodles (probably would have been better with real egg noodles, but I was surprised at how good even ramen was using this technique). Thank you so much for this recipe, Deb. Stir fry is usually a tense and focused dinner with extra clean up. This was much more relaxed and every bit as tasty.

  29. EOS

    As a child of the 1950s and a 1960s teen, chow mein to our family wasn’t homemade – it was store-bought in a double-stacked can, heated, then piled atop a bag of crisp noodles. Dowsed in soy sauce. It wasn’t until I lived in a big city with a Chinatown that I had real chow mein. Truth be told tho, as an adult, I have bought the canned chow mein. And liked it! 🤷🏻‍♀️😬🤦🏻‍♀️

    As a treat to myself, I’m going to make your version!!

  30. Lexine

    Hi Deb, just a note on language. I think “ch’ao mien” might be a typo? Standard pinyin for those fried noodles in Mandarin is chǎo miàn (including tone indicators) but just “chao mian” is totally fine to represent the Mandarin pronunciation. Chow mein is also decent as a romanization of Cantonese which would make sense as a linguistic choice for this kind of noodle since they are kind of Cantonese style! It might be that ch’ao mien is just using an atypical romanization style, but if so, it isn’t one that adds much to figuring out pronunciation imo.

  31. Lisa

    This was delicious! I used whole wheat capellini since that’s what I had on hand and it crisped up nicely. I added chicken for more protein. Tasted great leftover fur lunch today. This will be in our regular rotation!

  32. Kathleen

    This was delicious! I will definitely be making again. Veggie wise, I used what we had in the house; carrot, red pepper, some asparagus, and some napa cabbage. I wish I would have used more carrot and cabbage because the dish could have handled even more veg. I don’t think we’re huge eaters but this was definitely not 4 servings for us. I’d say 3. Will definitely be making again though and just upping everything by a little so I can have some delicious leftovers!

  33. Katie

    This was so good. I love Chinese flavors, and they are definitely not my wife’s favorite. She gave this a resounding, “I’d eat this again.” High praise indeed, and ready so quickly.

  34. Julie

    So so good and easy! Perfect for a week night. The combo of grilled veggies and crispy noodles were a real success with my two boys and my husband. Next time, I will replace the baby corn by cabbage.

  35. Cathleen

    Looks great! What brand of egg noodles do you suggest? The ones in my supermarket are all broken into little pieces (Pennsylvania Dutch, Manischewitz). I don’t have access to an Asian market. I also have spaghetti and ramen in the pantry. Thanks!

  36. Jodi Robin

    This looks amazing and a crowd pleaser for four different palates. Looking to add a little protein. Can I add sliced skirt steak and cook with vegetables or better to precook and add later?

  37. Quinn

    This is going to be the dumbest question, sorry. When people say “ramen noodles” are they referring to the packages that come with soup flavoring? Are they just using the noodles from that, and tossing the spice packets? I can’t find packages of *just* ramen noodles, so buying the soup packages would be my only option; just making sure it’s correct. If so, does anyone have a preferred brand, or are they all pretty much the same?

    1. Quinn

      Finally made this and it was so delicious. I used 3 packs of the ramen noodles I mentioned above. This tasted like takeout – not like a homemade substitute – it was so good.

  38. Dan

    This was excellent! My only issue was that the vegetables ended up too soft. Next time I’ll cut the roasting time way back.

  39. AmyP

    I am not a very confident cook (yet), made this for my family and was getting frustrated with my noodles not crisping up. At the advice of a friend, I took them out not quite crispy enough and wow. I am totally blown away with all the flavors. Used all the ingredients and instructions in recipe. My only change was to sub out sesame oil (don’t like it!) for sunflower oil.

  40. JP

    I just used regular ramen noodles that come in packages that are to make soup. I did not use the flavor packets, and cooked the noodles for 2 minutes instead of three. I then drained them well and put them directly on the hot sheet pan with the vegetables, sprinkling the noodles with sesame oil as directed by Deb in the recipe. I have never found there to be any difference in brands, but I have only used two brands available in the USA. I would suspect dried egg noodles would have the edge in flavor, but the ramen was surprisingly good.

  41. Mara

    I am so excited to make this for dinner tonight! I’m assuming that putting the veggies in at different times has to do with roasting times…I swapped out peppers for mushrooms and ended up with fresh sugar snap peas and baby corn…would you put all of it in at the beginning? Or go with mushrooms and sugar snap peas with the noodles? THANKS!!

    1. Allison

      Good rule of thumb: woody veggies like carrots and broccoli require more cooking time. Vegetables with more water, like mushrooms and peas, not so much.

  42. Katherine

    This is my second time making this already! I’m a student, so I am always looking for recipes with cheap/flexible ingredients, and I love that I can sub whatever veggies I have in the apartment (I used snap peas, onions, bell pepper, broccoli) for the ones in the recipe. Used Chinese egg noodles and cooked them for a minute under the recommended cooking time before putting in the oven. Added crispy tofu on top. Going to be part of my weeknight rotation!

  43. Jenna

    One of those times that I am following a recipe and kind of shrug incredulously and later laugh in shocked delight. Wet, sad looking noodles go into the oven. And then they come out crispy and full of flavor, veggies roasted gorgeously. So easy. Ughh. SO good.

  44. Eileen Nolan

    This was a great weeknight dinner! I found there was about double the amount of needed noodles, and I upped the garlic to 3 cloves. Hubbie suggested using scissors so the noodles didn’t clump so much. Next time will add some seasoned tofu. Full of flavour!

  45. Rae Francoeur

    I made this dish using ramen noodles and they did get somewhat crispy. It was delicious. I used a combination of asparagus and sugar snap peas. My own first attempt did not come out as saucy as the photo so next time I’ll make a little more. And I’ll use a little more carrot as it was so good. And there will be a next time because this sheet pan dinner is delicious and fun for people to eat.

  46. S

    This was great! Kind of sad I couldnt find baby corn but thats alright! I also accidentally put the soy seasoning on the noodles and asparagus then baked with other veggies. Still turned out great! Thanks!

  47. Carly M

    Another keeper! I added a splash of rice vinegar and chili oil to the sauce and it was great. Also had a steak to use and cooked that while the rest was in the oven, then sliced it into strips and mixed in. Definitely plan to make again!

    1. Lara

      As my 18 year-old son put it, this dish tasted good, but was just wrong. I bought fresh lo mein noodles and put them right on the sheet pan. They got hard and burned. We crunched our way through one meal, but I doubt anyone is coming back for another. I definitely should have given them a plunge in water so that they could then cook in a steamy oven.

    2. Mom24

      I kept thinking it needed acid. I will definitely add some rice vinegar next time, although I could also see a squeeze of lime. I used 3 pkgs. of ramen noodles sans seasoning packet as well.

  48. Rachael

    Amazing! I realized half way through that I didn’t have toasted sesame oil and just sub’ed canola and it still was great. Perfect mix of crunchy and chewy noodles. I used more veg and added some cubes of tofu because why not. I baked the tofu in slabs for an extra ten minutes while chopping vegetables with a splash of stir fry sauce on top.


    Deb, I followed this recipe as written, doubled the bell pepper and carrots, (we love veggies). This recipe came out perfectly and was absolutely delicious!
    Thank you so much!

  50. Sharon Hansen

    Hello, this is really good! and there’s lots of room to experiment with. I used Pad Thai brown rice noodles, broccoli, and bean sprouts because I had it on hand. I didn’t have hoisin sauce or garlic. It’s easy to make and minimal clean up. When I took it out of the oven the noodles stuck together, (I’m not picky) and the next day the noodles didn’t stick together at all. The next time I’ll definitely add more veggies.

  51. Frances

    This was delicious. I used 3 (3oz) packs of ramen, and bell pepper, broccoli, carrot, and brussels for the veggies, plus added a bit of chili garlic paste to the sauce. I think you could use about any vegetables in this, which makes it great for cleaning out the fridge. Next time I’ll balance the timing of vegetables in the oven vs noodles a bit better as the veg got a little over cooked but the noodles could have been crisper, which I would have liked. (Chinese cake noodle, I miss you.) I think some fried or baked tofu would be excellent also!

  52. Jenna Perrin

    Thanks for sharing! I made this tonight with broccoli, red pepper, Savoy cabbage shredded, snap peas, scallions and seared ground pork with ginger. My 6 and 3 year old kids declared it their favorite meal ever!

  53. C

    When you say “push the vegetables to the side” before adding the noodles , do I:
    – take the vegetables off the tray so that those vegetables don’t keep cooking; or
    – just leave them in a bit of a jumbled pile on the edge of the tray so that they go back into the oven with the noodles spread out and the vegies still on the side; or
    – mix them back in with the noodles once the noodles are on the tray so that they all cook together?


  54. Breanne

    Made this a few nights ago and it was definitely a hit. I used broccoli, carrots, red pepper, baby corn, and some onions. I used more noodles than the recipe called for because that’s just what the package had in it. Definitely want to keep this one in my back pocket when it’s time to use up bits of veggies in the fridge. Thanks Deb! I’m interested in the other recipes in this cookbook now too – anxiously awaiting my turn at the library.

  55. Linda from Canada

    As soon as I saw the photo, I knew I had to make this, but worried husband might not appreciate it being meatless. Surprise! We both loved it. Husband claimed it was better than any takeout chow mein we’ve had!!

  56. Jo

    I took a chance & turned this into sheet pan fried rice. It was delicious easy. I had rice jasmine in freezer & wanted to use up. I defrosted in microwave in low setting tossed with the sauce (I added grated ginger to the sauce) & proceeded with the recipe. Also had some frozen shrimp that I roasted via Ina’s technique/recipe under cooked by a couple of minutes tossed it with the vegetables roasted for about 15 minutes- WOW. It was delicious easy. I don’t find egg noodles in my area of town often& when I do they’re $$ planning a trip to Asian market across town to stock up. Also I think brown rice would be great in this & even husband who is not a fan would enjoy. Thanks Deb for great recipe technique apologies for major switch in ingredient.

  57. Gay B

    This was so easy and so good. We will make this again. I used ramen noodles from the little packets. We always seem to have that on hand. My husband isn’t a big fan of sesame oil and thought it was a little too much. I liked it as is, but we will probably try a little less next time.

  58. Lori

    I made this last weekend and WOW! it’s a lot better than any takeout I’ve ever had. This comes together easily enough for weeknight meal. It’s a 10/10. Bonus – Flexibility!! I can change up the vegetables to fit the season or to use up what I have in the fridge.

  59. Nett

    OMG, this is a fantastic dish! Go make it now! Double the sauce if you have lots of veg. Used sugar snaps instead of asparagus, cabbage instead of broccoli, and added a smidge of ginger to sauce. So good!!

  60. Inga

    This was ridiculously good, and I made it twice in just 4 days, since there were no leftovers to speak of! For the first batch, I followed the recipe exactly, using broccolini and sugar snaps + snow peas. It disappeared in no time (although my husband did add extra soy sauce to his 4 servings, and the ratio of noodles to everything else may have been a tad high). Today, I used the remaining ~6–7 oz egg noodles, and whatever veggies I could get in the neighborhood store (broccoli instead of broccolini, asparagus instead of snow peas, no baby corn, but some extra carrot and asparagus). I think it was even tastier this way, with more veggies and sauce relative to the noodles, plus the noodles came out crispier in a thinner layer. This will be our dinner staple (just like another sheet pan recipe from this site, the potato/arugula/shallot/sausage roast).

  61. Anne

    This is a keeper! I used asparagus instead of snow peas. The only other change I made was to reduce the oil – I used a spray of canola oil on the vegetables and one on the noodles, and only used 1 tsp of sesame oil in the sauce. The result was still very flavorful and let me st
    ay compliant with my very low-fat food plan. I’ll be making this often. Thanks for another great recipe/technique, Deb!

  62. Mimi

    This was great! I made it tonight and added cut up chicken – I also marinated the chicken in the soy sauce, (and made another batch to pour on top after) and cooked it with the noodles and veggies.. Delicious!

  63. Sydni

    This is insanely delicious. I’m so glad my husband doesn’t like vegetables or sesame seeds, because I get to eat it for days!

    Used kohlrabi, carrot, zucchini, and mushrooms. Subbed ginger for garlic.

  64. Bean

    I made this last night and it was very good. I would make it again, but with two notes. All the veggies were way over cooked for us. I would roast the first veg for 5 min. instead of 10 and then add the noodles and put them in for 5 more min. Then I would add the rest of the veg for only 10 min. Oh, and I think maybe I might try garlic powder instead of a clove of garlic…since the sauce goes on at the end the garlic is a bit raw for me.

    I ate mine with added chili flakes and extra hoisin sauce. Perfect!

    1. Heidi labate

      I actually roast the veggies first- place them in a bowl and then roast the noodles. Add them back together at the end , pot the sauce over and give them a few more minutes. I think it allows everything to cook more evenly.

  65. Amy Gonsier

    I made this last night and it was great, I used chinese broccoli instead of regular broccoli and added some bok choy with the asparagus. It took a trip to an Asian grocery to get the egg noodles but they were a good choice- just the right amount of crisp. This post also inspired me to get the book, and so far I have made a couple of other things too. Thank you!!

  66. I have always hated stir frying noodles because they stick to the pan/wok. Crisping them in the oven is the perfect solution, and I will very likely make this again. It was a very quick, tasty meal, perfect for a weekday night. Also good in the morning, with a runny egg on top!

    1. Nett

      OMG, Patricia, an egg on top is brilliant! I’ve actually thought about this dish for breakfast but hadn’t considered adding an egg. Thank you!

  67. Julie

    I scrambled some eggs with a few drops of the soy sauce mixture, chopped them up, and mixed them in for some protein. Yum!

  68. Belinda

    Many thanks for sharing this recipe. I wanted to try it before deciding to buy the cookbook. Unfortunately, the earlier batch of veg (the batch to be pushed to the side) burned thoroughly, so I lost my carrots and broccoli to charcoal. But what remained was good indeed. So I should just put all the veg in at one go together with the noodles next time? Or just drastically shorten the time that the earlier batch spends in the oven first? Anyway, thanks again! I think I’d better try one or two more recipes by Hetty before buying the cookbook.

    1. Nett

      That sort of happened to me too and I chalked it up to cutting them really thin using a mandolin. I just tossed the most burned ones and put the rest in a bowl where they got stirred in with the rest at the end. It’s still a great recipe to me.

      1. Belinda

        Thanks for replying — yeah, my carrots were sliced thin with a mandolin, but the sugar snaps and broccolini were innocent, ha. If I try this again, I’ll monitor the earlier batch of veg much more closely. The crisp on the noodles was definitely enjoyable.

        1. Nett

          Hmm, I only used bell pepper and carrots on the first pass, since I had no broccoli and used sugar snaps later in place of asparagus. Given all the possible tweaks, maybe the time instructions should just say “keep an eye on it.” :-) Good luck with your future noodle endeavors. I’m having the last of ours with an egg on it for lunch and already planning next time.

    2. Andrea Lelievre

      Yes, I’ve made this a few times and had the burnt broccoli and red peppers. Now I either cook the vegetables and noodles at the same time, or do them on separate pans so the vegetables don’t overcook. So delicious.

    3. Em

      Thanks to the comments here, I avoided the incinerated veggies issue (which would have happened to me, too, despite cutting them wider). We took the veggies off the pan entirely and put them in a bowl, then put the noodles on the pan for their own round in the oven. Mixed everything together with the sauce at the end.

  69. Flo

    This is so good, easy, flavourful. I had almost none of those veg so did it with courgette/zucchini, mushrooms, carrots, onion and leeks, and then added cabbage when I added leftover spaghetti. Amazingly good way to finish the veg lurking at the bottom of the fridge.

  70. Rani

    Deb how long do you think you could hold the cooked dish (in the oven, turned off) before serving? Thinking of making it an hour or so ahead before guests arrive…thanks!

  71. Ellen

    I’ve made this twice. My husband and I keep telling people you have to make this great recipe from smitten kitchen. All your recipes are great. This one is delicious and a keeper. Thank you

  72. Jackie

    Although I found the soy seasoning a little on the salty side this was easy, fast and totally tasty. Made as written with asparagus and added mushrooms, will definitely make again- thank you!!!!

  73. Leanne

    Very tasty but not enough for four people. I used ramen noodles, carrots and broccoli. A bunch of the noodles stuck to the pan despite tossing them in oil before baking. Will make again and double the recipe.

  74. Julia

    I made this tonight, and it was so good I had to stop myself from eating the whole pan before my kids got home. Thanks for introducing me to Hetty, I just bought her book!

  75. Camille Stephens

    Excellent recipe. Made it twice in one week. Note that on the sheet pan, one ought not to spread the noodles too thin; in order to achieve the texture Deb describes, some should stay soft on the bottom layer, others crispy on the top layer. The first time I used Cantonese egg noodles; the second time the grocery did not have them, so I used thin Pennsylvania Dutch-style egg noodles and got almost the same results. I guess it’s all just flour and egg anyways!

  76. Hi, I was looking for an easy but super delicious meal for some friends and you have delivered it, at least online, I cooked it :)
    It was super nice, we added a bit more spices to heat up the evening !
    I do love your recipes and have already planned another one … Thanks

  77. Tamara

    Thank you for this glorious recipe! Tripled the recipe to feed my fam of 5 (we really, really like Asian food) — added chicken and mixed up the veggies a little to suit my kids’ tastes (a yellow onion, big bunch of broccolini, sliced carrots, 16 oz. baby Bella mushrooms, and 8 oz. sugar snap peas — and it yielded 2+ meals.

  78. Heidi R

    This was fabulous! I made it tonight with odds and ends we needed to use up, and it still turned out perfectly. I doubled the recipe and used carrots, bell peppers, and mushrooms. I had thin German spaetzle noodles and used those! Along with the cooked noodles, onto a second sheet pan I added half a head cabbage, sliced, and some leftover green beans. I roasted it on the two sheet pans and tossed it all in a bowl at the end, with the sauce, scallions, and sesame seeds. It’s a real keeper. If I did it again with the spaetzle, I would do half again as much sauce, since the noodles were quite thirsty.

  79. Annoyed Cook

    Why do I have to download a dumb print app in order to print your recipes? Super annoying and isn’t working.

    1. deb

      You don’t, or I’m not sure what’s asking you to. There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL or ⌘ + P from any recipe post and it will take you to a streamlined print template.

  80. Dolores

    Thank you for this recipe, my whole family loves it! Would it be possible to include some sort of protein, like tofu? If so, would you add it at the beginning or when you add the noodles?

    1. Jena

      Sorry for the late reply, but I always add cubed marinated tofu to this dish (because we’re a vegetarian family) & it’s good additional protein.

  81. Trixie

    SK’s recipes are notoriously reliable, delicious, and user friendly and that’s why I didn’t give a second thought to making this on a rainy Sunday evening. I love the idea of sheet pan dinners! Unfortunately, my family and I felt the soy sauce mixture left something to be desired. The flavor of the white pepper completely overpowered the sauce–to the point of not even being able to distinguish the garlic in the sauce. I tried to save it by adding some five spice powder, but even then, all I tasted was the white pepper. I’ll definitely try this recipe again, but trust my own instincts on the sauce mixture and omit the white pepper entirely.

  82. Karen

    I’m wondering if I can add a can of chickpeas for some protein. Does anyone know how long they’d need to bake at 425?

    1. deb

      Are you trying to crisp them? The pan might be too crowded for that. If you just want them cooked, of course, they already are. To warm them, maybe just 5 minutes.

  83. figgy

    Made this! It’s simple and yummy but too salty for my liking. I wouldn’t salt the veggies first given that there’s soy sauce afterwards. I would also remove the veggies to keep them crisp as opposed to leaving them in with the noodles.

  84. Em

    We used rice noodles, since that’s what we had, and later whole wheat spaghetti. With two kiddos under 4, adding the rice noodles to the sheet pan turned out to be an unnecessary step (plus they couldn’t chew the crunchy noodles, deliciousness aside). But this recipe is brilliantly simple and delicious (“restaurant quality!,” my eats-ambivalent spouse said) if you just roast the veggies, make the noodles, and stir up the sauce. Everyone gobbled it up in that incarnation, and we had it three times in one week. Thanks!

  85. Alison

    This is a new family favorite! Have made it several times (no two the same – depends on the veggies and protein I have) and always a hit. We use a millet & brown rice ramen noodle and it’s fantastic.
    Making it tonight with salmon, asparagus and cabbage.

  86. Julie

    I made this for dinner tonight- it was so good! Even my sometimes picky 8 year old enjoyed it. I followed the exact recipe,with the exception of adding chicken (which I marinated in hoisin,tamari and sesame oil for 30 minutes, before browning in a pan and adding it at the end when everything gets mixed together), and it turned out wonderfully! Super easy too, so I will be making this again.

  87. Melanie

    So good! I used a 454gm package of fresh chow mein noodles and doubled the sauce. I can’t believe how good this is, and super easy!

  88. Alison M

    Made this tonight. Really like it in concept, but with the gluten free ramen noodles that I used required a LOT more sauce than called for. What I love about this recipe is that any veggies will work. I used broccoli, a carrot, a red bell pepper, some mushrooms & a thawed 1/2 bag of green peas unearthed from the back of the freezer! Next time I will double the sauce.

  89. Jane

    Is there a brand name for the noodles? I looked in “Asian” section for something similar to “dried thin egg noodles” or something with those weights, but no luck. The picture isn’t any help either.

  90. RCO

    I’ve made this a few times now and it’s so delicious. I don’t know what you all thought but I thought:
    1) it’s easier to roast the veggies separately from the noodles. The first time I did them together on the same pan, the vegetables burned while the noodles didn’t quite get crispy and well, that was very sad.
    2) In response to the other noodle comments — I tried a few other kinds of noodles that I’ve had on hand, including fresh Korean jja-jang wheat noodles and flat rice noodles. While each had merits, the thin egg noodles are best — the crunchy bits still crunchy and satisfying but tender.
    3) I added a tsp of honey to the sauce and it was bomb! if you like a little sweet with your savory.

    What a great recipe. Thanks, Deb!

      1. RCO

        I bought them in the local Asian market. They say “Cantonese style noodles” and are thin, dried and yellow — they look just like the ones in her recipe pictures. These are the ones that I thought ended up tasting best in the noodle pageant in my kitchen.

    1. Mom24

      Honey is a great idea! I was thinking raw sugar. I’ll definitely add some acid next time too. Mine did not get the crispy/chewy, I will cook them longer next time.

  91. Nat

    I make this SO OFTEN. It’s such a great, versatile, recipe, and a great way to incorporate a ton of veggies into a meal.
    My oven was broken for 6 months and I’ve also made it on stovetop in a skillet, sometimes throwing it into the air fryer for a couple of minutes to crisp the noodles – comes out great!
    Literally any veggies (or added proteins) work here. My go-to is bok choy, baby corn, snow peas, carrots, and water chestnuts, but I also love to mix it up with whatever I have in the fridge – a great way to use up small amounts of different vegetables.

  92. Sophia

    So delicious and easy! I swapped in other veggies that are in season for winter and added chicken I roasted separately for protein. This is a keeper!

  93. Shelley Lawrence

    Made this tonight. Delicious! Made salmon with it my husband kept saying, “You can make this again!” As I always say, “Deb never disappoints!”

  94. Dawn

    This was one of THE BEST things I’ve ever eaten, and that says a lot because I consider myself a real foodie. Thank you for another great recipe! I added some ground pork cooked with a bit of ginger like one of the other commenters mentioned. Also, I put everything on the pan at the same time because I like my veggies with a little crunch. Everything was perfection in 20 minutes cooked at the same time. I used savoy cabbage, broccoli, red bell pepper, carrots, and scallions. Also added a bit of crushed red pepper to the soy mixture for a little kick. Amazing!

  95. Polly

    I tried the Washington Post version, sounds just like this one. It was rather a mushy dish. And, where do you get thin “egg” noodles. All of the noodles, Asian or otherwise, that I could find had no eggs in the ingredients.

  96. Miki

    Wow thank you for this recipe! Such a unique and fun meal, we couldn’t leave it alone and the bit we had left over was just as delicious cold
    Never dawned on me to use noodles in a sheet bake and the texture was so good, don’t skip on the toasted sesame seeds and the minced shallots on top, they are the perfect finishing touch!

  97. Leigh

    This was absolutely amazing! So glad I found it. I tossed it with some roasted diced chicken thighs (they had been basted in a sauce of hoisin, soy, avocado oil, and rice wine vinegar). A new family favorite! Thank you so much!

  98. Allison East

    This was SO GOOD. Added in some frozen shrimp the last round in the oven. Perfect and five stars from my whole family!

  99. MBJ

    This recipe has changed my life. The whole family loves it. We eat it once a week now, and bought a panda-themed chopsticks set to make it even more fun. We cram the tray with whatever veggies we have, and steam and shell edamame as “sprinkles,” which are particularly delicious in this sauce. Thanks for a new favorite!

  100. Cheryl Meyerson

    I was going to try the sheet pan chow mien for a casual vegetarian dinner party of 6/7 people. Do you think that would be good? If so, any suggestions on what to serve with it? App’s/side/dessert?
    Appreciate it!

  101. Juka

    Just modifications & notes for me to remember:

    used Pacific Halo ramen noodles

    Hoisin: 1 tbsp broad bean paste + 2 tbsp 5-spice Chinese powder (star anise, Sichuan peppercorns, cinnamon, fennel, cloves), brown sugar, soy sauce, rice wine vinegar, sesame oil, splash of hot sauce
    sesame seeds

    the marinade was stellar because of the broad bean paste (umami) and fresh made Chinese 5-spice powder

    veggies: carrots, bell peppers and 1 stray beetroot were roasted for 10 minutes and then kept in the switched off oven while marinade was being made.

    tofu marinated and then tofu and noodles and corn added to the roasted veg. added all the marinade in the noodles when adding the tofu and the noodles for roasting.

    bok choy was pan sautéed. oyster mushrooms were pan sautéed.

    before eating, crisped up part of the noodles again for 10 mins which made it extra crispy. mixed it with some of the noodles which weren’t crisped again, and it was delicious.

  102. Chris

    So fabulous, so easy, so adaptable! Love how the noodles get crispy! Have made this a number of times, such a great way to make a pile of Asian noodles without dealing with sticking to a stovetop pan. This time I used soba, leftover pork loin, and some veggies from my last fall farm share – carrots, mushrooms, leeks, hakurei turnips, and some red peppers I always have on hand. Used grated ginger, soy and oyster sauces, chili paste, drizzled with sesame oil before serving.

  103. Nova Gallicchio

    I made this and it was great! I doubled the sauce and did one pan with diced chicken breast. I did asparagus and snow peas and the baby corn and 10 oz of noodles, cooked split between the veggie pan and chicken pan (I have a 16 yo boy in the house so always need extra food, lol!)

  104. Anita

    I can never get stir fry textures right, so I appreciated this easy alternative.
    We added fresh mung beans before eating to add some fresh crunch.
    Served with turkey kielbasa which we roasted at the end with the noodles and made a happy sheet pan family!

  105. Jenn

    I just made this for dinner and I think it’s a keeper. Followed the recipe and got the combination of crispy and not-crispy noodles! Good for nights when you have a variety of veg to use up.

  106. Jennifer Hasse

    I threw some bok choy on the pan with the second round of veggies and it was delish! I’ll skip the peppers next time bc turns out my family does not like “warm peppers”

  107. Erin

    I finally tried this last night, and it was a major hit! I used mushrooms (quartered) instead for corn, but followed the recipe other than that. Excited to try with all sorts of veggies once our CSA starts up this year!

    1. Jane

      It’s on the same line as asparagus, as another option. “Asparagus, sugar snaps or snow peas” although I’m sure you can use all or any as an option.

  108. Helen

    This was SO GOOD. I used mushrooms, red pepper and snap peas as my veggies, and fish sauce in place of hoisin, and I also added a little shrimp on top for protein. So delish and it made a ton for us to enjoy as leftovers.