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Panda Express Chow Mein
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Panda Express Chow Mein
Adapted from copykat.com
The glossy, garlicky takeout favourite at home. The bowl handles prep and sauce, the wok delivers the stir-fry char.
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Essentials
Ingredients
- 400 g yakisoba or chow mein noodles
- 200 g green cabbage, shredded
- 100 g celery, thinly sliced on the diagonal
- 80 g yellow onion, thinly sliced
- 2 garlic cloves
- 10 g fresh ginger
- 30 g soy sauce
- 30 g oyster sauce
- 5 g toasted sesame oil
- 5 g caster sugar
- 15 g vegetable oil
Method
Preparation
- 1 Add 2 garlic cloves to mixing bowl.Weigh
- 2 Add 10 g fresh ginger to mixing bowl.Weigh
- 3 Chop 3 sec/speed 7.3s / sp7
- 4 Scrape down and transfer aromatics to a small bowl.
- 5 Add 30 g soy sauce to mixing bowl.Weigh
- 6 Add 30 g oyster sauce to mixing bowl.Weigh
- 7 Add 5 g toasted sesame oil to mixing bowl.Weigh
- 8 Add 5 g caster sugar to mixing bowl.Weigh
- 9 Heat 2 min/60°C/speed 3.2min / 60°C / sp3
- 10 Transfer sauce to a jug and set aside next to the aromatics.
- 11 Cook 400 g yakisoba or chow mein noodles in a pot of boiling salted water per packet. Drain, rinse with cold water, toss with a drop of sesame oil so they don't clump. This step happens on the stovetop.Weigh
- 12 Heat 15 g vegetable oil in a wok or heavy pan over high heat until shimmering.Weigh
- 13 Add the sliced onion and celery, stir-fry 1-2 min until the edges just char.
- 14 Add the shredded cabbage, stir-fry a further 1-2 min until wilted but still crisp.
- 15 Add the chopped garlic and ginger, toss 30 sec until fragrant.
- 16 Add the drained noodles and sauce, toss 1-2 min until everything is glossy and evenly coated.
- 17 Serve immediately.
Notes
Tips
- The bowl handles the fiddly prep (mincing aromatics, dissolving sugar into the sauce) in one dry go, no sticky chopping board, no warming a separate saucepan to melt sugar. The stir-fry itself has to happen in a wok, high direct heat blisters the veg and coats the noodles without shredding them.
- Yakisoba noodles (refrigerated section) give the most authentic Panda Express texture. Dried chow mein noodles work, cook them a minute shy of packet time since they keep softening as they hit the hot wok.
- The wok must be ripping hot before the veg goes in, a lukewarm pan steams cabbage grey instead of blistering it.