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.
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…
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