The exact origins of chow mein are not entirely clear, but historians suspect this dish was born in northern China millennia ago. Thousands of years later, it’s now been popularized by a beloved chain with a cute panda mascot.
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The key to any stir fry is having all the prep done beforehand—because when you’re working with a hot wok, you gotta move quickly. In this copycat recipe, cabbage and celery are cooked just slightly so the dish retains some crunchiness. If you can’t find fresh yakisoba noodles, any fresh or dried wheat noodle would work as a substitute, so long as you cook them al dente.
Ingredients
- 3(5.6-oz.) packages fresh yakisoba noodles or 1 lb. dried wheat noodles
- 1/2 c.reduced-sodium soy sauce
- 1/2 c.sesame oil
- 1 tbsp.rice vinegar
- 1/4 tsp.white or black pepper
- 1 tbsp.granulated sugar
- 1 tbsp.oyster sauce
- 1 tbsp.vegetable or canola oil
- 1/2small head green cabbage, thinly sliced (about 4 c.)
- 4large celery stalks, sliced on an angle (about 2 c.)
- 1/2medium white onion, diced (about 1 c.)
- 3cloves garlic, minced or grated
- 1 tbsp.minced or grated fresh ginger
Directions
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- Step 1Fill a wok or large, high-sided skillet with water and bring to a boil. Once boiling, add noodles and cook just until loosened, about 2 minutes. Drain and set aside.
- Step 2In a small bowl, whisk soy sauce, sesame oil, rice vinegar, pepper, sugar, and oyster sauce.
- Step 3Heat wok over high (make sure it’s completely dry) and add oil. Once oil begins smoking, add cabbage, celery, and onions. Stir-fry, mixing frequently, until slightly softened and wilted, about 3 minutes. Add garlic and ginger and cook until just fragrant, about 1 minute.
- Step 4Add noodles and, using tongs, toss until completely combined.
- Step 5Give sauce a quick whisk and add to wok. Toss until combined and noodles are completely coated in sauce, being careful not to break noodles into small pieces.
