5m prep time 25m cook time

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

Preheat oven to 425¢XF. 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!