Panda Express Chow Mein

Sometimes you want takeout, but you don’t want to spend $15 on a side of noodles. This chow mein recipe is basically my culinary middle finger to overpriced fast-casual restaurants. It’s stupid simple, takes less than 30 minutes, and tastes exactly like what you’d get at Panda Express – except you made it, so you can brag about it.

The beauty of this recipe is its flexibility. Got some random vegetables hanging out in your fridge? Throw them in. Want to make it more substantial? Add some chicken or shrimp. This isn’t some precious, delicate dish that falls apart if you deviate by a single ingredient.

What makes this version special is the technique. We’re not just boiling noodles and tossing them with sauce. We’re charring vegetables, getting a nice wok hei (that smoky flavor) on the noodles, and creating layers of flavor that make it taste like a pro made it.

What You’ll Need

Noodles and Vegetables:

• 1 lb Chow Mein or Pancit noodles
• 4 stalks celery, sliced diagonally
• 1 white onion, sliced
• 5 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 cups cabbage, sliced into ribbons

Sauce:

• 3 tbsp light soy sauce
• 1 tbsp sugar
• 1 tbsp shaoxing wine
• 1/4 tsp white pepper
• 1 tsp sesame oil
• 1/4 tsp MSG (optional)
• 1/2 tbsp cornstarch
• 1/4 cup chicken broth

Steps

1. Prep all vegetables by mincing garlic and ginger, and slicing onion, cabbage, and celery into separate bowls.
2. Mix sauce ingredients in a bowl, combining soy sauce, sugar, shaoxing wine, white pepper, sesame oil, MSG, cornstarch, and chicken broth.
3. If using chow mein noodles, blanch for 30 seconds in boiling water, then drain and pat dry. For fresh pancit noodles, simply separate.
4. Heat 2 tbsp neutral oil in a wok or large pan over high heat. Saute garlic and ginger for 30 seconds.
5. Add vegetables and stir-fry for 2 minutes until slightly charred.
6. Add noodles and stir-fry for 1-2 minutes to char them slightly.
7. Pour sauce over noodles and mix thoroughly, stir-frying for an additional 2-3 minutes until sauce is absorbed and noodles are dry.

Substitutions That Actually Work

• No shaoxing wine? Use rice wine or dry sherry
• Vegetarian? Swap chicken broth for vegetable broth
• Want more protein? Add tofu or sliced chicken

Making It Diabetes-Friendly

• Use a low-sugar soy sauce
• Reduce sugar amount or use a sugar substitute
• Add more non-starchy vegetables

Tips & Storage

• Store in airtight container for 3-4 days
• Reheat in a hot pan to maintain crispy texture
• Best eaten fresh for maximum flavor and texture