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Panda Express Style Chow Mein

Having a Panda Express across the street from your apartment can be a dangerous thing when a large order of chow mein only cost $3.  We recently discovered this, having been eating vegetarian since January 2nd.  It was one of the only options we could eat…thankfully!  For the first time, we actually didn’t leave feeling overly full or sick to our stomachs. 

Anyways, it made us crave even more the next day, so we decided to take on the challenge of making it.  We Googled some recipes and ended up going with a video series we found on YouTube.  It was super simple and easy to follow.  Check it out here!  We only ended up adapting a couple of things.      

Panda Express Style Chow Mein



  • 8 oz package of egg noodles
  • 1/4 cup sliced white onion
  • 1/4 cup chopped cabbage (we’ll be using 1/2 cup next time)
  • 1/4 cup chopped celery
  • 1/4 cup mung bean sprouts (we chopped them)
  • 1 T vegetable oil (we used olive oil, but I think we’ll try veg next time)
  • 2 tsp of minced ginger
  • 2 T of minced garlic (or 4 cloves)
  • 1/2 tsp of crushed red pepper
  • 1/4 cup low sodium soy sauce
  • 2 T of water
  • Note shown: Splash of rice vinegar


1. Slice the onion and chop the celery, cabbage, and bean sprouts.  Note shown: Bring a big pot of water to a boil for the noodles.


2. Heat up the skillet on high and put 1 T of oil.  Once hot, add the vegetables. 


3. Add the garlic, ginger, and crushed red pepper.  Bring heat to medium-high and stir fry until the cabbage is wilted. 


4. While the vegetables are stir-frying, the water should be at a boil.  Add the 8oz package of noodles and cook for about 6 minutes.  Drain the water in a colander. 

Sorry! Hard to get a picture with the steam.


5. When the stir fry is ready, it should look similar to the picture below.  Now you’re ready to add 2 cups of low sodium soy sauce and 2 T of water. 


DSCN3721 DSCN3723

6. When the soy sauce has been stirred in, pour the cooked noodles on top.  Stir all ingredients together completely.  Put a splash of rice vinegar and toss once more. 


Voila!  You are done.  Now enjoy with your favorite Asian-inspired entree. 


We’re definitely excited about experimenting with various Asian-inspired dishes after creating this one. 


7 Responses

  1. Yum! So simple, I love it. Cabbage is my new fav addition to stir frys!!

  2. yum! matt loves asian inspired dishes, ill have to try this out! congrats on going meat-free. ive been eating meat for almost a full year now. its funny how things change!
    by the way, i love the industrial size minced garlic! have a great weekend guys!

  3. YUM! Eating vegetarian can be challenging especially when you go “cold turkey” (pun partially intended) haha Glad you guys are finding opportunities in the challenge!

  4. I’m so glad you two blogged this recipe. This is my son’s favorite, but I never thought of making it at home until now and especially a healthier version. Tomorrow it’s on the menu for dinner. I will let you know how it turns out, but I’m sure it will be tasty!

  5. what does T mean teaspoon or tablespoon

  6. EDIT YOUR STEP 5!!! It says add 2 cups of low sodium Soy Sauce!!! HEAVEN FORBID!!!

  7. How many servings is it & what does T mean ?

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