I find myself addicted to Chow Mein served at Panda Express, and have tried cooking it several times, failing each time.
I have followed these recipes:
The secret seems to be sugar+chicken broth.
However each time I make it I can never get the noodles quite right. They turn out mushy, and half of them stick to the pan.
I've tried vermicelli, Annie Chung's chow mein, and egg noodles.
How do I get nice, firm, golden chow mein noodles?