If you’ve ever found yourself daydreaming about Panda Express Chow Mein while stuck in traffic or scrolling through takeout apps, I get you. There’s just something about those slightly chewy noodles tangled with crisp veggies in that glossy, savory sauce—it’s comfort food with a kick. But here’s the good news: you don’t have to hop in your car or wait for delivery to enjoy it. This easy copycat recipe whips up in just 15 minutes, making it the ultimate quick fix for busy weeknights, picky eaters, or that one friend who “only eats noodles.” (We all know one.)
I’ve recreated this at home so many times that my wok practically knows the routine by heart. Not only is it a delicious Chinese side dish, but it’s also versatile enough to be a light main when you just want something fast yet satisfying. And bonus—it saves you a few bucks compared to ordering out. So, let’s dive in and bring that takeout magic straight to your kitchen.
Why You’ll Love This Panda Express Chow Mein
- Ready in just 15 minutes—faster than delivery.
- Uses everyday ingredients you probably already have.
- Works as both a quick chow mein side dish or a light dinner.
- Easy stir-fry noodles that even beginners can nail.
Ingredients You’ll Need
- 1 lb fresh chow mein noodles (450 g)
- 2 cups cabbage, thinly sliced (150 g)
- 1 cup celery, sliced (100 g)
- 1 small onion, sliced
- 2 tbsp vegetable oil (30 ml)
For the Sauce:
- 2 tbsp regular soy sauce (30 ml)
- ½ tbsp dark soy sauce (7 ml)
- 2 tbsp oyster sauce or vegetarian stir-fry sauce (30 ml)
- 1 tbsp sesame oil (15 ml)
- 2 garlic cloves, minced
- ¼ cup low-sodium chicken stock or cold water (60 ml)
- ½ tbsp cornstarch or potato starch (7 ml)
Step-by-Step Directions
- In a small bowl, whisk together both soy sauces, oyster sauce, sesame oil, garlic, chicken stock, and cornstarch. Set aside.
- Bring a pot of water halfway filled to a boil. Blanch the chow mein noodles for 20–30 seconds, just until loosened. Drain in a colander (do not rinse).
- Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Stir-fry the onion, cabbage, and celery for 1 minute until just softened.
- Push the vegetables to the side of the wok. Add the remaining oil and the drained noodles. Pour in the prepared sauce.
- Toss everything together for 2–3 minutes until the noodles are evenly coated, glossy, and irresistible.
- Remove from heat and serve hot.
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
Calories: 478 | Servings: 4
Cooking Tips for Perfect Copycat Chow Mein
First rule of stir fry club? Don’t overthink it. High heat and quick movement are your best friends. If your sauce looks a little lumpy before it hits the pan, don’t panic—cornstarch is sneaky like that, but it all smooths out once it mingles with the noodles.
Also, don’t skip blanching the noodles. It might feel unnecessary, but it helps them loosen up and absorb the sauce like champs. And for my fellow veggie lovers—feel free to toss in shredded carrots, bell peppers, or even a handful of spinach. This dish is as flexible as yoga pants.
If you love a deeper flavor, try adding a splash more dark soy sauce for that rich color and savory punch. And if you like it spicy, a few drops of chili oil will wake up the whole dish. (Just don’t breathe too close over the wok—you’ll learn that lesson once.)
A Little Story From My Kitchen
When I first tried Panda Express Chow Mein as a teenager, I thought I’d uncovered the secret to happiness in a cardboard box. Fast forward to my college years, and it became my go-to “reward meal” after a long week of exams. Once I started cooking more at home, I decided to figure out how to make it myself—and let me tell you, my roommates were thrilled to be my taste-testers. (I think one of them still texts me for the recipe to this day.)
Now, it’s one of those recipes that my family requests regularly, especially when time is short but we still want something cozy and satisfying. Every time I whip up these easy stir fry noodles, I’m reminded that the best meals don’t have to be complicated—they just have to taste like comfort.
What to Serve With Panda Express Chow Mein
Chow mein plays well with others, so you’ve got options. Pair it with some crispy orange chicken, teriyaki beef, or honey walnut shrimp if you’re aiming for a full “takeout at home” spread. For something lighter, grilled chicken or even tofu works beautifully.
I also love serving it alongside veggie spring rolls or potstickers for that restaurant feel. And honestly? Sometimes I just throw a fried egg on top and call it dinner. (Eggs are basically life savers for weeknights, right?)
If you’re entertaining, this makes a fabulous side dish that disappears fast—so double the batch if you’ve got noodle lovers in the crowd. It’s a great way to round out any Asian-inspired meal without adding hours to your prep.
How to Store Your Leftover Chow Mein
If you happen to have leftovers (which is rare in my house), you’ll want to store them properly. Transfer the cooled noodles to an airtight container and refrigerate for up to 3 days. To reheat, simply toss them in a hot skillet with a splash of water or broth to bring them back to life.
You can also freeze chow mein for up to a month, though the veggies may soften more after thawing. I recommend portioning it into single servings before freezing—it makes weekday lunches a breeze. Just thaw in the fridge overnight and reheat on the stove or microwave.
Pro tip: Add a drizzle of sesame oil before reheating to refresh that delicious aroma. It’s like giving your noodles a little spa day.
FAQs About Easy Chow Mein
Can I substitute the noodles?
Yes! If you can’t find fresh chow mein noodles, use yakisoba or even spaghetti in a pinch. Just cook them until al dente and follow the recipe as written.
Can I make this vegetarian?
Absolutely. Swap oyster sauce with a vegetarian stir-fry sauce, and you’re good to go.
How do I prevent soggy noodles?
The trick is blanching quickly and then stir-frying on high heat. Don’t let them sit in the sauce too long before serving.
Can I add protein to this recipe?
Yes! Chicken, shrimp, or beef all work beautifully. Just cook your protein first, set it aside, and add it back in when tossing the noodles.
Bringing It All Together
There’s something special about recreating Panda Express Chow Mein at home—it’s quick, cozy, and guaranteed to hit the spot. In just 15 minutes, you’ve got glossy, savory noodles that taste like your favorite takeout but fresher (and cheaper). Whether you enjoy it as a Chinese side dish for family dinners or keep it as your secret late-night snack, this copycat recipe is one you’ll return to again and again.
So grab those noodles, fire up your skillet, and get ready to impress yourself. Because honestly? Once you make this, you might just forget your Panda Express order number.
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Print
Easy 15-Minute Panda Express Chow Mein
- Total Time: 15 minutes
- Yield: 4 servings (~478 calories each) 1x
Description
This quick and easy Panda Express Chow Mein copycat recipe brings together slightly chewy noodles, crisp vegetables, and a glossy, savory sauce. Ready in just 15 minutes, it’s the perfect stir-fry side dish or light dinner that’s faster, fresher, and cheaper than takeout.
Ingredients
-
1 lb fresh chow mein noodles (450 g)
-
2 cups cabbage, thinly sliced (150 g)
-
1 cup celery, sliced (100 g)
-
1 small onion, sliced
-
2 tbsp vegetable oil (30 ml)
For the Sauce:
-
2 tbsp regular soy sauce (30 ml)
-
½ tbsp dark soy sauce (7 ml)
-
2 tbsp oyster sauce or vegetarian stir-fry sauce (30 ml)
-
1 tbsp sesame oil (15 ml)
-
2 garlic cloves, minced
-
¼ cup low-sodium chicken stock or cold water (60 ml)
-
½ tbsp cornstarch or potato starch (7 ml)
Instructions
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In a bowl, whisk together soy sauces, oyster sauce, sesame oil, garlic, chicken stock, and cornstarch. Set aside.
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Bring water to a boil. Blanch chow mein noodles 20–30 seconds until loosened. Drain (do not rinse).
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Heat 1 tbsp oil in a wok over medium-high. Stir-fry onion, cabbage, and celery for 1 minute until slightly softened.
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Push veggies to one side, add remaining oil and noodles. Pour in prepared sauce.
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Toss together 2–3 minutes until noodles are glossy and evenly coated.
-
Serve hot.
Notes
Blanching noodles ensures they absorb the sauce without getting soggy.
Add carrots, bell peppers, or spinach for extra veggies.
For richer flavor, use more dark soy sauce.
Add chili oil for heat.
Leftovers reheat best in a skillet with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish / Main Dish
- Method: Stir-Fry
- Cuisine: Chinese-American