I made this for years using expensive Chinese Chow Mein noodles. $4 for 6 oz seemed a bit steep. Especially because I make it every other week. I decided to use thin spaghetti one night and never looked back. $1 for 16 oz? Yes, please! So while it might not be 100% authentic, it is 100% delicious! I love my veggies, so I usually add in a few more that Panda doesn’t use.
1 Tablespoon Sesame Oil
Tablespoon Vegetable Oil
1 medium Onion; chopped
2 ½ cups Cabbage; shredded
1 cup Celery; thinly sliced
16 ounces Thin Spaghetti
1 Tablespoon Oyster Sauce
3 Tablespoons Soy Sauce
2 cloves Garlic; finely minced
2 teaspoons fresh Ginger; grated
1 teaspoon Chile Paste
Salt and Pepper to taste
- Bring a large pot of liberally salted water to a boil. Add the pasta and cook until almost al dente; about 10 minutes.
- Meanwhile, heat a large skillet, Dutch oven or wok over medium-high heat and add in the oils. Once hot, add the vegetables and sauté until tender before adding in the garlic and ginger; cooking until just fragrant.
- Toss the pasta, sauces and seasonings into the vegetables, adding more oil if needed, and continue to toss until the pasta is crispy and all of the ingredients are evenly distributed.
- Enjoy!
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Ash's In The Kitchen 
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