Sheet Pan Chow Mein by Hetty McKinnon

While the wok is still the traditional (and arguably the best) cooking vessel for chow mein, a humble sheet pan is also a handy way to rustle it up with minimal effort.

Photo by Hetty McKinnon

Excerpted with permission from: To Asia, With Love: Everyday Asian Recipes and Stories From the Heart by Hetty McKinnon.

YIELD: Serves 4

Cantonese chow mein is well known for its contrasting textures – crispy fried strands tangled with soft noodles, tender-crisp veggies, all smothered in an umami-rich sauce. While the wok is still t…