Yungs Chow Mein Panda Express Knockoff Recipes
PANDA EXPRESS CHOW MEIN
Make and share this Panda Express Chow Mein recipe from Food.com.
Provided by Iron Woman
Categories Low Cholesterol
Time 30m
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, Fat 20.9, SaturatedFat 3, Sodium 920.5, Carbohydrate 98.5, Fiber 6.8, Sugar 8.4, Protein 21.1
CHOW MEIN COPYCAT PANDA EXPRESS RECIPE - (4.4/5)
Provided by á-10966
Number Of Ingredients 10
Steps:
- In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper; set aside. Remove noodles from packages and discard the included flavoring packets. Rinse noodles well, drain, and set aside. Heat oil in a large wok or skillet. Add celery and onion and saute for several minutes until onions become soft and transparent. Add cabbage and saute another few minutes until soft. Add noodles and soy sauce mixture and heat for an additional 2-3 minutes or until noodles are heated through. Note: It might seem like a lot of cabbage when you add it to the pan, but it cooks down a ton and ends up being perfect. I used Lite Soy Sauce, which has 50% less sodium than regular. Easy and delicious.
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- Cook chow mein noodles at a boil, remove and drain before completely cooked. Rinse with cold water to prevent continued cooking, then coat with a bit of oil (optional) to keep from sticking together. Set aside.
- Bring a large skillet, frying pan, or wok to high heat and add the vegetable oil. When the oil is hot add sliced onion, celery and cabbage. Cook for about 1 minute (2 minutes if you like your vegetables more tender).
- Add the noodles and stir to break them up and combine them with the cooked vegetables. Add cooking wine, soy sauce, kecap manis, and freshly grated ginger. Mix well until the noodles are soft.
- Add the sesame seed oil, toss to coat all of the chow mein and vegetables before serving. Garnish with green onion and/or sesame seeds, if desired. *A small teaspoon portion of brown sugar can be added for additional sweetness (we have mixed opinions in the household of whether or not the brown sugar makes the recipe closer to Panda!).
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