You have no idea how long I had been wanting to find a recipe for these noodles.
I was thrilled to find this recipe and to learn that it wasn't going to be that hard to make them.
The hardest part of this dish was trying to find the Yakisoba noodles (which really wasn't that hard). I couldn't find them at Walmart and I ended up asking the produce guy at my other local grocery store and he knew exactly what they were. He said they are a new item that they carry. Hopefully, you won't have a hard time finding them.
I thought this Chow Mein tasted almost identical to Panda's, which means it is delicious! Panda's doesn't have a ton of flavor, but part of what makes it so good is the combination of all the different textures from the slight crunch of the celery and cabbage to the soft noodles.
These are great and I will make them again!
Copycat Panda Express Chow Mein
1/4 c. soy sauce
1 Tbl. brown sugar
1-2 cloves garlic, grated
1 tsp. fresh ginger, grated
ground black pepper, to taste
2 Tbl. vegetable oil
around 15 oz. Yakisoba noodles
(found in the refrigerated part of the produce
section of the grocery store)
section of the grocery store)
2/3 c. celery, chopped diagonally
1/2 medium onion, thinly sliced
2 c. (heaping) cabbage, chopped
In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper; set aside. Remove noodles from packages and discard the included flavoring packets. Rinse noodles well, drain, and set aside. Heat oil in a large wok or skillet. Add celery and onion and saute for several minutes until onions become soft and transparent. Add cabbage and saute another few minutes until soft. Add noodles and soy sauce mixture and heat for an additional 2-3 minutes or until noodles are heated through. Serve immediately. Serves: 4
Jenn's Notes: It might seem like a lot of cabbage when you add it to the pan, but it cooks down a ton and ends up being perfect. I used Lite Soy Sauce, which has 50% less sodium than regular. Easy and delicious.
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