Panda Express Chow Mein
This recipe was a HIT! It tasted just like the chow mein at Panda Express (which I love)! This was so cheap and easy to make and it made about 4-5 good-sized servings.
This recipe was a HIT! It tasted just like the chow mein at Panda Express (which I love)! This was so cheap and easy to make and it made about 4-5 good-sized servings.
- Carbohydrate 90.3499136057353 g
- Cholesterol 0 mg
- Fat 2.6493516229993 g
- Fiber 3.67589067156395 g
- Protein 39.7706665136271 g
- Saturated Fat 0.299382881128976 g
- Serving Size 1 1 Serving (421g)
- Sodium 14761.85011546 mg
- Sugar 86.6740229341713 g
- Trans Fat 0.26201918141964 g
- Calories 505 calories
Step-by-step
- In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper.
- Set aside.
- Remove Yaki Soba from packages and discard 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 about 1-2 minutes or until onions start to become soft and transparent.
- Add cabbage and saute an additional minute or so.
- Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.
Are the onions softening without scorching the minced garlic? Keeping heat at medium-high prevents the garlic from turning bitter before the onions turn translucent in the pan. Rinsing pre-cooked yaki soba under warm water separates the strands efficiently without requiring excess oil. Discarding the seasoning packets included in commercial noodle packages allows total control over the sodium and flavor profile of the dish.
Vegan and vegetarian modifications require zero specialized ingredients here. Substituting honey-derived sweeteners with brown sugar keeps the sauce entirely plant-based while maintaining the necessary viscosity. Soy sauce provides both salt and deep color, so additional sodium should be withheld until the final toss is complete.
Visual cues dictate doneness entirely since internal thermometers offer no utility for stir-fried noodles. Cabbage reaches optimal tenderness when it retains a slight crunch after one minute of high-heat exposure. Noodles are finished cooking the moment they absorb the liquid seasoning evenly and achieve a uniform temperature throughout the wok.
Woks require high BTU output to function properly, but standard domestic burners perform adequately when cast iron skillets are preheated for five minutes. Overcrowding the cooking surface lowers temperature rapidly, releasing moisture from the vegetables and steaming the noodles instead of frying them. Batch cooking preserves the desired texture if the pan diameter is under twelve inches.
