{
    "author": null,
    "date_published": null,
    "dek": null,
    "direction": "ltr",
    "domain": "cooking.nytimes.com",
    "excerpt": "Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles Here, that is achieved with the help of a sheet pan and an&hellip;",
    "lead_image_url": "https://static01.nyt.com/images/2021/10/13/dining/hm-crispy-ramen/merlin_195007359_3797c15f-a677-4940-b6aa-44215246ac28-threeByTwoMediumAt2X.jpg",
    "next_page_url": null,
    "rendered_pages": 1,
    "title": "Crispy Sheet-Pan Noodles With Glazed Tofu Recipe",
    "total_pages": 1,
    "url": "https://cooking.nytimes.com/recipes/1022637-crispy-sheet-pan-noodles-with-glazed-tofu",
    "word_count": 2002
}