Step 1

1 Make the chow mein: Position a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 Place the bell pepper, carrot and broccoli on a large, rimmed baking sheet and drizzle with the sesame oil and a splash of olive oil, and lightly season with salt

Step 3

3 Toss to coat the vegetables, then roast for 10 minutes, or until the vegetables start to soften

Step 4

4 Meanwhile, bring a large saucepan of salted water to a boil

Step 5

5 Add the egg noodles and cook according to the package directions until al dente, 4 to 5 minutes

Step 6

6 Drain and cool under running water

Step 7

7 Drain well again and pat dry with a clean tea towel

Step 8

8 Make the soy seasoning: In a small bowl, whisk together the sesame oil; the soy sauce, tamari or coconut aminos; stir-fry sauce, if using; white pepper and garlic until combined

Step 9

9 Remove the baking sheet from the oven and push the vegetables to one side

Step 10

10 Add the noodles, corn and asparagus to the other side

Step 11

11 Drizzle just the noodle mixture with olive oil, lightly season with salt and toss well to coat

Step 12

12 Return the baking sheet to the oven and continue to roast for 15 to 18 minutes, or until the noodles are crispy on the top and bottom — you are looking for a combination of crispy and non-crispy noodles

Step 13

13 Remove the baking sheet from the oven, drizzle the soy seasoning all over and toss the ingredients well to coat

Step 14

14 Scatter the scallion, cilantro and sesame seeds on top and serve family-style, or portion into shallow bowls