Start by cooking the Chinese egg noodles according to the package instructions. Once cooked, drain and set them aside. A little tip: rinse them under cold water to prevent them from sticking together.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic and ginger. Sauté for about 30 seconds, or until fragrant—be careful not to burn them!
Next, toss in the sliced onions, chopped celery, and cabbage. Stir-fry the mixture for about 3-4 minutes, or until the vegetables are tender yet still crisp.
Once the vegetables are cooked to your liking, add the drained noodles to the skillet. Using a wooden spoon or spatula, gently toss the noodles with the vegetables.
Pour the chicken broth and tamari soy sauce over the noodle and vegetable mixture. Add the white pepper and sesame oil. Continue to stir-fry everything together for another 2-3 minutes.
Finally, fold in the bean sprouts and cook for an additional minute to add a delightful crunch and freshness.
Once everything is heated through and well combined, remove the wok from heat. Serve your homemade Panda Express Chow Mein Copycat hot, garnished with additional bean sprouts if desired.
