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Chow Mein Traybake with Broccoli and Bell Peppers
Inspired by a recipe in Hetty McKinnon’s cookbook “To Asia, With Love,” we created this oven-only noodle dish, but we took some liberties, swapping instant ramen for the thin Chinese egg noodles customarily used to make chow mein. The ramen doesn’t require actual cooking—it needs only to hydrate in boiling water for a few minutes. We skip the splatter and stirring of stovetop cooking by using a baking sheet and a hot oven to oven-fry noodles alongside broccoli and sweet bell peppers. To finish, we toss everything with a simple blend of oyster sauce, soy sauce and garlic (or ginger), which brings delicious umami, saltiness and sweetness.
4
Servings
40 minutes
Ingredients
-
3
tablespoons soy sauce
-
2
teaspoons oyster sauce
Directions
-
01Heat the oven to 500°F with a rack in the middle position. In a small bowl, stir together the soy sauce, oyster sauce, garlic, ¾ teaspoon pepper and 3 tablespoons water; set aside.
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