🙀 Panda Express Chow Mein

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, whisk sauce ingredients. Set aside near the stove.

Step 2

Prep noodles: If using refrigerated yakisoba, loosen them by running under hot water for 10–15 sec., then drain well. If using dry pasta/noodles, parboil until just al dente; drain, & toss with 1 tsp oil to prevent sticking.

Step 3

Heat pan: Set a wok (or large skillet) over med.-high to high heat. Add 1 tbsp oil. When it shimmers, you’re ready.

Step 4

Stir-fry aromatics: Add onion & celery. Cook 2–3 min. until slightly tender with browned edges. Add garlic, ginger, & white parts of green onion; cook 30 sec. until fragrant. (Don’t burn the garlic—nobody asked for bitterness.)

Step 5

Char the cabbage. Add cabbage with another 1 tbsp oil and a pinch of salt. Toss and let it sit for 30–45 seconds at a time to get caramelized bits. Cook 2–3 minutes until crisp-tender.

Step 6

Add noodles. Toss in the noodles and use tongs to combine with veggies. If they clump, splash 1 tbsp water around the edges of the pan to steam-loosen.

Step 7

Sauce it up. Pour the sauce around the pan (not just in the middle) for even distribution. Toss vigorously (1–2 min.) until the noodles drink it up & turn glossy.

Step 8

Finish. Sprinkle white pepper and the green parts of the green onion. Taste and adjust salt/soy. Want heat? Add chili flakes or chili oil now.

Step 9

Serve immediately. Chow mein waits for no one. Plate it hot and watch it disappear.

Step 10

Protein: If adding protein, cook it first with a little oil and a dash of soy until done, remove, then proceed with the veg. Add it back before tossing.

Step 11

If necessary, cook in batches so the pan stays hot.

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