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
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1 lb fresh chow mein noodles (450 g)
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2 cups cabbage, thinly sliced (150 g)
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1 cup celery, sliced (100 g)
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1 small onion, sliced
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2 tbsp vegetable oil (30 ml)
For the Sauce:
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2 tbsp regular soy sauce (30 ml)
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½ tbsp dark soy sauce (7 ml)
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2 tbsp oyster sauce or vegetarian stir-fry sauce (30 ml)
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1 tbsp sesame oil (15 ml)
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2 garlic cloves, minced
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¼ cup low-sodium chicken stock or cold water (60 ml)
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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.
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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