Contrasting textures are a signature attribute of Cantonese chow mein, by which crispy fried strands tangle with tender noodles. Right here, that’s achieved with the assistance of a sheet pan and an intensely sizzling oven. To make sure optimum crunch, begin with the pan on the underside rack to crisp the underside of the noodles, then transfer it as much as the very best to encourage crackly noodles on prime, too. On the spot ramen noodles are the proper selection for this recipe as a result of they crisp up flawlessly; simply soak them in boiling sizzling water to loosen them up earlier than sliding them into the oven. The hoisin-marinated tofu is subtly candy and carries a number of the flavour on this noodle dish. Fast cooking child bok choy provides freshness, however you might additionally use leftover greens or seasonal produce.
To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.