Panda Express Chow Mein

I'm unsure if it's the distance to a Panda Express restaurant or being stuck indoors during the long Minnesota winters. Either one could have inspired me to master these stir-fried noodles at home, along with my other tasty Panda Express recipes.

I've been making this delicious Panda Express chow mein as my go-to side dish for so many years now that it's literally second nature. They're so tasty and easy, and they really are the perfect dish to whip up with your stir fries.

🥘 Ingredients

• Chow Mein Noodles - I used the Wel-Pac brand found in the Asian aisle at Walmart - yakisoba noodles work too.
• Cooking Oil - Vegetable oil, like canola oil or peanut oil, is commonly used in Asian restaurants. Or use your preferred neutral oil with a high smoking point.
• Onion - Half of a yellow (my preferred choice) or white onion.
• Celery - About 2 medium ribs of thinly sliced celery.
• Green Cabbage - Thinly sliced cabbage adds a great crunch and bulk to your noodle dish.
• Cooking Wine - The most commonly found wine for this recipe is sherry cooking wine. Chinese cooking wine (like Shaoxing wine) for the closest flavor match to Panda Express.
• Soy Sauce - I recommend reduced-sodium soy sauce.
• Oyster Sauce - I add a small amount of oyster sauce for that signature savory, salty, and subtly sweet flavor. Or, you can try one of these oyster sauce substitutes.
• Kecap Manis - Kecap manis is an Indonesian sweet soy sauce. You can learn how to make kecap manis from scratch right here.
• Ginger - Freshly grated ginger root or ½ teaspoon dry ground ginger.
• Sesame Seed Oil - Sesame seed oil or a sesame oil substitute. Toasted sesame seed oil adds great depth of flavor, but it is not part of the authentic Panda Express chow mein flavor.

🔪 How To Make Panda Express Chow Mein

You'll love how easy it is to make this 20-minute chow mein recipe. Grab a large pot, a colander, a skillet (or a wok, or frying pan), and a spatula.

This recipe makes 4-6 hearty servings of chow mein. 1x this recipe yields up to 8 smaller side dish portions.

Prep the Noodles

Step 1: Cook chow mein noodles. Cook 12 ounces of chow mein noodles at a boil, remove from heat, and drain when they have an al dente texture (before they're completely cooked).

Step 2: Rinse the noodles. Rinse the noodles with cold water to stop the cooking process, then coat them with a drizzle of oil (optional) to keep them from sticking together. Set aside.

Stir Fry The Vegetables

Step 3: Heat the pan. Bring a large skillet, frying pan, or wok to high heat and add 3 tablespoons of vegetable oil.

Step 4: Saute the onion. When your oil is hot, add ½ cup (80 grams) of sliced or chopped onion (process photo 1) and saute for 1 minute to soften (process photo 2).

Step 5: Add the veggies. Next, add ½ cup (50.5 grams) of thinly sliced celery and combine with the sauteed onion. Then add ½ head of sliced cabbage. Stir fry for about 1 minute (2 minutes if you like your vegetables more tender).

Finish & Serve

Step 6: Mix in the noodles. Add the noodles and then stir to break them up and combine them with the cooked vegetables.

Step 7: Make the sauce. Add 1 ½ teaspoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, ½ tablespoon of kecap manis, and 2 teaspoons of freshly grated ginger. Mix well until the noodles are soft.

Step 8: Add sesame oil. Add 1 teaspoon of sesame seed oil and toss to coat all of the chow mein and vegetables before serving.

Garnish with green onion and/or sesame seeds, if desired. *A small teaspoon of brown sugar can be added for extra sweetness (we have mixed opinions in the household of whether or not the brown sugar makes the recipe closer to Panda!).

💭 Angela's Pro Tips & Recipe Notes

• Swap for yakisoba noodles. You can use Yakisoba noodles as an easy swap for the chow mein noodles. Even spaghetti noodles can be used in a pinch.
• Vegetarian options. You can also swap the oyster sauce for a vegetarian oyster sauce made from mushrooms to make this chow mein vegetarian-friendly.
• Boil the noodles in broth. For an authentic flavor closer to the noodles served at Panda Express locations, try using vegetable broth to boil your noodles in.
• More sesame oil for more flavor. For a deeper flavor, add just a touch more sesame seed oil. Be careful not to add too much, as a little goes a long way.
• Add brown sugar for a sweeter sauce. A small teaspoon portion of brown sugar can be added for additional sweetness.

🥡 Storing & Reheating

Leftover copycat Panda Express chow mein can be kept refrigerated in an airtight container for up to 5 days.

Freezing

Once your chow mein has cooled off, you can transfer it to a freezer bag. Squeeze out any excess air and seal it tightly. Freeze for up to 3 months, and place it in the fridge overnight to thaw out before reheating.

Reheating

If you're in a hurry, chow mein still tastes delicious when reheated in the microwave. If not, it tastes the best when reheated in a skillet or wok on the stovetop.

Start 1 tablespoon of oil over medium-high heat, add the leftovers, and cook (stirring occasionally) for about 3-4 minutes until hot.

❓Is Panda Express Chow Mein Gluten-Free?

The signature recipe for chow mein at Panda Express is not gluten-free because it is made with wheat noodles, which contain gluten. That's the great thing about recreating the recipe at home. You can swap the chow mein noodles for rice noodles or another gluten-free noodle variety.

❓Can I Freeze Panda Express Chow Mein?

Yes, chow mein freezes well for up to 3 months. Just let it cool, put it in a freezer bag, squeeze out the air, seal it up tight, and pop it in the freezer.

❓What Vegetables Are In Panda Express Chow Mein?

The classic recipe contains cabbage, onion, and celery, but you can make it your own by adding your preferred veggies. Bok choy, carrots, bell peppers, or bean sprouts would make a great addition.

❓ What's the difference between chow mein and lo mein?

The main difference between chow mein and lo mein is how the noodles are cooked. Chow mein noodles are stir-fried until crispy, while lo mein noodles are boiled or steamed, then tossed in sauce with other ingredients.

I have a whole page dedicated to the differences between lo mein vs chow mein if you'd like to learn more.

🐼 More Panda Express Recipes

• Fried Rice - A delicious blend of long-grain white rice, savory soy sauce, and crispy vegetables that makes every meal better.
• Mixed Vegetables - A combination of tender vegetables that adds color and flavor to any meal.
• Sweet Fire Chicken - Thai sweet chili sauce gives this classic Panda Express recipe just the right amount of heat.
• Beijing Beef - Crispy strips of wok-fried flank steak tossed with veggies in a savory Beijing sauce.
• Mushroom Chicken - Juicy chunks of chicken with tender mushrooms and zucchini in a ginger garlic soy sauce.
• Teriyaki Chicken - The perfect recipe to satisfy your takeout cravings without having to leave the house.

📖 Recipe Card

Original Panda Express Chow Mein Recipe

This is the original recipe that Panda Express shared; see the archived link here.

Ingredients

• 1 ½ pounds store-bought pan-fried chow mein (yakisoba noodles)
• ½ pound bean sprouts
• ⅓ cup salad oil
• 1 ½ teaspoons sesame oil
• ¼ pound onions, shredded
• ¼ pound celery, shredded
• ¼ pound cabbage, shredded
• 1 ½ teaspoons cooking wine
• ¼ cup soy sauce

Cooking Directions

1. Heat a skillet on high heat. Pour in oil and swirl oil until pan is evenly coated.
2. Add onions, celery, and cabbage and stir for about 20 seconds.
3. Put in pan-fried noodles on top of the veggies and slowly separate the chow mein noodles. Add in bean sprouts and continue stirring. Add cooking wine and soy sauce and mix well until veggies and noodles are soft.
4. Add sesame oil and mix well again. Serve.