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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Let’s face it: delivery and takeout can be underwhelming—expensive, soggy, and often disappointing. Forget about those little white boxes, hidden fees, and service charges. Our version of this endlessly adaptable dish is all about easy shortcuts. We use dry ramen noodles, pre-prepped, bagged stir-fry vegetables and cabbage, shredded chicken or pork, and store-bought stir-fry sauce. It really doesn’t get easier (or cheaper!) to make a big sheet pan of chow mein at home, and there’s no limit to how you can customize it to make it your own.
Here are the ingredients you’ll need to make this Sheet-Pan Chow Mein.
Stir-Fry Vegetables: Most stores carry bagged stir-fry veggies with the produce. Mixes vary—snow peas, carrots, broccoli, even kale. Some include a packet of stir-fry sauce—use it!
Cabbage: Look for a bag of shredded green cabbage or coleslaw mix with the produce. It looks like a lot but shrinks to soft, sweet strands once cooked.
Ramen Noodles: Any type of dry ramen noodles work since you’ll skip the seasoning packet. Look for the small square package, not a cup.
Cooked Chicken or Pork: Shredded or chopped chicken, pork, or any leftover protein works if it’s cooked.
Baby Corn: If you can’t find canned baby corn, omit it or add 1/2 cup frozen or fresh corn kernels.
Stir-Fry Sauce: Another chance to customize! Many varieties are available—pick your favorite or experiment.
Other Ingredients You’ll Need: Vegetable oil, salt, sesame oil.
Here’s how to make Sheet-Pan Chow Mein. Follow the recipe for more detail.
Add oil and seasoning to the vegetables and toss to coat. Start roasting!
While the veggies are roasting, cook the ramen noodles just until pliable. Dry them well so they get crispy in the oven.
Remove the veggies from the oven and push to the side. Add the noodles and baby corn to the other side. Continue cooking until noodles begin to crisp.
Add protein of choice, sauce, and toss to combine it all together. Pop it back in the oven to heat up, and serve hot!
Have leftovers? Here’s how to store and reheat them.
Refrigerate any leftovers in an airtight food storage container for 3 to 4 days. Refrigerate within 2 hours of serving.
To reheat, place the food on a sheet pan, and heat in a 375°F oven for 10 to 15 minutes or until hot and beginning to re-crisp. The protein should register at least 165°F (use a food thermometer).
Alternatively, heat in the microwave on Medium-High for 2 to 3 minutes or until the meat is at least 165°F (use a food thermometer).
Heat oven to 425°F. Fill a 4-quart saucepan with water, and heat to a boil.
Meanwhile, add the stir-fry vegetables and cabbage to a sheet pan. Drizzle with 2 tablespoons vegetable oil and season with salt. Spread evenly across the sheet pan. Cook the vegetables 10 minutes, until beginning to soften and brown.
While the vegetables are roasting, cook the noodles. Add both packages of ramen noodles to the pot and stir, using a fork or chopsticks to gently break up the noodle blocks as the noodles cook. (Reserve seasoning packets for another use.) Cook 2 minutes, just until the noodles separate from the block. Drain the noodles, rinse, and dry well with a clean tea towel or paper towel.
Remove the vegetables from the oven, and push them to the side to cover 1/3 of the sheet pan. Add noodles onto the other 2/3 of the sheet pan. Season noodles with remaining 2 tablespoons vegetable oil and sesame oil; toss to combine. Scatter baby corn on top. Cook for 20 minutes, until noodles are beginning to become crispy in some places.
Remove from oven and scatter pork on top of noodles. Add the stir-fry sauce, and toss to combine the entire contents of the sheet pan.
Return the pan to the oven, and heat for 5 minutes longer to warm through. Serve hot, adding more sauce if desired.
Need shredded pork for this recipe? Try our Slow-Cooker Shredded Pork. It's incredibly easy to prepare, and its simple seasonings make the meat very versatile. Plus, the recipe makes a generous amount, perfect for enjoying across several different meals in various ways. Once shredded, toss the succulent pork with your chow mein as directed in step 5.
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