This is a copycat recipe for the chow mein at Panda Express. I think it comes very close, and is just as delicious, but after making it myself I’ll just call it yakisoba. We gobbled this up at dinner and it made great leftovers for lunch the next day. I served this with teriyaki chicken skewers.
Here it is, tweaked from the original based on the amounts that worked best for me.
1/4 cup soy sauce
3 cloves garlic, minced
1 Tbsp. brown sugar, packed
2 tsp. freshly grated ginger
1/4 tsp. white pepper
2 4-oz. packages dried yakisoba noodles, seasoning packets discarded (this is the kind I used)
2 Tbsp. olive oil
1/2 onion, diced
2 small stalks celery, sliced diagonally
1/8 head of cabbage, shredded
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
Cook yakisoba noodles according to package directions. Drain well. Measure out 11 oz. of cooked noodles and save the rest for another meal.
In a large pan, heat olive oil over medium high heat. Add onion and celery and cook until tender, about 3-4 minutes, stirring often. Stir in cabbage until heated through, about 1 minute.
Stir in noodles and soy sauce mixture until well combined, about 2 minutes. Serve immediately.
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