Imagine that, instead of spooning out Takeout Chow Mein from one of the iconic boxes, you could ladle it out at will, from your own pan! Imagine no longer and grab your forks! Tender noodles and crisp vegetables coated in a sweet and savory sauce are yours for enjoying any time you want! Aromatic, speedy, and scrumptious, Takeout Chow Mein is a refreshing and customizable dish you whip up in a hurry. Your takeout menu will start gathering dust!
Ingredients• 3 (5.6-ounce) packages of fresh yakisoba noodles, or 1 pound of dried wheat noodles • 1/2 cup reduced-sodium soy sauce • 1/2 cup sesame oil • 1 tablespoon rice vinegar • 1/4 teaspoon white or black pepper • 1 tablespoon granulated sugar • 1 tablespoon oyster sauce • 1 tablespoon vegetable or canola oil • 1/2 small head of green cabbage, thinly sliced • 4 large celery stalks, sliced at an angle • 1/2 medium white onion, diced • 3 cloves garlic, minced or grated • 1 tablespoon fresh ginger, minced or grated
Fill a wok or large, high-sided skillet with water.
Bring the water to a boil.
Once boiling, add the noodles and cook just until loosened, about 2 minutes.
Drain the noodles and set them aside.
In a small bowl, whisk the soy sauce, sesame oil, rice vinegar, pepper, sugar, and oyster sauce.
Dry the wok completely.
Heat the wok over high heat.
Add the oil.
Once the oil begins smoking, add the cabbage, celery, and onions.
Stir-fry, mixing frequently, until slightly softened and wilted, about 3 minutes.
Add the garlic and ginger and cook until just fragrant, about 1 minute.
Add the noodles and, using tongs, toss until completely combined.
Give the sauce a quick whisk and add it to the wok.
Toss until combined and the noodles are completely coated in the sauce, being careful not to break the noodles into small pieces.