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
Tenzin L
simple and awesome recipe! thanks for sharing!! 😋
Christie Lai
Thank you so much for making my recipe and for sharing your positive experience, Tenzin!
Barbara
I've use non-flavored ramen, but just a light blanch for less than 3 minutes. chilled and then mixed with remaining ingredients. Turned out great!
Christie Lai
Thank you for making my recipe and for sharing your positive experience, Barbara! Glad it worked out well with ramen!
Jd
I'm nt good in cooking noodles, but will try to make your recipe
Paul Saffell
Just made this for dinner with some homemade General Tso's! It was amazing!
Christie Lai
So thrilled to read this! Thanks so much for making my recipe Paul!
JOSE G DUMLAO JR
Will cook this for my dinner
Maria
I sauteed chopped chicken and used Nu Pasta instead of the noodles.
This recipe is a keeper!
Christie Lai
Thanks so much for making my recipe Maria, so glad the Nu Pasta worked well as a substitute. Have a lovely day!
Dee
Delicious. Thank you for sharing
Christie Lai
Thanks so much for making my recipe, Dee! Happy that you enjoyed it 🙂
Jamee
This turned out so good! I’ll be making this often.
Christie Lai
Thanks so much for making my recipe, Jamee! So happy to hear you enjoyed it and I appreciate the kind review 🙂
Lisa
This was really great for a weeknight meal. I cooked some shrimp ahead of time in the wok.
christieathome
Thanks so much for sharing your kind and positive review, Lisa! I'm so happy it worked out well for a weeknight meal with shrimp 🙂 Have a lovely day!
Roxy
Love it and family did too😊
christieathome
Thanks so much for making my recipe, Roxy! So happy to hear that the family enjoyed 🙂
Chanel Pugh
Can I use ramen noodles or spaghetti if I can't find chow mein noodles?
christieathome
Ramen noodles or soba noodles could work well! You could use spaghetti but just prepare them according to package directions instead of what's indicated in my recipe instructions.
Sue
To me this had better flavor than Panda. Panda chow mein is a little bland. I used yakasobi noodles, I didn't have any cabbage, I added some chicken breast to it and the rest is history. Only thing I didn't realize is the sodium content and that's my fault for not checking it out I should have known better with the soy sauce and oyster sauce combinations. I did add some extra garlic to it when I stir fried chicken. I'm thinking of adding another package of noodles to it. So far this is the best copycat panda chow mein recipe I have come across. Thank you for sharing!
christieathome
Thanks so much for making my recipe and for the kind review, Sue! I am so thrilled to hear it's better than Panda Express 🙂 Feel free to sub the regular soy sauce with low sodium soy sauce for a lower sodium content for next time.
Tom McSpammerSpam
I just wondered how its possible to incorporate spam into this??
christieathome
Hi Tom, you can pan fry your diced spam first in some oil over medium heat until golden brown, then remove and set aside and add it back in when your noodles are tossed with all the other ingredients.
Patricia Geiken
FANTASTIC idea Tom!! I LOVE Spam ❤️ 😋
Brandi
Do you have a picture or brand of noodles that you used?
christieathome
Unfortunately I don't but the brand is called "Hung Wang Foods Inc. Cantonese Style Steamed Noodles Chow Mein" if you do a quick google search for the image.
Motie
I could not find chow mein noodles with egg. I tried the Fortune Yakisoba stir fry noodles. They worked well in this recipe. I also tried Sun Luck dry Chuka Soba chow mein noodles. They were OK, but not nearly as good as the Yakisoba noodles. Next I will try some generic egg noodles. I made the recipe with snow peas and bean sprouts, celery and onion. It was very good. It was also good with cooked chicken pieces mixed in. Next I will make it with cabbage.
christieathome
Thanks for making my recipe, Motie! I hope it works out even better with generic egg noodles.
Ashley
I work at Panda Express and thought this recipe was pretty good. Although when she says to boil the noodles it’s not longer chow mein it’s lo mein. Chow mein noodles are meant to be fired🙂 (at least that’s what that tell us at panda lol)
christieathome
Thanks for making my recipe, Ashley 🙂 Glad it's Panda Express approved!
Stella Olander
PHENOMENAL CHOW MEIN!!!!
Christie Lai
Thank you so much for making my recipe and for the kind review, Stella! So happy that you enjoyed my recipe 🙂