Panda Express Copycat Chow Mein
Panda Express Copycat Chow Mein
Ingredients
For the Noodles and Vegetables
- 1 pound fresh lo mein noodles
- 4 celery stalks, sliced
- 6 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 cups green cabbage, sliced
- 2 tablespoons neutral oil, such as peanut oil
- salt, to taste
For the Sauce
- 3 1/2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon dark soy sauce, plus extra for color
- 1 1/2 tablespoons white sugar
- 1 tablespoon Shaoxing wine
- 1 teaspoon white pepper
- 1 teaspoon sesame oil
- MSG, sprinkle, optional
- 1/2 tablespoon cornstarch
- 1/3 cup chicken broth
Instructions
- 1
In a medium bowl, combine the soy sauce, oyster sauce, 1 teaspoon dark soy sauce, white sugar, Shaoxing wine, white pepper, sesame oil, optional MSG, cornstarch, and chicken broth. Whisk all ingredients together until well combined and set aside.
⏱️ 5 min
- 2
Bring a large pot of water to a rolling boil. Add the fresh lo mein noodles to the boiling water. Drizzle a generous amount of dark soy sauce over the noodles for color. Stir gently to prevent sticking and cook until the noodles are al dente, typically 2-3 minutes for fresh noodles. Do not overcook.
⏱️ 5 min•🌡️ 212
- 3
Once cooked, immediately drain the noodles thoroughly in a colander. You can rinse them briefly with cold water to stop cooking and prevent sticking, then drain again very well.
⏱️ 2 min
- 4
Heat a large wok or a large, deep skillet over high heat until smoking. Add the 2 tablespoons of neutral oil. Add the sliced celery stalks, minced garlic, and grated fresh ginger to the hot oil. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Add the sliced green cabbage to the wok. Continue to stir-fry for 2-3 minutes until the cabbage is slightly softened but still retains a bit of crunch.
⏱️ 3 min
- 6
Add the cooked and drained lo mein noodles to the wok with the vegetables. Give the prepared sauce a quick whisk again, then pour it evenly over the noodles and vegetables. Toss everything together thoroughly using tongs or two spatulas until the noodles and vegetables are evenly coated with the sauce and heated through. Cook for another 1-2 minutes.
⏱️ 3 min
- 7
Taste and adjust seasoning with salt if needed. Serve the chow mein immediately in bowls.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Panda Express Copycat Chow Mein
For the Noodles and Vegetables
- 1 pound fresh lo mein noodles
- 4 celery stalks, sliced
- 6 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 cups green cabbage, sliced
- 2 tablespoons neutral oil, such as peanut oil
- salt, to taste
For the Sauce
- 3 1/2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon dark soy sauce, plus extra for color
- 1 1/2 tablespoons white sugar
- 1 tablespoon Shaoxing wine
- 1 teaspoon white pepper
- 1 teaspoon sesame oil
- MSG, sprinkle, optional
- 1/2 tablespoon cornstarch
- 1/3 cup chicken broth
Instructions
- 1
In a medium bowl, combine the soy sauce, oyster sauce, 1 teaspoon dark soy sauce, white sugar, Shaoxing wine, white pepper, sesame oil, optional MSG, cornstarch, and chicken broth. Whisk all ingredients together until well combined and set aside.
⏱️ 5 min - 2
Bring a large pot of water to a rolling boil. Add the fresh lo mein noodles to the boiling water. Drizzle a generous amount of dark soy sauce over the noodles for color. Stir gently to prevent sticking and cook until the noodles are al dente, typically 2-3 minutes for fresh noodles. Do not overcook.
⏱️ 5 min•🌡️ 212 - 3
Once cooked, immediately drain the noodles thoroughly in a colander. You can rinse them briefly with cold water to stop cooking and prevent sticking, then drain again very well.
⏱️ 2 min - 4
Heat a large wok or a large, deep skillet over high heat until smoking. Add the 2 tablespoons of neutral oil. Add the sliced celery stalks, minced garlic, and grated fresh ginger to the hot oil. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Add the sliced green cabbage to the wok. Continue to stir-fry for 2-3 minutes until the cabbage is slightly softened but still retains a bit of crunch.
⏱️ 3 min - 6
Add the cooked and drained lo mein noodles to the wok with the vegetables. Give the prepared sauce a quick whisk again, then pour it evenly over the noodles and vegetables. Toss everything together thoroughly using tongs or two spatulas until the noodles and vegetables are evenly coated with the sauce and heated through. Cook for another 1-2 minutes.
⏱️ 3 min - 7
Taste and adjust seasoning with salt if needed. Serve the chow mein immediately in bowls.
⏱️ 1 min