Simple Copycat Recipes

1 Slice your veggies, rinse/drain noodles, and whisk together all sauce ingredients in a small bowl. Once you start cooking, things move fast.
3 If using fresh chow mein noodles, blanch for 30 seconds, rinse, and drain. If using shelf-stable yakisoba noodles, rinse under warm water and loosen gently with your hands. Set aside.
5 Heat 2 tbsp oil in a large wok or nonstick skillet over high heat. Add onion and celery. Stir-fry for 1–2 minutes until softened slightly.
6 Add cabbage and garlic. Cook another 1–2 minutes, just until the cabbage is slightly wilted but still crisp.
8 Drizzle a little more oil if needed. Add the drained noodles and stir-fry for 1–2 minutes, letting them char slightly for texture.
10 Pour the sauce over everything. Toss well with tongs or two spatulas until the noodles are fully coated and the sauce slightly thickens (2–3 minutes). The noodles should be glossy and saucy—not dry or wet.
12 Add chopped green onions if using, and serve hot!