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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
- 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, grated or minced
Soy seasoning
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.
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