Panda Express Chow Mein: The Ultimate Homemade Recipe
Skip the takeout line and enjoy the hearty comfort of Panda Express chow mein at home. This iconic noodle dish stands out for its golden stir-fried noodles, crisp vegetables, and savory sauce rich in umami. If you crave a quick meal that serves as a main or a supporting side, this copycat recipe brings familiar flavors straight from the restaurant—and right into your kitchen.
Whether you’re aiming for a midweek dinner, meal prep lunches, or a buffet-style family feast, chow mein fits in seamlessly. Read on for the most comprehensive guide to making perfect chow mein, every time.
Why Make Chow Mein at Home
Let’s face it: there’s no replacement for the garden-fresh taste and customizable potential of homemade chow mein. It’s less greasy, not overly salty, and leaves you full but not sluggish.
- Fast Cooking, Minimal Prep: The entire dish comes together in just 30 minutes. Chop the veggies, toss noodles in the pan, and dinner’s ready.
- Fully Customizable: Double down on veggies or add your favorite protein—shrimp, grilled chicken, or tofu. Got a spice craving? Stir in Sriracha or chili crisp.
- Satisfying Texture: The noodles here walk the line between chewy and crispy, while vegetables remain vibrant.
- Great for Leftovers: Chow mein rarely lasts, but when it does, it tastes richer the next day as the sauce marinates into the noodles.
The Essential Ingredients
The secret to true Panda Express-style chow mein lies in balanced ingredients and a few key Asian pantry staples. Here’s the ingredient lineup:
Chow Mein Noodles
Fresh chow mein noodles are best. Their yellow color comes from egg and wheat. If you can’t find them, look for yakisoba or refrigerated ramen. Dried noodles work, but fresh deliver that signature bounce.
Vegetables for Classic Crunch
- Green Cabbage: Slightly sweet and softens in the heat.
- Celery: Adds juicy crunch and a subtle, earthy flavor.
- Onion: Sliced thin to release sweetness as it cooks.
Aromatics & Sauces
- Garlic & Ginger: Fresh is best. Both add depth and a gentle spice.
- Soy Sauce: Use regular or low-sodium. Adds salt and umami.
- Oyster Sauce: Thick, rich, and slightly sweet. Essential for the glaze.
- Brown Sugar: For subtle caramel notes and a hint of sweetness.
- Toasted Sesame Oil: Finishes the dish, bringing nutty undertones.
- White Pepper: Sharp but mellow, with heat that isn’t overpowering.
- Vegetable Oil: Neutral, with a high smoke point for stir-frying.
Ingredient Table
| Ingredient | Amount | Substitute |
|---|---|---|
| Chow mein noodles | 12 oz (340g) | Yakisoba/ramen noodles |
| Vegetable oil | 2 tbsp | Canola/peanut oil |
| Green cabbage | 2 cups, shredded | Napa cabbage |
| Celery | 1 cup, sliced thin | Bok choy stalks |
| Onion | 1/2 medium, sliced | Shallots/scallions |
| Garlic | 3 cloves, minced | 1/2 tsp garlic powder |
| Ginger | 1 tbsp, grated | 1/2 tsp ground ginger |
| Soy sauce | 3 tbsp | Tamari/soy alternative |
| Oyster sauce | 2 tbsp | Hoisin sauce |
| Brown sugar | 2 tsp | White sugar/maple syrup |
| Sesame oil | 1 tsp | Omit if unavailable |
| White pepper | 1/2 tsp | Black pepper |
Step-By-Step: Making Panda Express Chow Mein
Preparation is everything for a smooth stir-fry. Here’s how to get your wok sizzling:
1. Mix the Sauce
In a small bowl, combine soy sauce, oyster sauce, brown sugar, sesame oil, and white pepper. Whisk until silky and set aside.
2. Prep and Cook the Noodles
Boil the noodles separately according to the package directions. For the authentic chew, cook them just under al dente. Drain and rinse with cold water. Toss lightly in a drop of oil to prevent sticking.
3. Stir-Fry the Veggies
Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add sliced onions and celery. Stir-fry for 1-2 minutes until the onions begin to turn translucent. Toss in shredded cabbage and continue cooking for another minute, keeping the crunch alive.
4. Add Aromatics
Push the veggies aside. Add garlic and ginger to the center of the wok. Stir until fragrant—about 30 seconds—then combine with the vegetables.
5. Noodles and Sauce
Add the cooked noodles to the wok. Pour in the prepared sauce. Use tongs to toss everything until noodles are evenly coated. Stir-fry for 2-3 minutes, letting the noodles soak in the flavor and crisp up around the edges.
6. Taste and Serve
Remove from heat. Taste and adjust seasoning if needed—maybe a pinch more soy sauce or a sprinkle of pepper. Serve immediately for soft noodles, or let rest in the wok for a crispy edge.
Tips for Perfect Chow Mein
Achieving the takeout vibe at home depends on technique and timing. Small tweaks make the difference:
- Chop in Advance: Pre-slice everything before you turn on the heat. Stir-fry waits for nobody.
- Noodles Matter: Fresh noodles deliver the stretch and bounce you expect. If using dried noodles, avoid overcooking.
- Don’t Crowd the Wok: Overfilling reduces heat and results in soggy stir-fry. Cook in two batches if your pan is small.
- Maximize Wok Hei: If you own a carbon steel wok, use it. Get the wok piping hot before oil hits the surface. This adds smoky undertones.
- Upgrade with Add-Ins: Try julienned carrots, bean sprouts, snap peas, or even some leftover rotisserie chicken. Personal touches make it your own.
- Spice It Up: For extra heat, drizzle on chili oil or scatter red pepper flakes before serving.
Serving Suggestions
Panda Express chow mein pairs beautifully with other Chinese-American favorites. Try these:
- Orange chicken or General Tso’s chicken
- Teriyaki beef skewers
- Sweet and sour pork
- Vegetable spring rolls
- Steamed or potsticker dumplings
As a main, add an egg fried sunny-side up or a sprinkle of toasted sesame seeds for extra flavor.
Storing and Reheating
Chow mein keeps well for busy weeknights or next-day lunches:
- Storage: Cool leftovers to room temperature. Place in an airtight container and refrigerate for up to four days.
- Reheating: Toss noodles in a hot skillet with a splash of water or extra soy sauce. Heat until steamy. Alternatively, microwave in a covered dish for 2-3 minutes, stirring halfway for even warmth.
The flavors deepen overnight, making leftovers nearly irresistible.
Frequently Asked Questions
Can I make this vegetarian or vegan?
Absolutely. For a vegan version, swap oyster sauce for hoisin or a mushroom-based stir-fry sauce.
Where do I buy chow mein noodles?
Check the refrigerated section of Asian grocery stores or the international aisle at larger supermarkets. Fresh noodles deliver the best results.
Can I freeze chow mein?
Freezing is possible, but fresh or refrigerated storage yields better texture. If freezing, pack in single portions and thaw overnight in the fridge before reheating.
Homemade Panda Express chow mein delivers on both taste and satisfaction. Customize it for any dietary needs, tinker with your favorite extras, or keep it classic. The next time cravings strike, remember—your own stovetop can create those same irresistible flavors with fresher ingredients and less grease.
Gather your ingredients, clear your counter, and get ready to stir-fry up a classic, right in your own kitchen.
Panda Express Chow Mein
This copycat Panda Express chow mein is just as good as the real deal. Skip takeout tonight. Make this traditional Chinese dish at home.
Ingredients
- 1 tablespoon oyster sauce
- 3 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1/2 cup celery, diagonally sliced
- 1 teaspoon fresh ginger, grated
- 12 ounces fresh chow mein (or yakisoba) noodles
- 2 cups cabbage, thinly sliced
- 1 teaspoon sesame oil
- 1/2 cup onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 teaspoon white pepper
Instructions
- In a small bowl, whisk together the sauce ingredients. Combine soy sauce, oyster sauce, brown sugar, sesame oil, and white pepper. Set aside.
- Bring a large pot of water to a boil. Cook the noodles according to package instructions. Undercook them slightly. Drain the noodles. Rinse with cold water to stop the cooking process. Set aside.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add onions and celery. Stir-fry for 1-2 minutes until the onions start to become translucent.
- Add cabbage to the wok. Stir-fry for an additional minute.
- Push the vegetables to one side of the wok. Add minced garlic and grated ginger to the empty space. Stir-fry for about 30 seconds until fragrant.
- Add the cooked noodles to the wok. Pour the prepared sauce over them. Toss everything together. Make sure the noodles and vegetables are well-coated with the sauce.
- Continue to stir-fry for 2-3 minutes. Stir-fry until the noodles are heated through. Stir-fry until the noodles have absorbed the sauce.
- Taste and adjust seasonings if needed. Remove from heat. Serve immediately. Enjoy!
