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Prep 5 minutesmins
Cook 10 minutesmins
Total 15 minutesmins
Quick and easy, better than takeout Panda Express chow mein in under 15 minutes. This copycat recipe features fresh, crisp vegetables stir-fried with thin noodles and tossed in a mouthwatering sauce.
We all know and love Panda Express, so let’s make it at home! My Panda Express chow mein recipe is even better with perfectly charred noodles, crisp cabbage and celery, all tossed together with an incredibly flavorful, savory stir-fry sauce.
Chow mein is a popular Chinese stir-fried noodle dish made with thin fresh egg noodles, aromatics, vegetables, a protein, and a soy sauce-based stir-fry sauce. Panda Express chow mein is slightly different, with a more soy-forward, slightly sweet flavor profile. Panda Express also only uses cabbage and celery as its main vegetables.
Chow mein is typically cooked in a wok for a signature “wok hei” smoky flavor and slightly charred, crispy noodles. You can serve these stir-fried Chinese noodles as a side dish with your favorite Chinese takeout classics like Chinese chicken and broccoli or Mongolian beef!
Ingredients
You can find all the ingredients for this copycat Panda Express chow mein recipe at your local Chinese grocery market. Full measurements and links to everything I used are in the recipe card below.
Sauce
Light Soy Sauce: is the base of the chow mein sauce that adds a salty, umami flavor.
Oyster Sauce: adds a rich, briny, umami layer to the sauce.
Dark Soy Sauce: adds a dark brown coloring and a slightly sweet soy sauce flavor.
Sugar: gently sweetens the noodles.
Sesame Oil: adds a hint of nutty umami finish.
Ground White Pepper: for added seasoning.
Stir Fry
Chow Mein Noodles: are thin, egg noodles that are sold fresh in the refrigerated section in Asian grocery stores.
Neutral oil: any neutral flavored oil with a high smoke point like avocado oil, vegetable oil or canola oil.
Onion and Garlic: are the main aromatics.
Celery and Green Cabbage: are the fresh, crisp vegetables in the stir fry.
Substitutions and Additions
Substitutions
Pre shredded coleslaw mix: instead of cabbage for more veggies.
Soy sauce alternatives: tamari, or coconut aminos for a gluten free alternative.
Vegan oyster sauce: for a vegan alternative
Black pepper: an alternative to white pepper
Noodles: yakisoba noodles, lo mein noodles, ramen noodles, or even spaghetti noodles.
Additions
Ginger: for more aromatics
Protein: chicken, beef, shrimp, tofu, etc.
Vegetables: broccoli, carrots, cauliflower, snap peas, mushrooms baby corn, etc.
Here are the step-by-step instructions for how to make this Panda Express chow mein recipe.
Quickly blanch the noodles in boiling water for 10-30 seconds, or according to the package instructions. Drain and set aside.
In a small mixing bowl, mix the sauce ingredients until combined.
Heat 3 tablespoons of oil in a work or large pan over medium-high heat. Then saute the onions and garlic until fragrant.
Next add the cabbage and celery and saute until softened about 2 minutes.
Add the noodles and sauce and toss until everything is combined. Then spread the noodles flat against the wok, untouched, for an additional 1 minute to sear the noodles.
Serve immediately and enjoy!
Expert Tips
Mise en place. Chow mein cooks fast. Have everything prepped, measured, and ready to go next to your cook station before you turn on the stove.
Use a hot wok. The key to cooking quickly and evenly with a nice smoky “wok hei” flavor is to use a hot wok.
Char the noodles. After adding the noodles, spread them across the wok in a flat, even layer and let them sit for 30 seconds to 1 minute untouched for a nice crisp char.
Don’t overcook the vegetables. Avoid overcooking the vegetables for a crisp contrast.
Storage Instructions
You can store any leftover Panda Express chow mein in an airtight container in the refrigerator for up to 4 days.
Reheat: Add 1 tablespoon of oil to a wok over medium-high heat, then toss the leftover Panda noodles until warmed through. Or microwave covered with a wet paper towel in 30-second increments until warmed.
Pairing Suggestions
Panda Express chow mein can be served on its own for lunch or dinner, or with the following pairing suggestions.
No. Chow mein features stir-fried thin, crispy noodles with a minimal amount of sauce, whereas lo mein uses boiled, softer, and thicker noodles tossed in a larger amount of sauce.
What kind of noodles should I use?
For this recipe, we used fresh chow mein noodles, thin egg noodles usually sold fresh in the refrigerated section of an Asian grocery store. Alternatively, you can use yakisoba noodles, lo mein noodles, ramen noodles, or any noodles of your choice.
Can I add protein to this chow mein recipe?
Yes! You can cook any protein of your choice, like chicken, beef, shrimp, or tofu, in advance and then add it to your Panda Express noodles afterward.
Quick and easy, better than takeout Panda Express chow mein in under 15 minutes. This copycat recipe features fresh, crisp vegetables stir-fried with thin noodles and tossed in a mouthwatering sauce.
Blanch the noodles. In a small pot, bring water to a boil over high heat. Quickly blanch the noodles for 10-30 seconds or according to the package instructions. Drain and set aside.
Mix the sauce. In a small mixing bowl, combine soy sauce, oyster sauce, dark soy sauce, water, sugar, sesame oil, and white pepper. Mix until well combined.
Heat aromatics. Heat 3 tablespoons of oil in a wok or large pan over medium-high heat. Sauté the onions and garlic until fragrant, about 1 minute.
Add vegetables. Add the cabbage and celery, and sauté until softened, about 2 minutes.
Add noodles and sauce. Add the noodles and sauce, and toss until everything is evenly coated, about 2-3 minutes. Then, spread the noodles flat against the wok and let them sear for an additional 1 minute.
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