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Copycat Panda Express Chow Mein

My Copycat Panda Express Chow Mein is easy to make, takes 20 minutes, and features soft noodles, crisp veggies, and a savory soy-based sauce!
Course Side Dish
Cuisine American Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 145kcal
Author Tawnie Graham of Kroll's Korner

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. 

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.

Video

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.
  • The Shaoxing wine gives it a classic and distinct flavor, but rice vinegar will work in a pinch. 

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Fiber: 2g | Sugar: 5g