Sheet Pan HK-Style Crispy Noodles

I love HK-style crispy chow mein with gravy, and recently made this simple at-home version that uses baked chow mein instead of the standard pan-fry. I drew inspiration from Hetty McKinnon‘s sheet pan chow mein which popped up on my feed a few months ago – genius!

If you choose to use land protein, I would ‘velvet’ the meat first by slicing into thin slices and marinating with shaoxing wine, cornstarch, and soy sauce for ~15 minutes. And then cook the meat first and remove, and add it into the gravy later.

What I used (adapt based on what you have on hand)

• 2 cloves garlic, minced⁠
• 2 scallion⁠s cut into 2-inched pieces
• 2 cloves garlic, minced
• 4 baby bok choy, halved⁠
• 1 carrot, sliced diagonally⁠
• 1 king trumpet mushroom, cut into bite-sized pieces⁠
• 3 rolls of dried egg noodles, cooked, rinsed under cold water, and patted dry⁠
• 4 oz. shrimp⁠
• 1/4 lb squid, sliced⁠
• shaoxing wine⁠
• sauce: 2 cups of chicken bone broth, 1 tbsp oyster sauce, 1 tbsp soy sauce, drop of sesame oil, a few dashes of white pepper powder, and a pinch of sugar⁠
• cornstarch slurry: 1 tbsp cornstarch, 1 tbsp water⁠
• garnish: cilantro, toasted sesame seeds⁠
  

To make:

• Spread wonton noodles across your sheet pan, leaving some room for the bok choy. Toss bok choy with olive oil and salt. Bake together at 425F for ~15-18 minutes until noodles are crispy⁠
• Add oil to pan over medium heat and add in garlic, scallion whites, and carrots, mushrooms and cook until mushrooms are softened⁠
• Then add in the shrimp and squid along with a splash of shaoxing cooking wine and saute until the shrimp is mostly cooked⁠
• Add in the sauce, cover and let simmer until shrimp is cooked, salt to taste⁠
• Mix in scallions greens and cornstarch slurry (given it a stir to loosen any that might have settled)⁠
• Serve gravy over noodles and veggies⁠. Garnish with cilantro