Easy Panda Express Chow Mein (Print Version)
Savory noodles, cabbage, and celery come together fast in this takeout-inspired stir fry.
# Ingredients:
→ Noodles and Vegetables
01 -
1 pound fresh chow mein noodles
02 -
2 cups green cabbage, thinly sliced
03 -
1 cup celery, sliced
04 -
1 small yellow onion, sliced
05 -
2 tablespoons vegetable oil, divided
→ Sauce
06 -
2 tablespoons regular soy sauce
07 -
0.5 tablespoon dark soy sauce
08 -
2 tablespoons oyster sauce or vegetarian stir fry sauce
09 -
1 tablespoon toasted sesame oil
10 -
2 garlic cloves, minced
11 -
0.25 cup low-sodium chicken stock or water
12 -
0.5 tablespoon cornstarch or potato starch
# Steps:
01 -
In a small bowl, whisk together regular soy sauce, dark soy sauce, oyster sauce or vegetarian stir fry sauce, sesame oil, minced garlic, chicken stock or water, and cornstarch until smooth. Set aside.
02 -
Bring a large pan of water to a boil over medium-high heat. Blanch the chow mein noodles for 20 to 30 seconds, or until just loosened. Drain immediately using a colander. Do not rinse.
03 -
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add sliced onion, cabbage, and celery. Stir-fry for 1 minute or until vegetables begin to soften.
04 -
Push the vegetables to one side of the pan. Add the remaining 1 tablespoon of vegetable oil to the empty side. Add the drained noodles and prepared sauce. Toss all ingredients together until noodles are evenly coated and heated through.
05 -
Remove from heat and serve chow mein immediately while hot.
# Notes:
01 -
Use pre-cut fresh chow mein noodles for authentic texture and minimal prep time.
02 -
Do not overcook noodles during blanching to maintain a pleasant chew.