Better-Than-Takeout Panda Express Chow Mein
This homemade Chow Mein is inspired by Panda Express, quick to make, and customizable to suit your taste.
Ingredients
Noodles
- 2 packs dry yakisoba noodles (cooked and drained, discard seasoning packets)
Vegetables
- ½ medium yellow onion (thinly sliced)
- 8 oz green cabbage (finely shredded)
- 2 oz celery stalks (diagonally sliced)
Sauces and Oils
- 3 tablespoons neutral oil (e.g., canola or avocado)
- 1.5 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (or mushroom-based oyster sauce for vegan)
- ½ teaspoon sesame oil (optional, for extra nuttiness)
- ⅛ teaspoon white pepper (optional, for subtle heat)
- ½ teaspoon sugar (optional, to round out savory depth)
Instructions
Preparation
- Slice the onion and cabbage thin; cut celery into angled pieces. Set aside.
- Rinse cooked yakisoba noodles under warm water to loosen, then drain well.
Cooking
- Add oil to a large skillet or wok. Heat on high until shimmering.
- Add onions, cabbage, and celery. Cook without stirring for 2–3 minutes until lightly browned.
- Stir to finish cooking for another 2 minutes. Cabbage should wilt but retain some crunch.
- Toss noodles into the pan with veggies using tongs; separate gently if clumped.
- Pour in soy and oyster sauces. Stir until noodles are evenly coated and glossy.
- Add sesame oil, sugar, or white pepper to taste. Serve hot.
Notes
Pro Tip: Don’t stir too early! Allow veg to char slightly to mimic the takeout 'wok hei' flavor. Customize the vegetables based on what you have on hand.