Last week I posted a blog on how to make the Panda Express version of Mushroom Chicken and I thought I would follow it with a recipe for Chow Mein. I love love love chow mein! Especially the version from Panda Express – even if it really isn’t authentic Chinese food! This dish is so easy to throw together and there are few ingredients and most are common items you would have in your fridge. The only uncommon ingredient would be the cabbage, but cabbage is cheap and can be picked up at any grocery store.
I really enjoy recreating restaurant dishes at home because it’s a fun challenge and I end up learning a lot more about cooking than I knew before. I’ve made several Chinese dishes over the last few weeks, some I’ve blogged, others I haven’t, but I’ve learned more about what makes a great Chinese dish and what makes it more authentic. Also, I get to put in the ingredients I like and the quality that I like which makes just about any dish better.
Let’s get started!
First, chop half an onion and two celery sticks finely. Add to a large skillet with a little bit of oil and saute on medium heat until they start getting soft.
While these are cooking, boil some water in a small pot and cook the noodles. I had a couple packages of ramen noodles in my pantry so I decided to use two of those packages for this dish. Cook them up and then set aside until the rest is ready. However, when you set the noodles aside, don’t completely drain all the water off, the noodles will become sticky and hard to separate if you do.
Any noodles are fine, if you want to use yakisoba noodles those are great too.
Grab a head of cabbage and chop it up. To do this, make large slices of cabbage and then stack them and dice them up. I used about half a cabbage for this dish – you can always use a little less or a little more if you prefer. Add the cabbage to the skillet with the other veggies and cook around for just a minute or two.
Make up your sauce while the cabbage is cooking. Mix together the soy sauce, garlic, brown sugar and ginger.
Drain any remaining water from the noodles and add them into the skillet along with all the sauce. Toss everything together so the sauce is completely coating the entire dish and it is all combined well.
When I was making this, I had drained my noodles before I had even thrown the onion into the skillet. The noodles got cold and then all stuck together since I didn’t have any water in them, this made it difficult to combine with everything else in the skillet. So lesson learned don’t completely drain the noodles or start boiling the water when I start cooking the onion and celery so it’s all done at the same time.
Always taste to make sure the flavor is where it should be – I definitely didn’t need to add anything different to this dish, it was SO delicious! It literally took me 15 minutes to whip this together and it was also a super cheap dish that fed us more than two times.
I hope you try making this dish soon if you love Chow Mein – Enjoy! :)
- 2-pkgs Ramen Noodles - seasoning discarded
- 1/2 onion, diced
- 2 stalks celery, diced
- 1/2 cabbage, shredded. About 2 cups
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 TBS brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp pepper
- Cook noodles according to package and set aside.
- Saute onion and celery over medium heat with a little oil or butter until soft
- Add in the chopped cabbage and cook until soft
- Add in the noodles and sauce to skillet
- Combine well, taste and adjust.