This Panda Express chow mein is a wonderfully tasty copycat recipe that's super quick and easy to make for weeknight dinners! You can mix and match the chow mein with any of your favorite takeout recipes. If you are a fan of Chinese flavors, this chow mein is a must-try!
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
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Notes
You can useYakisoba 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 sesame seed oil. Be careful not to add too much, as a little goes a long way.
A small teaspoon portion ofbrown sugar can be added for additional sweetness.