This Sheet Pan Chow Mein recipe is a quick and easy way to enjoy crispy noodles tossed with colorful vegetables and a savory sauce, all roasted together for a delicious one-pan meal. Simply spread cooked noodles, bell peppers, carrots, and broccoli on a sheet pan, drizzle with a soy-based sauce, and bake until perfectly caramelized and flavorful.
We love Sheet Pan Recipes
What a FUN way to make dinner – with minimal effort too! I love the fact this sheet pan recipe gets roasted veggies AND tender noodles AND one pan. Ok ok, I guess i love a lot of things about it, but I really think you will, too.
Now I’m not going to claim this tastes exactly like the take out version (I ordered Lo Mein exclusively 2x a month when we lived in Atlanta for 3 years straight, so I consider this exceptional research and taste testing), but I will say its pretty dang satisfying.
Using the packaged stir fry noodles is KEY because they have the perfect, restaurant-like texture and they absorb the sauce so well. And believe me, you don’t want to miss out on the homemade, umami-rich sauce – it’s drinkable! Although the vegetarian stir-fry sauce may seem like a lot of ingredients, most of them are pantry staples you likely already have on hand with no special trip to the Asian market needed!
Copycat take out meals are my JAM, so if they are yours too, also check out this Thai Basil Beef, Korean Beef Stir Fry Noodles, this 15 minute Udon Noodle recipe, my Ramen Curry, this Teriyaki Chicken and Broccoli, or this Spicy Thai Salad!
FEATURED COMMENT
Recipe Ingredients
- Veggies – We’ll use onion, bell pepper, broccoli, baby corn and carrots.
- Sesame oil – So the chow mein doesn’t stick to the pan and gives the dish a richer, more Asian flavor as compared to using a neutral oil.
- Hokkien Stir-Fry Noodles – These pre-cooked, wheat noodles that get crispy edges once cooked in the oven.
- Sauce – We’ll make a homemade stir fry sauce for this dish including: Ginger, broth, soy sauce, honey, rice vinegar, sesame oil, fish sauce, sesame seeds, corn starch and a pinch of red pepper flakes.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Make it spicy – Add gochujang, sambel olek, or sriracha to the stir fry sauce to turn up the heat.
- Switch up the veggies – Add snow peas, sugar snaps, bok choy, white mushrooms, eggplant or really any leftover vegetables you have on hand.
- Use store bought sauce – Although the homemade stir fry sauce is easy to make and SUPER tasty, if your in a pinch and want to simplify things feel free to use a store bought sauce. This Sweet Sesame Sauce or this Mongolian Garlic Sauce are two good options.
How to Make This Recipe
1. Preheat the oven to 425°F. Prep the vegetables. Slice the red bell pepper, peel and slice carrots into long strips, slice white onion in half then in thin slices, and chop the head of broccoli into broccoli florets.
2. Spread 1 tablespoon sesame oil onto a large sheet pan and add chopped veggies. Use your hands to toss and spread. Bake for 15 minutes.
3. Meanwhile, whisk together all sauce ingredients in a small bowl. Set aside until ready to use.
4. Remove the roasted vegetables from the oven, use a spatula to push them to one side. Drain the small baby corn and cut into smaller pieces (if whole). Remove the cooked noodles from their packaging and gently break them up with your hands. Place noodles and baby corn on the open half sheet pan. Drizzle sesame oil onto the noodles and stir around.
5. Bake for 18-20 more minutes. Stir the noodles once to prevent them from burning. This dish is tasty because some of the noodles will be crunchy too, giving contrasting textures. Feel free to crisp them a little longer if desired.
6. Remove the pan from the oven and pour stir fry sauce onto it. Toss until everything is well coated. Garnish with spring onions, sesame seeds and/or protein of your choice. Serve hot and enjoy!
PRO TIPS
- You MUST use cooked noodles! This recipe will not turn out if using uncooked. Also don’t forget to toss half way through cooking to avoid any of the noodles from burning.
- Do not use regular soy sauce for the sauce as it will make it a wee bit too salty.
Recipe FAQs
Just like your favorite takeout place would – in a tupperware container in the fridge for 3-4 days. Leftovers reheat great!
Healthy is a relative term, but at the end of the day YES. It’s loaded with plenty of nutrient dense veggies and has a homemade sauce without any crazy unknown ingredients. Add a protein for a well rounded meal.
No need to with the sesame oil spread on the pan. For easier clean up, however, feel free to line the pan with non-stick foil or parchment paper.
Top your chow mein with green onions, sesame seeds, a splash of coconut aminos (if you like a little bit sweeter taste as compared to soy sauce), a squeeze of sriracha, or yuzu hot sauce (they sell it at Trader Joe’s, highly recommend).
Serving suggestions
Add a protein to make this super easy sheet pan chow mein recipe the main dish – grilled shrimp, grilled chicken, or simple grilled steak, these Asian Chicken Meatballs or seared tofu. Whatever you want to make it a well rounded meal.
If you’re looking for something to serve on the side, these Thai Chicken Lettuce Wraps would pair well with these ramen noodles.
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Sheet Pan Chow Mein
Equipment
- large sheet pan
- Rubber Spatula
- Knife
- Cutting Board
- Whisk
- Small bowl
- measuring cups / spoons
Ingredients
- 1 small white onion, sliced
- 1 bell pepper, slic
- 2 cups chopped broccoli
- 1 large carrots, peeled & sliced into long strips
- 1 tablespoon sesame oil
- 1 can baby corn, 15oz
- 2 pouches Hokkien Stir-Fry Noodles, 7 oz each
- Drizzle sesame oil, for topping
- Green onion, for garnish
Stir Fry Sauce
- 2 cubes frozen ginger cubes
- ½ cup broth, I used beef but can use 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 tsp sesame seeds
- 1 tbsp cornstarch
- Pinch red pepper flakes
Instructions
- Preheat the oven to 425°F. Prep the vegetables. Slice the red bell pepper, peel and slice carrots into long strips, slice white onion in half then in thin slices, and chop the head of broccoli into broccoli florets..
- Spread 1 tablespoon sesame oil onto a large sheet pan and add chopped veggies. Use your hands to toss and spread. Bake for 15 minutes.
- Meanwhile, whisk together all sauce ingredients in a small bowl. Set aside until ready to use.
- Remove the roasted vegetables from the oven, use a spatula to push them to one side. Drain the small baby corn and cut into smaller pieces (if whole). Remove the cooked noodles from their packaging and gently break them up with your hands. Place noodles and baby corn on the open half sheet pan. Drizzle sesame oil onto the noodles and stir around.
- Bake for 18-20 more minutes. Stir the noodles once to prevent them from burning. This dish is tasty because some of the noodles will be crunchy too, giving contrasting textures. Feel free to crisp them a little longer if desired.
- Remove the pan from the oven and pour stir fry sauce onto it. Toss until everything is well coated. Garnish with spring onions, sesame seeds and/or protein of your choice. Serve hot and enjoy!
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Sheet Pan Chow Mein calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
as an avid take-out-orderer, this was SUCH easy way to switch up our dinner routine. Packed with flavor and pretty easy, my family loved this recipe.
one pan?!? sign me up
This was SO good and easily to make! I added tofu and it was delish! It also held up really well for several days and still tasted amazing leftover (as someone who usually doesn’t like leftovers!). Would definitely recommend!!
LOVE to hear this!!
girl I don’t EVER have the same thing for meal prep two weeks in a row but this one I did !!! so so so easy, delicious and nutrient filled! I threw in chicken for the protein and ugh just SO good!
My family loved this recipe! As a mom, it’s hard to find time to make meals (especially when waiting for water to boil). I loved the pre-cooked noodles for speed, and added shrimp for extra protein. This one will definitely be in our rotation, especially because we had leftovers for the week!