If possible use Japanese Udon noodles for a more authentic taste.
Panda Express Chow Mein
1 Tablespoon vegetable oil
2 scallions, trimmed, and cut crosswise into 1/2-inch thick pieces
1-1/2 Cups sliced Napa cabbage
1/4 Cup sliced celery
1/4 Cup bean sprouts
1/4 Teaspoon granulated sugar
1/2 Cup chicken broth
1/2 Tablespoon soy sauce
1 Teaspoon Oriental sesame oil
1/2 Tablespoon cornstarch, dissolved in 1 tablespoon cold water
Red pepper flakes, to taste
1/4 Pound cooked vermicelli noodles or if possible Chinese Udon, cooked and drained
In a large heavy skillet heat vegetable oil until hot but not smoking. Stir-fry the scallions, cabbage, celery and bean sprouts for 3 minutes, or until the cabbage is wilted.
Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes.
Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Season to taste with red pepper flakes. Simmer until heated through and serve over noodles.
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