Description
This Easy 15-minute Panda Express Chow Mein recipe replicates the popular Chinese-American takeout classic at home with fresh chow mein noodles, crunchy vegetables, and a savory stir-fry sauce. Ready in just a quarter of an hour, this dish offers a perfect balance of flavorful soy and oyster sauces, minced garlic, and crisp cabbage and celery for a quick, satisfying meal.
Ingredients
Noodles
- 1 lb fresh chow mein noodles
Vegetables
- 2 cups cabbage, thinly sliced
- 1 cup celery, sliced
- 1 small onion, sliced
Sauces & Oils
- 2 tbsp vegetable oil (or any neutral oil), divided
- 2 tbsp regular soy sauce
- 1/2 tbsp dark soy sauce
- 2 tbsp oyster sauce (or vegetarian stir fry sauce)
- 1 tbsp sesame oil
Others
- 2 garlic cloves, minced
- 1/4 cup chicken stock (low-sodium) or cold water
- 1/2 tbsp cornstarch (or potato starch)
Instructions
- Prepare the Sauce: In a small bowl, combine the regular soy sauce, dark soy sauce, oyster sauce, sesame oil, minced garlic, chicken stock (or cold water), and cornstarch. Mix thoroughly until the cornstarch is dissolved and set the sauce aside.
- Blanch the Noodles: Bring a large pan filled halfway with water to a boil over medium-high heat. Add the fresh chow mein noodles and blanch for 20-30 seconds or until they loosen up. Be careful not to overcook to maintain their texture.
- Drain Noodles: Strain the noodles in a colander and set them aside without rinsing with water to preserve their starchiness for better sauce adherence.
- Sauté the Vegetables: Heat 1 tablespoon (15 ml) of vegetable oil in a large pan or wok over medium-high heat. Add the sliced onions, cabbage, and celery and stir-fry until softened, about 1 minute.
- Add Noodles and Sauce: Push the cooked vegetables to one side of the pan, add the remaining tablespoon of vegetable oil to the empty space, then add the noodles and prepared sauce.
- Toss and Cook Until Coated: Toss everything together gently but thoroughly to ensure noodles and veggies are well coated with the sauce. Cook just until warmed through and sauce thickens slightly, then remove from heat.
- Serve: Serve the chow mein hot, optionally garnished with chopped green onions or sesame seeds.
Notes
- Do not rinse noodles after blanching to keep noodles from becoming soggy and help sauce stick better.
- Use fresh chow mein noodles for the best texture; dried noodles may require different cooking times.
- Oyster sauce can be substituted with vegetarian stir-fry sauce or mushroom sauce for a vegetarian version.
- Adjust soy sauce quantities to your taste preference for saltiness.
- Add protein like chicken, shrimp, or tofu to turn this into a complete meal.
