In my opinion, this copycat version tastes much better than the original from Panda Express. It’s delicious!
INGREDIENTS:
- 1/4 cup reduced sodium soy sauce
- 3 cloves garlic, minced
- 1 tablespoon brown sugar, packed
- 2 teaspoons freshly grated ginger (or 1/8 teaspoon ground ginger)
- 1/4 teaspoon white pepper
- 2 (5.6 ounce) packages refrigerated Yaki-Soba noodles, seasoning packets discarded (See Note 1)
- 2 tablespoons olive oil
- 1 onion, diced
- 3 celery stalks, sliced diagonally
- 2 cups shredded cabbage (See Note 2)
DIRECTIONS:
- In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
- In a large pot of boiling water, add Yaki-Soba noodles until loosened, about 1-2 minutes; drain well. (See note 1)
- Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
- Serve immediately.
NOTES:
- Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of the grocery store, possibly in the produce section. I couldn’t find Yaki-Soba in my local store. Instead, I used Simply Asia Lo Mein noodles. They can be found on the international food aisle of the grocery store. If using the Simply Asia noodles, prepare them according to the package directions, instead of the directions in step 2. Also, I didn’t use the whole pack of noodles. I used a little more than half.
2. To save time, I used cole slaw mix instead of shredding the cabbage myself. Using the cole slaw mix added additional vegetables (carrots and red cabbage).
3. For a fully Asian inspired meal, I paired the chow mein with these teriyaki chicken fillets from Sam’s Club. They’re delicious and easy to prepare!
