Baking tray chow mein from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 95) by Hetty Lui McKinnon

  • toasted sesame oil
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  • white pepper
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  • Show all ingredients...

  • EYB Comments

    Can substitute fresh thin egg noodles, ramen noodles, or wheat noodles for thin egg noodles; tamari or coconut aminos for soy sauce; Asian greens for broccoli; and sugar snap peas or snow peas for asparagus.

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Notes about this recipe

  • Eat Your Books

    Can substitute fresh thin egg noodles, ramen noodles, or wheat noodles for thin egg noodles; tamari or coconut aminos for soy sauce; Asian greens for broccoli; and sugar snap peas or snow peas for asparagus.

  • rach3190 on March 22, 2025

    TRY AGAIN DON'T CROWD PAN. Definitely a keeper, with a few adjustments. We'll use two sheet pans next time, as the noodles were crowded and didn't crisp as much. This will allow us to do more veg next time too, always a good thing. We used hoisin for the sauce which was tasty, but I think we'd increase the sauce in general next time (especially if adding more veg).

  • skvalentine on March 08, 2023

    Delicious! I added some extra veggies I need to use up (brussels sprouts), and next time I would add even more veggies. I'd also make a bit more of the sauce. Will definitely repeat this versatile and fast weeknight recipe!

  • Ganga108 on September 16, 2021

    A huge hit. Used snow peas instead of asparagus. Added some crispy fried glass noodles too, couldn't help myself. But the tops of the baked noodles crisp up really nicely - you do need to bake them long enough or hot enough for them to crisp.

  • Apollonia on September 06, 2021

    This was a big hit for us. I hate baby corn, so skipped that and doubled the asparagus. I used a separate sheet pan for the noodles, and I think that's the right call to make sure everything gets crisp.

  • Astrid5555 on May 31, 2021

    Excellent! Don’t overcrowd your sheet pan, otherwise your noodles won’t crisp up. Next time I would leave out the canned baby corn, but this is just a personal preference. Will go into our regular dinner rotation!

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