Description
This quick and easy homemade copycat version of Panda’s chow mein noodles is not only healthier and cheaper, but it’s better tasting, fresher and not as greasy. There’s absolutely no reason why you shouldn’t be making this recipe instead of take-out. It’s that simple!
Ingredients
- 3 cloves Garlic
- 1-½ teaspoon Ginger, grated
- ¼ cups Soy Sauce
- 1 Tablespoon Brown Sugar
- 1 teaspoon White/black Pepper
- ½ Onion
- 3 stalks Celery
- 1-½ cup Shredded Cabbage
- 2 packages (7 Oz. Size) Refrigerated Yokisoba Noodles
- 1 Tablespoon Olive Oil
- 1 Tablespoon Toasted Sesame Oil
- Salt To Taste
Preparation
Peel and grate the cloves of garlic and add it and the grated fresh ginger into a small bowl. Add the soy sauce, brown sugar and pepper to the bowl and stir it all together well. Set the sauce mixture aside.
Slice the onion and celery stalks and set aside. Have the shredded cabbage prepped too.
Discard the seasoning sauce packets from the Yakisoba noodle packs and add the noodles into a pot of boiling water to loosen them. You don’t want to cook the noodles (they are pre-cooked), so just a minute or two, separating the strands with a fork or spaghetti spoon and then drain the noodles well.
Heat the olive oil and toasted sesame oil together in a large wok or skillet over high heat. Add the onion and celery and toss or saute them on high heat for about 1-2 minutes until slightly tender (you want them still crisp and not soggy). Immediately add the noodles and your prepared sauce mixture, tossing and stirring until everything is well coated in the sauce (2-3 minutes). Toss in the cabbage and turn the heat off, keeping the cabbage fresh and crispy. Give it a quick taste and add salt if necessary.
That’s it folks! It’s as simple as that. Serve hot with your favorite stir-fry or Asian dish like Lemon Chicken or Chili Pork with Peppers. Yum!
Adapted from Favorite Family Recipes.
