Panda Express Chow Mein Copycat
This Panda Express chow mein copycat version can be made in just 20 minutes right at home (and it tastes so much better than the original!).
Ingredients
- 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
- ¼ cup reduced sodium soy sauce
- 3 cloves garlic, minced
- 1 tablespoon brown sugar, packed
- 2 teaspoons freshly grated ginger
- ¼ teaspoon white pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 3 ribs celery, sliced diagonally
- 2 cups shredded cabbage
Equipment
Instructions
- In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; rinse with cold water and drain well.
- In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
- Heat olive oil in a large cast iron skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
- Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
- Serve immediately.
Notes
- Prep beforehand. This recipe comes together quickly. Have all the ingredients and sauce ready to go prior to cooking.
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Cook until al dente. Cook the Yaki-Soba noodles just until al dente as they will continue to cook when stir-fried.
- Rinse noodles with cold water. This will stop the cooking process to tighten the starches and keep the noodles from clumping.
- Reheat on the stovetop. Reheat the leftover noodles in a skillet or wok to prevent soggy noodles and to revive the original crisp texture.