Looking for a wonderfully tasty Panda Express chow mein copycat recipe that's equally quick and easy to make for dinners? You're in luck, as this is one of my fave Panda Express side dishes to make - then mix and match with SO MANY takeout entrees!!
Panda Express Chow Mein Copycat Recipe
All those who love Panda Express know how addictive their chow mein is! My husband is definitely one of those addicts. 🙂 That's why this is a very popular dish here at home too!
I've been making this ridiculously delicious Panda Express chow mein noodles for so many years now that it's literally second nature! They're so tasty that no one complains about these Chinese noodles being a go-to side dish for many, many dinners!
Try my Hibachi Fried Noodles or teriyaki noodles for more great Asian noodle recipes!!
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I'm not sure if it's the distance to a Panda or any other of my favorite restaurants, or the boredom brought on by the long Minnesota winters. Either one could have inspired me to to master these noodles at home along with other tasty Panda copycat recipes!
We couldn't be happier with the results of this chow mein dish. With one exception...my husband always points out that the chow mein would be absolutely perfect if I could set it out in one of their hot trays for at least an hour? Really?!
🥘 Ingredients
- Chow Mein Noodles (I used the Wel-Pac brand found in the Asian aisle at Walmart - yakisoba noodles work too!)
- Vegetable Oil
- Onion (sliced, about ½ large yellow onion)
- Celery (thinly sliced - about 2 medium ribs)
- Green Cabbage (thinly sliced)
- Cooking Wine (sherry)
- Soy Sauce (I recommend reduced sodium soy sauce)
- Oyster Sauce
- Kecap Manis
- Ginger
- Sesame Seed Oil
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Step-By-Step Instructions
- Cook chow mein noodles at a boil, remove and drain before completely cooked.
- Rinse the noodles with cold water to prevent continued cooking, then coat with a bit of oil (optional) to keep from sticking together. Set aside.
- Bring a large skillet, frying pan, or wok to high heat and add the vegetable oil.
- When your oil is hot add sliced onion, celery and cabbage. Cook for about 1 minute (2 minutes if you like your vegetables more tender).
- Add the noodles and stir to break them up and combine them with the cooked vegetables.
- Add cooking wine, soy sauce, kecap manis, and freshly grated ginger. Mix well until the noodles are soft.
- Add the sesame seed oil, 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 portion of brown sugar can be added for additional sweetness (we have mixed opinions in the household of whether or not the brown sugar makes the recipe closer to Panda!).
💭 Angela's Tips & Recipe Notes
- You can use Yakisoba noodles as an easy swap for the chow mein noodles.
- If you want a vegetarian option you can ditch the oyster sauce for a vegetarian oyster sauce made from mushrooms.
- For an authentic flavor truer to Panda try using vegetable broth to boil your noodles in.
- For a deeper flavor add just a touch more of sesame seed oil. Be careful not to add too much as a little goes a long way.
- A small teaspoon portion of brown sugar can be added for additional sweetness.
Looking for more fabulous Panda Express copycat recipes? I’ve made enough that it was time to add a dedicated Panda Express Recipes index page so that you can find all of your favorite entrees, sides, and appetizers quickly!
🐼 More Panda Express Recipes
All my Panda Express Recipes
📋 Recipe
Panda Express Chow Mein Copycat Recipe
Ingredients
- 12 oz chow mein noodles (I used the Wel-Pac brand found in the Asian aisle at Walmart - yakisoba noodles work too)
- 3 tablespoon vegetable oil
- ½ cup yellow onion (sliced, about ½ large yellow onion)
- ½ cup celery (thinly sliced - about 2 medium ribs)
- ½ head green cabbage (thinly sliced)
- 1 ½ teaspoon cooking wine (sherry)
- 2 tablespoon soy sauce (I recommend reduced sodium soy sauce)
- 1 tablespoon oyster sauce
- ½ tablespoon kecap manis
- 2 teaspoon ginger (fresh, grated - or ½ teaspoon dry ground ginger)
- 1 teaspoon sesame seed oil
Instructions
- Cook chow mein noodles at a boil, remove and drain before completely cooked. Rinse with cold water to prevent continued cooking, then coat with a bit of oil (optional) to keep from sticking together. Set aside.12 oz chow mein noodles
- Bring a large skillet, frying pan, or wok to high heat and add the vegetable oil. When the oil is hot add sliced onion, celery and cabbage. Cook for about 1 minute (2 minutes if you like your vegetables more tender).3 tablespoon vegetable oil, ½ cup yellow onion, ½ cup celery, ½ head green cabbage
- Add the noodles and stir to break them up and combine them with the cooked vegetables. Add cooking wine, soy sauce, kecap manis, oyster sauce and freshly grated ginger. Mix well until the noodles are soft.1 ½ teaspoon cooking wine, 2 tablespoon soy sauce, ½ tablespoon kecap manis, 2 teaspoon ginger, 1 tablespoon oyster sauce
- Add the sesame seed oil, 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 portion of brown sugar can be added for additional sweetness (we have mixed opinions in the household of whether or not the brown sugar makes the recipe closer to Panda!).1 teaspoon sesame seed oil
Video
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Rosa Glez says
ME ENCANTO LO HICE CON CAMARONES (MIENTRAS SE HACIAN LE AÑADI LOS VEGETALES) Y FETUSSINI EL FIDEO QUE TENIA AL MOMENTO. EL TOQUE CON GINGER Y EL AZUCAR ESTA SUPER. NO USE AJONJOLI...SERA MI RECETA DE AHORA RN ADELATE...GRX Y EXITOS!
To English: I LOVE IT I MADE IT WITH SHRIMP (WHILE THE VEGETABLES WERE ADDED) AND FETUSSINI THE NOODLE I HAD AT THE MOMENT. THE TOUCH WITH GINGER AND SUGAR IS SUPER. DO NOT USE AJONJOLI ... IT WILL BE MY RECIPE FOR NOW RN ADELATE ... GRX AND SUCCESSFUL!
Olga says
Hi there,
How much sesame oil do you use? It's not listed in the ingredients but says to add in step 4. Thank you!
Angela @ BakeItWithLove.com says
I always start out with a very small drizzle and add more to taste since sesame oil has a strong flavor. It's not a required ingredient, but a favorite in my home. Thanks for asking!
Flavor Quotient / Priyanka says
This is so nice! Looks absolutely amazing! Thanks for the recipe! 🙂
Angela @ BakeItWithLove.com says
Oh we love this chow mein! Thanks for stopping in!!