Panda Express Chow Mein (Copycat)
A homemade copycat of Panda Express chow mein with chewy stir-fry noodles, tender cabbage, celery, carrots, and a savory soy-based sauce. Quick, budget-friendly, and perfect for busy weeknights.
Ingredients
- 14-16 oz chow mein noodles or yakisoba noodles or 12 oz thin spaghetti/linguine, cooked al dente and rinsed
- 2 tbsp neutral oil such as canola, vegetable, or avocado oil
- 1 medium yellow onion thinly sliced (about 1 cup)
- 2-3 stalks celery thinly sliced on a bias (about 1 cup)
- 2 cups green cabbage shredded; bagged coleslaw mix works well
- 1 medium carrot julienned or shredded (about 1/2 cup)
- 3 cloves garlic minced
- 1-2 green onions sliced, for garnish (optional)
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce or vegetarian oyster sauce/hoisin for a vegetarian version
- 1 tbsp brown sugar packed
- 1 tbsp sesame oil toasted, for best flavor
- 1/4 cup water or low-sodium chicken broth
- 1 tsp fresh ginger grated, or 1/4 tsp ground ginger
- 1/2 tsp black pepper
- 1/2-1 tsp cornstarch optional, for a slightly thicker, glossy sauce
Instructions
- Cook chow mein or yakisoba noodles according to package directions just until al dente. If using spaghetti, lightly salt the water and cook until just tender. Drain, rinse under cold water to stop cooking, then toss with a small drizzle of oil to prevent sticking. Set aside.14-16 oz chow mein noodles or yakisoba noodles
- In a small bowl or measuring cup, whisk together soy sauce, oyster sauce, brown sugar, sesame oil, water or broth, ginger, black pepper, and cornstarch (if using). Taste a drop; it should be strong and salty since it will season all the noodles and vegetables.1/4 cup low-sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 1/4 cup water or low-sodium chicken broth, 1 tsp fresh ginger, 1/2 tsp black pepper, 1/2-1 tsp cornstarch
- Place a large skillet or wok over medium-high heat. Add the neutral oil and heat until it shimmers. A hot pan is important for good stir-fry flavor.2 tbsp neutral oil
- Add sliced onion and celery to the hot pan. Stir-fry for 3–4 minutes, until the onion starts to soften and the celery is crisp-tender and lightly browned in spots.1 medium yellow onion, 2-3 stalks celery
- Add shredded cabbage and carrots. Stir-fry for another 3–4 minutes, just until the cabbage begins to wilt but still has some bite and the vegetables are vibrant, not mushy.2 cups green cabbage, 1 medium carrot
- Add minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Do not let the garlic burn.3 cloves garlic
- Add the cooked, cooled noodles to the skillet. Use tongs to gently lift and toss them with the vegetables, breaking up any clumps as you go.14-16 oz chow mein noodles or yakisoba noodles
- Give the sauce a quick stir, then pour it evenly over the noodles and vegetables. Toss continuously for 2–4 minutes, until everything is well coated, the sauce has thickened slightly, and the noodles are glossy and hot.1/4 cup low-sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 1/4 cup water or low-sodium chicken broth, 1 tsp fresh ginger, 1/2 tsp black pepper, 1/2-1 tsp cornstarch
- Taste a few noodles. If needed, add a splash more soy sauce for saltiness, a pinch of brown sugar for sweetness, or a tablespoon or two of water if the noodles seem dry. Toss to combine.1/4 cup low-sodium soy sauce, 1 tbsp brown sugar, 1/4 cup water or low-sodium chicken broth
- Turn off the heat. Sprinkle with sliced green onions, if using. Serve hot, straight from the pan, while the noodles are bouncy and the vegetables are bright.1-2 green onions
Notes
Yield: about 4 servings as a main dish or 6 as a side. For extra protein, stir-fry thinly sliced chicken, beef, shrimp, or tofu first, remove from the pan, and add back in with the noodles and sauce. Leftovers store well in the refrigerator for 3–4 days and reheat nicely with a splash of water or broth in a skillet or microwave. Use low-sodium soy sauce and avoid overcooking the vegetables to keep the texture similar to Panda Express.
Nutrition
Calories: 350kcal
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