Sheet Pan Vegetable Chow Mein

A super easy sheet pan chow mein recipe that features beautifully charred noodles loaded with crispy noodles and colorful vegetables, from Reynolds Wrap Ambassador Omnivore's Cookbook.

  • Prep Time

    15 minutes

  • Servings


  • Cook Time

    18 minutes

  • Course

    Main Dish

You’ll Need...

Non-Stick Foil


  • Sauce

  • Roasting


Preheat the oven to 450 F (230 C). Line a large baking sheet with Reynolds Wrap® Non-Stick Foil.

Prepare the Noodles

Bring a pot of water to a boil. Cook the noodles according to instructions until al dente. I’ve found it’s best to reduce cooking time by 1 minute. If using Hong Kong pan fried noodles, you only need to briefly boil the noodles, 30 seconds or so. Once done, drain the noodles. Rinse with cold tap water a few times to stop the cooking. Drain very well by tossing the noodles with your hands, then set aside.


Mix all the ingredients together in a medium-sized bowl.


Add the mushroom, carrots and broccoli into a big bowl and drizzle with 1 tablespoon of peanut oil. Toss to coat well and transfer to the lined baking sheet. Roast for 6 minutes until the vegetables just start to soften.

Remove the baking sheet from the oven and move the vegetables to one side. Add the noodles into the big bowl you used earlier and add 1 tablespoon of oil. Toss to coat well and transfer to the sheet pan. Add the asparagus, green peas, bell pepper and green onions. Add the remaining 1 tablespoon of oil and toss to coat. Roast for 6 minutes or so, until the noodles have just begun to turn golden.

Remove the sheet pan from the oven. Drizzle the sauce over the noodles and toss everything together. Roast for another 6 minutes, until the vegetables have turned soft but are still crisp, and the noodles have lightly browned. Serve hot as a main dish.