Panda Express Chow Mein (Printable Version)
Savory stir-fried noodles with crisp vegetables and a rich sauce, quick to prepare and perfect for family meals.
# Ingredients:
→ Noodles
01 -
Yakisoba or Chinese egg noodles, 280 grams fresh or dried
→ Vegetables
02 -
Green cabbage, 150 grams, thinly sliced
03 -
Celery stalks, 80 grams, diagonally sliced
04 -
White onion, 100 grams, sliced into half-moons
→ Sauce
05 -
Soy sauce (regular, not light), 30 milliliters
06 -
Brown sugar, 10 grams
07 -
Vegetable oil, 15 milliliters, for stir-frying
# Steps:
01 -
If using dried noodles, cook them one minute less than the package instructions indicate. Drain thoroughly, toss with a small amount of oil to prevent sticking, and let cool slightly to maintain texture during stir-frying.
02 -
Slice cabbage into uniform thin strips, cut celery diagonally to maximize surface area, and slice the white onion into consistent half-moons for even cooking.
03 -
Heat a wok or large skillet over high heat until very hot. Add vegetable oil, then add onions first, stir-frying until they begin to soften. Follow with celery, then cabbage, ensuring vegetables retain a tender-crisp texture.
04 -
Add the prepared noodles to the pan, tossing constantly to mix evenly. Gradually sprinkle in the soy sauce and brown sugar, allowing the sauce to caramelize slightly between additions for authentic flavor and color.
05 -
Continue to stir-fry until noodles are warmed through and sauce is evenly distributed. Remove from heat promptly to avoid overcooking vegetables and noodles, then serve immediately for best texture and flavor.
# Notes:
01 -
High heat is essential to achieve the characteristic smoky 'wok hei' flavor. Avoid overcooking to maintain vegetable crunch and noodle firmness.
02 -
Prep all ingredients before cooking, as the stir-fry process is quick and requires continuous attention.