This is a new take on Vegetarian Chow Mein with sweet potato and maple peanut sauce. We bake in the oven for crispy and gooey noodles, and top with crisp apple and sliced cucumber, then drizzle with maple peanut sauce for a yummy dinner.
Tray bakes are the best because they are low fuss, and this one is no exception. The key flavours in this dinner are Chinese five spice (you can pick it up at your local supermarket), maple syrup, peanut butter and lime juice, and they are so good with the caramelised sweet potato.
So how do we make this Vegetarian Chow Mein?
First we’ll toss sweet potato and capsicum in five spice and salt and pepper, then put in the oven for 8 minutes.
While that’s cooking, we’ll boil our egg noodles, and make our peanut sauce.
Next we’ll add noodles, pak choi and edamame beans to the tray, drizzle over half the peanut sauce and place back in the oven.
Slice our apple and cucumber into thin pieces, (julienne if you can) and then when it’s time to serve it all we’ll just mix everything on the tray together, pile on apple and cucumber, top with peanut sauce and serve up. Simple, easy and yummy!
What's the difference from Traditional Chow Mein?
Traditional Chow Mein is made using hoisin, soy, sriracha, sugar, sesame oil and white pepper. While this dinner is inspired by Chow Mein, it's also quite different. We're using peanut butter, sesame oil, water, maple syrup, lime juice and five spice (opt.) instead, for a sticky, sweet and sour sauce.
Other Noodle Recipes
Vegetarian Chow Mein Key Ingredients
- Chinese Five Spice is a key flavour in these noodles, and although we don't use a lot of it, it really makes this dish. It's easy to get at most supermarkets, and once you try it I promise you'll want to cook with it again.
- Pak Choi is goes really well in this dinner as it cooks perfectly under the grill, but you can use any range of greens, like Chinese broccoli, bok choi or broccoli.
- Thin egg noodles work really well here, and if you can happen to find curly ones they give a great texture to the dinner. If you are gluten free you can also use soba or rice noodles.
- Alternative proteins - To add some extra protein you could add BBQ chicken to this, or quickly pan fry some steak or salmon.
- Vegetarian - This recipe is vegetarian.
- Vegan - This recipe is Vegan.
- Dairy Free - This recipe is Dairy Free.
- Gluten Free - Swap egg noodles for rice noodles.
- Your child may prefer to skip the Chinese five spice in the dressing.
- Serve noodles plain or with sauce on the side.
- They may prefer cucumber in batons or apples in slices.
- Use smooth peanut butter rather than crunchy to make it easier to swallow.
You will need an oven, a baking tray, a pot, a stovetop.
Make sure you oil your baking sheet before you add the veggies to it, or the veggies and noodles will stick to it.
Vegetarian Chow Mein Tray Bake with Peanut Maple Sauce
- Baking tray
- Peanut oil 1 tbsp
- 1 sweet potato large
- 1 red capsicum
- 1 cup frozen edamame beans
- 1 bunch pak choi
- 1 teaspoon garlic powder
- Chinese five spice 1.5 teaspoon (opt.)
- 300 g thin egg noodles
- ⅓ cup peanut butter smooth pref.
- 2 tablespoon sesame oil
- 2 tablespoon water
- 2 tablespoon maple syrup
- 1 lime
- 1 red apple
- 1 Lebanese cucumber
- Salt and pepper
- Preheat your oven to 220 C. Oil your baking tray with 1 teaspoon peanut oil. Place a pot of water on the stove to boil.Peanut oil
- Peel and cube sweet potato into 1.5 cm pieces. Slice capsicum into strips. Measure out edamame beans. Cut pak choi into quarters.1 sweet potato, 1 red capsicum, 1 cup frozen edamame beans, 1 bunch pak choi
- Lay sweet potato and capsicum on your baking tray, drizzle with 2 teaspoons peanut oil, sprinkle with garlic powder, 1 teaspoon Chinese five spice (opt. little children may prefer plain), salt and pepper and place in the oven for 8 minutes.Peanut oil, 1 sweet potato, 1 teaspoon garlic powder, Chinese five spice, Salt and pepper, 1 red capsicum
- Add noodles to boiling water and cook for 5 minutes, or according to packet instructions. Drain. Set some plain noodles aside for your child if they prefer them plain.300 g thin egg noodles
- Make a sauce by mixing peanut butter, sesame oil, water, maple syrup, lime juice and ½ teaspoon five spice (opt.). Season with salt and pepper (opt.). Set aside.Chinese five spice, ⅓ cup peanut butter, 2 tablespoon sesame oil, 2 tablespoon water, 2 tablespoon maple syrup, 1 lime, Salt and pepper
- Push veggies to one side of the tray and place pak choi and edamame over them. Add noodles to the other side of the tray and drizzle with half the sauce. Return to the oven for 15 minutes.1 bunch pak choi, 1 cup frozen edamame beans
- Julienne apple by cutting into thin slices, then slicing those slices. Julienne cucumber. Children may prefer apple sliced and cucumber in batons.1 red apple, 1 Lebanese cucumber
- Kids may prefer plain noodles with cucumber, apple and sweet potatoes, and sauce on the side.To serve adults, mix noodles and veggies. Some noodles will be crispy, some will have soaked up the sauce - this is how it’s meant to be. Top with apple and cucumber, and pour over remaining sauce.1 red apple, 1 Lebanese cucumber