- 1 Tbsp (14ml) Shaoxing wine
- 2 Tbsp (30ml) dark soy sauce
- 1 tsp (3g) ground white pepper
- 1.5 Tbsp (25g) oyster sauce
- ½ tsp (3g) toasted sesame oil
- 2 tsp (5g) cornstarch
- 8-10 oz (226-283g) fresh chow mein noodles
- 9 Tbsp (133ml) vegetable oil, divided
- 2 green onions, sliced into 1” (2.5cm) segments, plus 1-2 thinly sliced for garnish
- 1-2 large ribs celery, sliced crosswise
- 1 carrot, peeled and julienned
- 3 cups finely shredded green cabbage (from ½ head)
- 6 cloves garlic, finely chopped, divided
- 2 tablespoons (30 ml) water
- 1 cup (120g) bean sprouts
Main Dishes
Making Panda Express Chow Mein At Home | But Better
We're going after Panda Express for round two. I have a feeling we're going to blow them out of the water... again.
Prep
15 minutes
Cook
15 minutes
Total
30 minutes
Serves
6
people
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Ingredients
Directions
- In a small bowl whisk together the Shaoxing, dark soy sauce, white pepper, oyster sauce and toasted sesame oil until thoroughly combined. Add the cornstarch and whisk until dissolved. Set aside.
- Bring a large saucepan of water to a boil over medium-high heat. Cook the fresh chow mein noodles in the water according to package instructions. Drain in a colander and rinse with cold water to remove excess starch and stop the cooking process. Set aside in the colander to continue draining.
- To season the wok, add 3.5 Tbsp of vegetable oil to a large wok and swirl around to coat the sides. Heat the oil over medium-high until it shimmers and begins to smoke. Carefully discard the oil, wipe down the wok and heat the remaining 3.5 tablespoons of vegetable oil in the wok over medium-high until shimmering.
- Add the green onions, celery, carrots, and cabbage. Increase the heat to high and continue to push and pull the pan over the heat while constantly stirring the vegetables with a wok spatula or large metal spoon for 20-30 seconds. Let the vegetables rest to get some color and then repeat the pushing, pulling and stirring a few more times until the vegetables have nice color, are cooked, but still have crunch, 3 minutes total. Pour the cooked vegetables into a bowl and set aside.
- Add 2 tablespoons of vegetable oil into the wok and heat over medium-high until very hot.
- Add ⅔ of the chopped garlic and constantly swirl the pan until the garlic begins to turn golden brown. This will happen very quickly.
- Immediately add the cooked vegetables back into the wok and quickly toss together to keep the garlic from burning.
- Add in the noodles and stir fry over high heat for 1 minute.
- Add the sauce and water. Stir fry for 30 seconds.
- Add the bean sprouts and stir fry for 30 seconds. Turn off the heat.
- Add the remaining ⅓ of chopped garlic and toss together.
- Plate a heaping portion of chow mein to a serving bowl and garnish with the thinly-sliced green onions.
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