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Panda Express Chow Mein (Copycat)

Panda Express Chow Mein (Copycat) - recipe card
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This copycat Panda Express chow mein delivers tender, chewy noodles stir-fried with crunchy cabbage, celery, and onion in a savory soy-oyster sauce. It’s a quick and easy side that mimics the signature takeout flavor with a perfect balance of salty and umami notes.

Ingredients

Scale
  • 12 oz dried lo mein or chow mein noodles (or 1 lb fresh chow mein noodles)
  • 3 tbsp vegetable oil (canola or peanut), divided
  • 1 cup green cabbage, thinly sliced (about 3 oz)
  • 1/2 cup celery, thinly sliced on the bias (about 2 oz)
  • 1/2 cup yellow onion, thinly sliced (about 2.5 oz)
  • 2 cloves garlic, minced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp granulated sugar
  • 1/2 tsp white pepper (or black pepper)
  • 2 tbsp water
  • 1 1/2 tsp toasted sesame oil, divided (1 tsp for noodles, 1/2 tsp for finish)

Instructions

  1. Bring a large pot of water to a rolling boil (about 4-5 quarts). Add the dried noodles and cook according to package directions until just tender but still chewy (al dente), typically 3-4 minutes. Drain immediately, rinse under cold running water to stop cooking, and drain well. Toss with 1 teaspoon of toasted sesame oil to prevent sticking; set aside.
  2. In a small bowl, combine the soy sauce, oyster sauce, sugar, white pepper, and 2 tablespoons of water. Stir until the sugar dissolves completely. This sauce will add the savory, slightly sweet umami flavor that characterizes Panda Express chow mein.
  3. Heat a wok or large 12-inch nonstick skillet over high heat for about 1 minute until a drop of water sizzles and evaporates immediately. Add 2 tablespoons of the vegetable oil and swirl to coat the surface. The oil should shimmer but not smoke.
  4. Add the minced garlic to the hot oil and stir-fry for about 15 seconds until fragrant, taking care not to burn it. If you prefer extra crunch, you can add a pinch of red pepper flakes at this stage.
  5. Add the sliced onion and celery to the wok. Stir-fry for 1 minute, tossing constantly with a spatula or metal wok turner, until the onion begins to soften and the celery brightens in color.
  6. Add the sliced cabbage to the wok. Continue stir-frying for 1-2 minutes until the cabbage is slightly wilted but still retains a bright green color and some crunch. Do not overcook; the vegetables should offer a tender-crisp texture.
  7. Push the vegetables to one side of the wok, creating a well in the center. Add the remaining 1 tablespoon of vegetable oil to the center of the wok and let it heat for a few seconds.
  8. Add the reserved noodles to the wok and spread them out over the oil. Let them sit undisturbed for about 30 seconds to allow some browning, then begin tossing and stirring to combine with the vegetables.
  9. Pour the prepared sauce evenly over the noodles and vegetables. Increase the heat to high and stir-fry vigorously, tossing and flipping ingredients, for 2-3 minutes until the sauce coats every strand and the noodles are heated through.
  10. Drizzle the remaining 1/2 teaspoon of toasted sesame oil over the chow mein and toss once more to incorporate. This final touch adds a nutty aroma and a slight sheen to the dish.
  11. Taste the chow mein and adjust seasoning if needed: add a pinch more soy sauce for saltiness or a sprinkle of sugar for sweetness. Avoid adding too much liquid at this stage to keep the noodles from becoming soggy.
  12. Transfer the chow mein to a serving platter or divide among plates. Serve immediately as a side to your favorite Chinese takeout dishes like orange chicken or beef and broccoli. For a main course, top with grilled chicken or beef.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a wok or nonstick skillet over medium-high heat with a splash of water or soy sauce and stir-fry for 2-3 minutes until hot, or microwave in 30-second bursts. Freezing is not recommended as the noodles become mushy upon thawing.

Nutrition

Keywords: Panda Express chow mein, copycat chow mein, Chinese takeout side, stir-fried noodles, cabbage noodle recipe, easy chow mein, restaurant style noodles, Asian noodle side, quick stir-fry, weeknight side

Find it online: https://copycatkitchenco.com/panda-express-chow-mein-copycat/