A copycat of Panda Express chow mein which means the ingredients in the recipe would be a little different. I changed Napa cabbage to carrot and use the green pea sprouts instead of mung bean sprouts.
I don’t use celery as I don’t have it on hand. Anyway it is a Healthy Vegetable Chow Mein recipe. For an easy start of Chinese wok-fried noodle cooking, try Chinese Shrimp Chow Mein.
- 7oz. chow mein (soft noodles)
- 3 1/2 oz. bean sprouts/green peas sprout
- 3 1/2 oz. carrot/Napa cabbage
- 2 green onions, chopped
- 2 oz. celery, optional
- 1/4 cup chicken broth
- 2 tbsp soy sauce
- 1/2 tsp sugar
- 1 tbsp ketchup
- 1/4 tsp salt
- 2 cloves garlic, chopped
- 2-3 tbsp peanut oil for frying
- Rinse beans sprouts, slice carrot into thin strips, chop green onions and garlic. Measure out the chow mein noodles and ketchup.
- Heat a wok to medium at medium high heat with oil, add garlic and stir fry briefly until aromatic. Combine together the carrot.
- Continue stir fry the carrot for about 2-3 minutes or until it is tender. Stir in the green peas sprouts (bean sprouts are ok too). Well mix.
- Add the chow mein noodles; use chopsticks to toss it well with other ingredients. Mix in all sauce ingredients, except ketchup and salt.
- Stirring constantly until the sauce is thicken and noodles are cooked through, add more broth if desired. Stir in ketchup and salt.
- Whisk all ingredients well, sprinkle the green onions on the top, make a taste test, and adjust the seasonings if desired. Serve it hot.
If you have enough time, try to fired the noodles separately and then add to the vegetables at the end.