Homemade Panda Express Chow Mein Recipe Perfected Now
A restaurant-style Chinese-American stir-fried noodle dish with fresh wheat lo mein, crisp vegetables, and a savory, glossy sauce, perfectly balanced for takeout flavor at home.
Ingredients
- Fresh wheat lo mein noodles, 16 ounces
- Celery, sliced, 1 cup
- Onion, chopped, 1 cup
- Scallions, chopped, 1 cup
- Napa cabbage, sliced, 12 ounces
- Stir-fry oil or peanut oil, 2 tablespoons
- Butter, 2 tablespoons
- Toasted sesame oil, 1 teaspoon
- Garlic, chopped, 2 teaspoons
- Black pepper, 1/2 teaspoon
Instructions
- Bring a large pot of salted water to boil. Cook noodles according to package instructions until al dente. Drain and set aside.
- Heat stir-fry oil in a wok or large skillet over high heat. Sauté celery, onion, and Napa cabbage for 2-3 minutes until slightly softened.
- Push vegetables to the side. Add butter and sesame oil to the pan. Cook until butter melts and begins to brown.
- Add garlic and black pepper; stir-fry for 30 seconds until fragrant.
- Return noodles to the pan and toss to coat evenly with the oil and sauce. Mix in scallions and stir until noodles are heated through and glossy. Taste and adjust seasoning if needed.
Notes
Use fresh lo mein noodles for optimal texture; egg noodles may alter flavor slightly.
For dairy-free, replace butter with neutral oil.
Store leftovers in an airtight container for up to 2 days. Reheating may reduce crunchiness.
Bell pepper or bok choy can substitute for celery/napa cabbage if preferred.
For dairy-free, replace butter with neutral oil.
Store leftovers in an airtight container for up to 2 days. Reheating may reduce crunchiness.
Bell pepper or bok choy can substitute for celery/napa cabbage if preferred.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 800mgFiber: 3gSugar: 2g
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