Inspired by a recipe in Hetty McKinnon’s cookbook “To Asia, With Love,” we created this oven-only noodle dish, but we took some liberties, swapping instant ramen for the thin Chinese egg noodles customarily used to make chow mein. The ramen doesn’t require actual cooking—it needs only to hydrate in boiling water for a few minutes. We skip the splatter and stirring of stovetop cooking by using a baking sheet and a hot oven to oven-fry noodles alongside broccoli and sweet bell peppers. To finish, we toss everything with a simple blend of oyster sauce, soy sauce and garlic (or ginger), which brings delicious umami, saltiness and sweetness.