Copycat Panda Express Chow Mein
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If you’ve ever been to Panda Express (I mean, who hasn’t?!), you know that the Panda Express Chow Mein is one of the most popular menu items. What’s not to love about stir-fried noodles tossed with cabbage and celery in a slightly sweet soy-based sauce? It’s simple and flavorful, but I’m telling you, with my recipe, you can make the iconic side dish at home in just 20 minutes. That’s just as delicious as the real thing—but way better, in my opinion!
Pair it with my Mongolian Beef, Healthy Orange Chicken, Cashew Chicken Stir Fry, Kung Pao Meatballs, or Easy Beef and Broccoli.
Skip tonight’s takeout and make this budget-friendly, easily customizable copycat recipe home. Your family will be asking for it regularly!
Table Talk with Tawnie
After recipe testing this chow mein for 2 months (which sounds so long but I only made it about 5 times within that time period haha), I’m finally confident and happy to say this recipe is SO DANG GOOD! I am a firm believer that homemade it just better in general and that is so true with this recipe. I actually ordered a side of the Panda Chow Mein during my recipe testing and would taste mine, and then taste Panda’s side by side. My recipe noticeably has much more flavor, is more fresh tasting, and overall a better experience. I was actually shocked at how little flavor Panda’s chow mein actually had! Needless to say, I hope you love my recipe and I can’t wait to hear what you think of this 20 minute dish!
- Noodles: I use packaged dry ramen noodles (such as Yakisoba) for my recipe. See my tips section below for more noodle options!
- Veggies: I use green cabbage, diced celery, and green onion. Some recipes call for a white onion, but I enjoy the flavor of the green onion.
- Sauce: you’ll need some rice vinegar or shaoxing cooking wine/Chinese cooking wine, soy sauce, sugar, sesame oil, oyster sauce, cornstarch, water or broth, and white pepper. The cornstarch helps to thicken the sauce just a little to coat the chow mein.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Whisk together sauce ingredients
Simply whisk them all together in a bowl or measuring cup and set aside for now.
Cook the veg
Cook the cabbage and celery in oil in a oil, then push them to the side of the wok to add in the green onions and garlic.
Add cooked noodles & sauce
Add in the ramen noodles and the sauce. Mix all together. Stir fry over medium heat until the ramen is heated through and serve with more green onions on top!
Expert Tips
- Noodle options:
- I usually have the dry Yakisoba ramen noodles in our pantry and use those often. Now these aren’t as thick as the ones Panda Express uses, but they’re still good.
- Fresh refrigerated Yakisoba noodles are easily found and a great option. (more similar to Panda Express).
- Dried or fresh chow mein noodles are a good option.
- Lo Mein noodles are softer and thicker than chow mein noodles, but still another option.
- Thin spaghetti could even work in a pinch!
- Keep the veggies crisp: you only need to stir-fry the veggies for a few minutes to help maintain a slight crunch.
- Prep ingredients before cooking: this recipe comes together quickly. Have everything measured, chopped and ready to go before you begin.
- Don’t overcook the noodles: They should be chewy, not mushy!
- If serving with chicken or a protein, use a Panda Sauce if you really want your meal to taste like Panda!
Variations / Substitutions
- ✔ Add protein – Chicken, shrimp, steak, or beef for extra heartiness.
- ✔ Make it spicy – Add red pepper flakes or sriracha.
- ✔ Add more veggies: It will be different than Panda’s but feel free to add bell peppers, carrots, broccoli, snow peas, or mushrooms.
- ✔ Vegetarian or vegan options: Replace oyster sauce with hoisin sauce or mushroom sauce, use tofu, tempeh, or extra veggies instead of meat.
Storage / Freezing
- ✅ In the fridge: 3–4 days (store in an airtight container)
- ✅ Reheat method:
- ✔ Heat a wok or skillet over medium-high heat.
✔ Add 1–2 teaspoons of oil (vegetable or sesame)
✔ Stir-fry the chow mein for 3–5 minutes, tossing frequently.
✔ If dry, add a splash of water or soy sauce to revive the noodles.
- ✔ Heat a wok or skillet over medium-high heat.
FAQs
What type of pan should I use if I don’t have a wok?
Use a 12-inch or larger skillet for enough surface area or a cast iron skillet is great for high heat cooking. A wide, nonstick frying pan works well, too.
What is the best oil for making chow mein?
Really anything neutral with a high smoke point: vegetable oil, canola oil, avocado oil, or peanut oil.
Why are my noodles mushy?
❌ Overcooking the noodles – Cook until just al dente.
❌ Cooking noodles in the sauce – Always add them after stir-frying the veggies.
❌ Using too much liquid – Chow mein should be lightly coated, not soaked.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Copycat Panda Express Chow Mein
Ingredients
For the sauce
- 1/4 cup soy sauce
- 1 Tbsp. Shaoxing wine/Chinese cooking wine (sub rice vinegar)
- 2 tsp. sugar
- 1 tsp. toasted sesame oil (add more if you like the sesame oil flavor )
- 1 tsp. osyter sauce
- 1 tsp. cornstarch
- 1-2 Tbsp. water or chicken stock
- pinch white pepper
For the stir fry
- 1 Tbsp. canola or vegetable oil
- 3-4 cups thinly shredded cabbage
- 2 stalks celery, slice thinly
- 4 green onions, chopped into 1-2 inch segments
- 3 cloves garlic, roughly chopped
- 3 packages (~8-10 ounces, cooked) ramen noodles* (I use the dry yakisoba ramen noodles, discard the seasoning packets. )
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- *Ramen noodles: I like to spin the cooked ramen in a salad spinner to remove excess water and toss in a little oil to help prevent them from sticking. I cook them just right before adding into veggies because they can clump together if you cook them too early. See the note below for more options of different noodles to use.
- Whisk together the sauce ingredients and set aside.1/4 cup soy sauce, 2 tsp. sugar, 1 Tbsp. Shaoxing wine/Chinese cooking wine, 1 tsp. toasted sesame oil, 1 tsp. osyter sauce, 1 tsp. cornstarch, 1-2 Tbsp. water or chicken stock, pinch white pepper
- Heat oil in a wok over high heat. Once the oil is hot add the cabbage and celery, and cook 3-4 minutes, stirring around about every 30 seconds or so, we want to cook them but still want to have a little bit of crunch. Push them to the side of the wok.1 Tbsp. canola or vegetable oil, 3-4 cups thinly shredded cabbage, 2 stalks celery, slice thinly
- Add a little more oil to the empty side of the wok, then add in green onions and garlic stir for just 30 seconds, then stir together with the cabbage.4 green onions, chopped into 1-2 inch segments, 3 cloves garlic, roughly chopped
- Add in the ramen noodles and the sauce. Mix all together. Stir fry over medium heat until the ramen is heated through.3 packages (~8-10 ounces, cooked) ramen noodles*
- Serve with more green onions on top. Taste and adjust, adding more soy sauce.
Notes
- ✅ In the fridge: 3–4 days (store in an airtight container)
- ✅ Reheat method:
- ✔ Heat a wok or skillet over medium-high heat.
✔ Add 1–2 teaspoons of oil (vegetable or sesame)
✔ Stir-fry the chow mein for 3–5 minutes, tossing frequently.
✔ If dry, add a splash of water or soy sauce to revive the noodles.
- ✔ Heat a wok or skillet over medium-high heat.
- The Shaoxing wine gives it a classic and distinct flavor, but rice vinegar will work in a pinch.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
