Description
A quick and delicious Panda Express–style chow mein featuring chewy egg noodles stir-fried with cabbage, celery, onions, and a savory sauce—all done in just 15 minutes.
Ingredients
- 1 lb fresh chow mein noodles
- 2 cups thinly sliced cabbage
- 1 cup sliced celery
- 1 small onion, sliced
- 2 Tbsp neutral oil (vegetable, canola, etc.)
- 2 Tbsp soy sauce
- ½ Tbsp dark soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp sesame oil
- 2 cloves garlic, minced
- ¼ cup low‑sodium chicken stock
- ½ Tbsp cornstarch
Instructions
- In a small bowl, whisk together all of the noodle sauce ingredients and set aside.
- Bring a large pan half-filled with water to a boil. Blanch chow mein noodles for 20–30 seconds, just until they loosen—then drain in a colander (do not rinse).
- Heat 1 Tbsp oil in a large pan or wok over medium-high heat. Add onion, cabbage, and celery; stir-fry until softened, about 1 minute.
- Push veggies aside, pour in remaining oil, then add noodles and sauce. Toss everything together until the noodles are evenly coated.
- Remove from heat and serve immediately.
Notes
- You can add cooked chicken, beef, shrimp, or tofu for extra protein.
- Swap celery or cabbage with bean sprouts, bell pepper, or snap peas for variety.
- Use tamari or coconut aminos and gluten-free noodles for a gluten-free version.
- Store leftovers in the fridge for up to 4 days; not recommended for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
