This Sheet Pan Chow Mein is an easy, one-pan dinner that combines tender stir-fry noodles, crisp roasted vegetables, and a savory, umami-rich sauce. Spread pre-cooked Hokkien-style noodles, bell pepper, carrots, broccoli, and baby corn on a sheet pan, drizzle with sesame oil and a soy-based stir-fry sauce, then roast until the vegetables are caramelized and some noodle edges turn golden and crispy.
Why we love sheet pan meals
Sheet pan dinners are effortless: fewer pots to wash, simple prep, and great flavor from roasting. This chow mein version delivers roasted vegetables, tender noodles, and a robust sauce all from one tray. The contrast of soft noodles and crispy edges makes it satisfying and quick enough for weeknights.
While it won’t be an exact match for restaurant lo mein, it captures the spirit—bright vegetables, a slightly sweet-salty sauce, and the texture you get from using pre-cooked stir-fry noodles. The homemade sauce brings depth and is made from common pantry items, so no special shopping trip is required.
Recipe Ingredients
- Vegetables – white onion, bell pepper, broccoli florets, carrots, and baby corn.
- Sesame oil – for flavor and to keep ingredients from sticking to the pan.
- Hokkien-style stir-fry noodles – pre-cooked wheat noodles that crisp up at the edges when roasted.
- Stir-fry sauce – ginger, broth (beef, chicken, or vegetable), low-sodium soy sauce, honey, rice vinegar, sesame oil, fish sauce, sesame seeds, cornstarch, and a pinch of red pepper flakes.
See the recipe card at the end for exact measurements and a printable format.
Substitutions and variations
- Spicy: Add gochujang, sambal oelek, or sriracha to the sauce.
- Vegetable swaps: Snow peas, sugar snap peas, bok choy, mushrooms, or eggplant work well—use whatever you have on hand.
- Shortcut: Use a store-bought stir-fry sauce when short on time; it won’t be quite the same but will still be tasty.
How to make this recipe
1. Preheat oven to 425°F (220°C). Prepare vegetables: slice the bell pepper, cut carrots into long strips, thinly slice the onion, and break broccoli into florets.
2. Spread 1 tablespoon sesame oil across a large sheet pan. Add the chopped vegetables, toss to coat, and spread them in a single layer. Roast for 15 minutes.
3. While the vegetables roast, whisk together the stir-fry sauce in a small bowl and set aside.
4. Remove the pan from the oven and push the vegetables to one side. Drain and, if needed, halve the baby corn. Gently separate the pre-cooked noodles by hand and place them with the baby corn on the empty side of the sheet pan. Drizzle a little sesame oil over the noodles and toss to coat.
5. Return the pan to the oven and bake another 18–20 minutes, stirring the noodles once halfway through to prevent burning. Some noodle edges should become golden and crisp for texture contrast.
6. Remove from the oven, pour the stir-fry sauce over the pan, and toss everything until well coated. Garnish with sliced green onions and sesame seeds. Add cooked protein if desired and serve hot.
Pro tips
- Always use pre-cooked stir-fry noodles. This recipe won’t work with uncooked noodles.
- Toss the noodles once during the second bake to avoid over-browning and to encourage even crisping.
- Use low-sodium soy sauce in the sauce to avoid excessive salt—regular soy sauce can make the sauce too salty.
Recipe FAQs
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet or microwave; the dish holds up well.
It can be a nutritious option: plenty of vegetables and a homemade sauce with recognizable ingredients. Add a protein like tofu, chicken, or shrimp to balance the meal.
Lining isn’t necessary if you coat the pan with sesame oil, but lining with parchment or non-stick foil makes cleanup easier.
Top with sliced green onions and sesame seeds. A splash of coconut aminos, sriracha, or yuzu hot sauce adds extra flavor if desired.
Serving suggestions
Turn this into a main course by adding grilled shrimp, chicken, steak, Asian-style meatballs, or seared tofu. For a complementary side, light Asian salads or lettuce wraps pair nicely.
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If you try this recipe, please leave a rating and comment in the recipe card. Thanks for reading!
Sheet Pan Chow Mein
Equipment
- Large sheet pan
- Rubber spatula
- Knife
- Cutting board
- Whisk
- Small bowl
- Measuring cups and spoons
Ingredients
- 1 small white onion, sliced
- 1 bell pepper, sliced
- 2 cups chopped broccoli
- 1 large carrot, peeled and cut into long strips
- 1 tbsp sesame oil (for the pan)
- 1 can baby corn (15 oz), drained and halved if needed
- 2 pouches Hokkien-style stir-fry noodles (7 oz each), pre-cooked
- Drizzle sesame oil for topping
- Green onion, for garnish
Stir Fry Sauce
- 2 cubes frozen ginger (or 2 tsp fresh grated)
- ½ cup broth (beef, 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 oven to 425°F. Prep the vegetables: slice pepper, carrots, and onion; chop broccoli into florets.
- Spread 1 tablespoon sesame oil on a large sheet pan. Add vegetables, toss to coat, and roast 15 minutes.
- While roasting, whisk the sauce ingredients together in a small bowl and set aside.
- Push roasted vegetables to one side of the pan. Drain baby corn and add to the empty side along with separated noodles. Drizzle a little sesame oil over the noodles and toss.
- Return to the oven and bake 18–20 minutes more, stirring the noodles once halfway to prevent burning and to encourage crisp edges.
- Remove from the oven, pour the sauce over the pan, and toss to coat. Garnish with sliced green onions and sesame seeds. Serve with your choice of protein if desired.
Nutrition
Notes
You must use pre-cooked noodles. The recipe will not work with uncooked noodles. Toss noodles once during the second bake to prevent burning. Store leftovers in an airtight container for 3–4 days.
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