Skip the takeout line tonight. This easy panda express chow mein recipe takes 15 minutes and serves best as a side. Enjoy chewy noodles and crunchy cabbage in a savory sauce.
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Trying this Chinese dish at Panda Express for the first time years ago in Texas sparked my obsession with its dry, smoky texture. Replicating that distinct takeout style at home requires keeping the pan hot. Stir-frying the vegetables over medium-high heat for exactly 1 minute creates a dry sear. This steady heat prevents the cabbage from sweating, keeping the noodles loose without using excess oil.
Why My Recipe Works
- Pre-boiled egg noodles: Using chilled, pre-cooked noodles ensures they fry cleanly without sticking or turning mushy.
- Dual-sauce umami base: Combining oyster sauce and soy sauce builds deep, savory complexity without needing sugar.
- Layered aromatics: Searing garlic right before adding liquids extracts maximum aroma without burning the cloves.
Ingredients & Substitutes
Exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Fresh Chow Mein Noodles: Fresh, refrigerated pre-cooked noodles give a bouncy texture and do not stick. (Sub: Fresh yakisoba)
- Celery: Slice thin on an angle for that crisp takeout texture. (Sub: Mung bean sprouts)
- Cabbage: Green cabbage stays crisp. Do not use napa cabbage as it releases too much water. (Sub: Bok choy)
- Onion: Slice into thin strips. (Sub: Shallots)
- Vegetable Oil: High smoke point oil ensures a good hot sear. (Sub: Avocado oil or canola oil)
Noodle Sauce
- Regular Soy Sauce: Gives the dish its main salty, savory flavor base. (Sub: Light or low-sodium soy sauce)
- Oyster Sauce: Adds deep umami flavor and helps the sauce stick to noodles. (Sub: Vegetarian stir-fry sauce)
- Dark Soy Sauce: Provides that iconic deep, rich brown color. (Sub: Dark mushroom soy sauce)
- Toasted Sesame Oil: Adds a distinct nutty aroma at the end.
- Garlic: Use fresh and finely minced. (Sub: Jarred minced garlic)
- Cornstarch: Thickens the sauce into a glossy glaze that coats every strand. (Sub: Potato starch or tapioca starch)
- Low-Sodium Chicken Stock: Adds liquid to the sauce without washing out the flavors.
Note: These ingredients are typically available at most Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make Panda Express Chow Mein:
- Mix the sauce: Whisk the regular soy sauce, oyster sauce, dark soy sauce, toasted sesame oil, minced garlic, chicken stock, and cornstarch until smooth.
- Blanch the noodles: Add the fresh chow mein noodles to boiling water and cook for 20 to 30 seconds until fully loosened.
- Drain the noodles: Strain the noodles thoroughly, and do not rinse them with water.
- Sear the vegetables: Heat 1 tablespoon of vegetable oil over medium-high heat. Stir-fry the sliced onions, green cabbage shreds, and celery for 1 minute until slightly softened.
- Combine ingredients: Push the vegetables to one side of the pan. Add the remaining oil, blanched noodles, and prepared sauce into the empty space.
- Toss and coat: Continuously mix all ingredients together until the savory sauce thickens into a glossy glaze that evenly coats every strand.
Expert Tips
- Prepare all ingredients beforehand because the fast stir-fry process requires immediate pan additions.
- Dry the blanched noodles completely before adding them to prevent the sauce from thinning.
- Keep vegetables moving constantly to create a dry, smoky sear without burning them.
- Whisk the sauce right before pouring to reintegrate the settled cornstarch.
- Use tongs for tossing to separate the noodle strands without breaking them apart.
Variations
- Gluten-free swap: Use cooked gluten-free spaghetti in place of the wheat noodles, and use tamari and a gluten-free oyster sauce instead of standard soy and oyster sauces.
- Vegetarian adaptation: Swap the traditional oyster sauce for an equal amount of vegetarian stir-fry sauce to preserve the deep umami flavor.
- Protein boost: Sear sliced chicken breast, flank steak, pork strips, or firm cubed tofu in the pan first, then set it aside and toss it back in with the noodles during the final step.
Pairing Suggestions
This copycat Panda Express chow mein serves well with:
- Panda Express Orange Chicken: Sweet citrus glaze balances the savory noodle sauce.
- Garlic Green Beans: Snappy, vibrant greens contrast the chewy wheat texture.
- Crispy Egg Rolls: Crunchy vegetable wrappers offer an easy starter contrast.
Storage & Reheating
- Refrigerator: Store cooled leftover noodles in the refrigerator for up to 4 days using an airtight container.
- Freezer warning: Freezing is not recommended because the thawed noodles and vegetables turn soft and mushy.
- Reheating: Reheat in a pan over medium heat for 3 to 5 minutes or microwave on high for 2 minutes.
FAQ
Why are my chow mein noodles sticking to the pan?
Noodles stick when they are too wet or the pan is not hot enough. Ensure the blanched noodles are completely dry and shaken out before hitting the hot, oiled surface.
How do I get that smoky takeout flavor at home?
Use a heavy skillet or wok on medium-high heat and keep the ingredients moving constantly. This rapid movement flashes off surface moisture, mimicking a commercial wok sear.
Can I use dry noodles instead of fresh refrigerated ones?
Yes, but you must boil them until just undercooked, rinse with cold water, drain completely, and toss with a few drops of neutral oil to prevent clumping before frying.
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📖 Recipe
Easy 15-min. Panda Express Chow Mein
Skip the takeout line tonight. This easy panda express chow mein recipe takes 15 minutes and serves best as a side. Enjoy chewy noodles and crunchy cabbage in a savory sauce.
Ingredients
- 1 lb chow mein noodles fresh kind
- 2 cups cabbage thinly sliced
- 1 cup celery sliced
- 1 small onion sliced
- 2 tablespoon vegetable oil or any neutral oil
Noodle Sauce
- 2 tablespoon regular soy sauce or light soy sauce
- ½ tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 1 tablespoon sesame oil toasted kind
- 2 garlic cloves minced
- ½ tablespoon cornstarch
- ¼ cup chicken stock low-sodium
Instructions
- Whisk the regular soy sauce, oyster sauce, dark soy sauce, toasted sesame oil, minced garlic, chicken stock, and cornstarch until smooth. Set aside.
- Add the fresh chow mein noodles to boiling water and blanch for 20 to 30 seconds until fully loosened.
- Strain the noodles thoroughly, and do not rinse them with water.
- Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Stir-fry the sliced onions, green cabbage shreds, and celery for 1 minute until slightly softened.
- Push the vegetables to one side of the pan. Add the remaining oil, blanched noodles, and prepared sauce into the empty space.
- Continuously mix all ingredients together until the savory sauce thickens into a glossy glaze that evenly coats every strand.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 478kcal | Carbohydrates: 87g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 0.5mg | Sodium: 1632mg | Potassium: 201mg | Fiber: 8g | Sugar: 5g | Vitamin A: 149IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 4mg
Cindy
Can this be made in the Instant Pot?
If so how would I do it?
Thanks
Christie Lai
Thanks for your inquiry! Unfortunately I have not tested this recipe in the instant pot, so I am not able to share instructions on how to do that.
Dina
I’m confused about the 1 lb chow mein noodles. How many packages do you use?
Christie Lai
I used 1 package which weights 1 lb / 16 oz / 454 grams.
Diane
Thank you for recipe. I am questioning the 1 min cook time. That’s hardly enough to heat it up let alone soften the cabbage and celery. I cooked it till slightly tender. Will make it again with tweaks:)
Ty. Diane.
Christie Lai
Hi Diane, thanks for making my recipe and for leaving this review! Feel free to cook it longer if you wish but the veggies should remain crisp yet slightly tender, hence the 1 minute cooking time.
Jan Gill
Great recipe! Was out of dark soy sauce so added a bit more regular with a bit of molasses. I live 20 miles from Panda Express so this went in the front of my Keeper file. Thanks for sharing!
Christie Lai
Thank you so much for making my recipe and for leaving a positive review, Jan! So glad to hear that it worked well with regular soy sauce. Have a great day!
Barb McLaughlin
I made this last night and will say it is as close to Panda Express as you can get. I added some cornstarch to my marinade with a small amount of baking soda and the meast was chinese restraunt quality. thank you for sharing.
Christie Lai
Thank you so much for the kind and positive review, Barb! 🙂 So glad you liked it!
Phyllis
Love Chinese food and always what to make it but didn’t have any recipes
Amber
My family loved this recipe! I make it every two weeks or so now. I added some shrimp to it for a protien...delicous!
Christie Lai
Fantastic - thank you so much for making my recipe and for leaving this positive review, Amber! Glad the whole family enjoyed it!
Amber
My family loved this recipe. We will never eat take out again!
Christie Lai
Haha! Happy I could help. Thank you so much for making my recipe and for leaving this positive review, Amber!
Tammy
This recipe is AWESOME!! I make it often and it’s a big hit with the family
Christie Lai
Thank you so much for making my recipe! Glad you and your family enjoyed it!
Kelly
Really enjoyed this, was just as good as take away if not better.
Christie Lai
Thank you so much for the positive feedback and for making my recipe! Glad you enjoyed it and found it better than takeaway!
Dawn
I need to try this, but was curious what kind of cabbage... just regular green or Chinese?
Christie Lai
Regular green cabbage
Lisa
Wow pretty sure this is better than Panda Express. It was very delicious!
Christie Lai
So glad you feel that way! Thank you so much for making it.
Bob
Very tasty and hit the spot indeed
Christie Lai
So glad you liked it! Thank you so much for making it.