Panda Express Chow Mein

This Panda Express Chow Mein recipe is a spot-on homemade version of the popular takeout favorite. It features tender noodles stir-fried with cabbage, celery, and onions in a savory, slightly sweet soy-based sauce. It’s quick, easy, and full of that classic takeout flavor I crave—without leaving the house.

Why You’ll Love This Recipe

I love how this chow mein hits all the right notes—salty, slightly sweet, and perfectly satisfying. It’s ready in under 30 minutes and uses simple, pantry-friendly ingredients. Whether I serve it as a side or bulk it up with protein for a main dish, it always tastes just like the real deal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chow mein noodles or yakisoba noodles (or spaghetti as a substitute)

• Green cabbage (shredded)

• Celery (thinly sliced)

• Onion (sliced)

• Garlic (minced)

• Soy sauce

• Oyster sauce

• Hoisin sauce (optional, for extra depth)

• Brown sugar

• Sesame oil

• Vegetable oil (for stir-frying)

• Salt and pepper (to taste)

Directions

1. I cook the noodles according to package directions, then drain and set them aside.

2. I heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

3. I add the onion, celery, and cabbage and stir-fry for 3–4 minutes, until just tender but still crisp.

4. I add the garlic and stir for another 30 seconds until fragrant.

5. I toss in the cooked noodles and pour the sauce mixture over everything (soy sauce, oyster sauce, hoisin, brown sugar, and sesame oil).

6. I stir-fry everything together for another 2–3 minutes, until the noodles are well-coated and heated through.

7. I season with salt and pepper if needed and serve hot.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and about 15 minutes to cook, so it’s ready in just 25 minutes.

Variations

Sometimes I add sliced chicken, shrimp, or tofu to turn it into a full meal. I’ve also tossed in bell peppers, carrots, or snap peas for extra color and crunch. If I want a spicy kick, I stir in some sriracha or red pepper flakes at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or in the microwave with a splash of water to loosen the noodles.

FAQs

Can I use spaghetti instead of chow mein noodles?

Yes, I’ve used spaghetti or angel hair pasta when I can’t find chow mein noodles. They work well with the same sauce.

What makes this taste like Panda Express?

The combination of soy sauce, oyster sauce, sesame oil, and just a touch of sugar is key to mimicking that classic flavor.

Can I make it vegetarian?

Yes, I skip the oyster sauce or use a vegetarian substitute and load it up with more veggies or tofu.

What’s the best oil for stir-frying?

I use vegetable or canola oil for high-heat cooking. I finish with sesame oil for that signature flavor.

Can I freeze this?

It’s best enjoyed fresh, but I’ve frozen leftovers successfully—just reheat in a skillet to bring back some texture.

Conclusion

Panda Express Chow Mein is a fast, flavorful dish that brings all the comfort of takeout right into my kitchen. With chewy noodles, crisp vegetables, and a bold, savory sauce, it’s a recipe I turn to again and again for weeknight dinners or homemade takeout nights. It’s quick, customizable, and always hits the spot.

Print