SHEET PAN CHOW MEIN

Serves: 4 For the chow mein:

■ 1 bell pepper (any colour), thinly sliced

■ 1 carrot, scrubbed and thinly sliced diagonally

■ 1 broccoli head, tough stems removed and cut into florets ■ 1 tbsp (15 ml) toasted sesame oil

■ Extra-virgin olive oil

■ Fine salt

■ 9 oz (256 g) dried thin egg noodles

■ 1 8.8 oz (250 g) can cut baby corn, drained

■ 5 oz (142 g) asparagus, woody ends trimmed and cut into 2-inch pieces

■ 1 scallion, thinly sliced

■ Handful of fresh cilantro leaves

■ 2 tbsp (30 ml) toasted white sesame seeds

For the soy seasoning:

■ 1 tbsp (15 ml) toasted sesame oil

■ 1/4 cup (60 ml) low-sodium soy sauce, tamari or coconut aminos

■ 1 tbsp (15 ml) vegetarian stirfry sauce (optional)

■ 1/4 tsp (1.5 ml) ground white pepper

■ 1 small garlic clove, minced or finely grated

Make the chow mein:

1. Position a rack in the middle of the oven and preheat to 400 F (205 C).

2. Place the bell pepper, carrot and broccoli on a large, rimmed baking sheet and drizzle with the sesame oil and a splash of olive oil, and lightly season with salt. Toss to coat the vegetables, then roast for 10 minutes, or until the vegetables start to soften.

3. Meanwhile, bring a large saucepan of salted water to a boil. Add the egg noodles and cook according to the package directions until al dente, 4-5 minutes. Drain and cool under running water. Drain well again and pat dry with a clean tea towel.

4. Make the soy seasoning: In a small bowl, whisk together the sesame oil; the soy sauce, tamari or coconut aminos; stir-fry sauce, if using; white pepper and garlic until combined.

5. Remove the baking sheet from the oven and push the vegetables to one side. Add the noodles, corn and asparagus to the other side. Drizzle just the noodle mixture with olive oil, lightly season with salt and toss well to coat. Return the baking sheet to the oven and continue to roast for 15-18 minutes, or until the noodles are crispy on the top and bottom — you are looking for a combination of crispy and noncrispy noodles.

6. Remove the baking sheet from the oven, drizzle the soy seasoning all over and toss the ingredients well to coat. Scatter the scallion, cilantro and sesame seeds on top and serve family-style, or portion into shallow bowls.

Notes: Leftovers can be refrigerated for up to 3 days. If you cannot find the vegetarian stirfry sauce, Mckinnon suggests omitting it.

SCOTT SUCHMAN/FOR THE WASHINGTON POST This beautiful chow mein, from Hetty Mckinnon's book To Asia, With Love, tastes best fresh from the oven, but the leftovers are also good cold as a next-day meal.