Recreate the beloved Chow Mein from Panda Express right in your own kitchen with this simple and flavorful recipe, perfect for a weeknight meal.
Prep: 15 min Cook: 15 min 4 servings
Ingredients
16 oz fresh lo mein noodles (or dried egg noodles, cooked per package directions)
2 tbsp vegetable oil (plus more for noodles)
1 cup yellow onion, thinly sliced
1 cup celery, thinly sliced
2 cups green cabbage, shredded or thinly sliced
2 green onions, sliced (for garnish)
4 tbsp low sodium soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce (optional, for color)
1 tbsp granulated sugar
1/2 tsp white pepper
1/4 cup chicken broth or water
1 tsp sesame oil
Instructions
1
If using fresh lo mein noodles, boil them according to package directions until al dente (usually 2-3 minutes). If using dried noodles, cook until al dente. Drain well and immediately toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
2
In a small bowl, whisk together the low sodium soy sauce, oyster sauce, dark soy sauce (if using), sugar, white pepper, chicken broth (or water), and sesame oil. Set the sauce aside.
3
Heat 2 tablespoons of vegetable oil in a large wok or a very large non-stick skillet over high heat until shimmering.
4
Add the sliced yellow onion and celery to the hot pan. Stir-fry for 2-3 minutes until they begin to soften but are still crisp.
5
Add the shredded green cabbage to the pan. Continue to stir-fry for another 2-3 minutes until the cabbage is slightly wilted but still has a bite.
6
Add the cooked and oiled noodles to the pan with the vegetables. Pour the prepared sauce evenly over the noodles and vegetables.
7
Using tongs or two spatulas, toss and stir-fry everything together for 3-5 minutes, ensuring the noodles are well coated with the sauce and heated through. Keep the heat high to get some nice caramelization.
8
Taste and adjust seasoning if needed. Garnish with sliced green onions before serving.
9
Serve hot as a main dish or a side.
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