Homemade Panda Express-Style Chow Mein

Instructions

1. 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. 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. 3

   Heat 2 tablespoons of vegetable oil in a large wok or a very large non-stick skillet over high heat until shimmering.

4. 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. 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. 6

   Add the cooked and oiled noodles to the pan with the vegetables. Pour the prepared sauce evenly over the noodles and vegetables.

7. 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. 8

   Taste and adjust seasoning if needed. Garnish with sliced green onions before serving.

9. 9

   Serve hot as a main dish or a side.