CHOW PANDA RECIPES
PANDA EXPRESS CHOW MEIN RECIPE - FOOD.COM
Make and share this Panda Express Chow Mein recipe from Food.com.
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir-fry the scallions, cabbage, celery and bean sprouts for 3 minutes, or until the cabbage is wilted.
- Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes.
- Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil.
- Season to taste with red pepper flakes. Simmer until heated through and serve over noodles.
Nutrition Facts : Calories 664.6, FatContent 20.9, SaturatedFatContent 3, CholesterolContent 0, SodiumContent 920.5, CarbohydrateContent 98.5, FiberContent 6.8, SugarContent 8.4, ProteinContent 21.1
COPYCAT PANDA EXPRESS CHOW MEIN RECIPE | MYRECIPES
You can make this Panda Express menu favorite at home in less time than it’d take you to load in the car and hit the drive thru. Even better, you can customize our copycat chow mein easily by adding in any favorite veggies you have on hand. If you want to bulk this easy noodle dish into an entree, add your protein of choice—leftover chicken, shrimp, or a freshly fried egg would all make great additions (and they won’t cost extra).
Provided by Nicole McLaughlin
Total Time 10 minutes
Yield Serves 4 (serving size: about 1 cup)
Number Of Ingredients 10
Steps:
- Heat oil in a wok over high. Add onion, celery, and ginger; cook, stirring often, 1 minute. Add coleslaw mix and sprouts; cook, stirring constantly, 2 minutes. Add noodles, and cook, stirring constantly, 1 minute. Add tamari and mirin; cook, stirring occasionally, 2 minutes.
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Total Time 20 minutes
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Cuisine Chinese
- Fill a wok or large, high-sided skillet with water and bring to a boil. Once boiling, add noodles and cook just until loosened, about 2 minutes. Drain noodles and return wok to stove. In a small bowl, whisk soy sauce, sesame oil, rice vinegar, white pepper, sugar, and oyster sauce. Set aside. Heat wok over high (make sure wok is completely dry) and add neutral oil until it begins to smoke. Add cabbage, celery, and onions, stir frying while mixing frequently until slightly softened and wilted, about 3 minutes. Add garlic and ginger and cook until just fragrant, about 30 seconds. Add noodles and, using tongs, toss to combine. Give the sauce a quick whisk and add to wok. Toss to combine and coat the noodles with sauce, being careful not to break the noodles into small pieces.
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