INGREDIENTS
1 bell pepper, thinly sliced
1 carrot, peeled and thinly sliced diagonally
1 head broccoli, chopped into florets
Olive oil
1 (8.8 oz) package dried thin egg noodles
1 small can baby corn, drained
6 oz sugar snap or snow peas, trimmed and chopped into 1-inch segments
1 tablespoon toasted sesame oil
3 scallions, thinly sliced
2 tablespoons sesame seeds
Kosher salt, to taste
FOR THE SEASONING:
1 tablespoon toasted sesame oil
3 tablespoons soy sauce
1 tablespoon oyster or hoisin sauce
1/4 teaspoon ground white pepper
1 small clove garlic, minced
PREPARATION
- Preheat oven to 425°F.
- Add carrot, bell pepper, and broccoli to a large rimmed baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to combine. Roast until vegetables start to soften, 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain and rinse with cold water. Pat dry with a clean kitchen towel.
- In a small bowl, mix together the seasoning ingredients – the toasted sesame oil, soy sauce, oyster or hoisin sauce, white pepper, and garlic.
- Push vegetables to one side of the baking sheet. Add noodles, corn, and snow or snap peas to baking sheet.
- Drizzle with sesame oil, season with a bit of salt and toss everything together.
- Bake until noodles are crispy in parts, about 15-18 minutes. You should have crispy edges and tops and non-crispy noodles in the center. Remove, drizzle with seasoning mix and toss well.
- Serve topped with scallions and sesame seeds. Enjoy!