This Copycat Panda Express Chow Mein recipe is a fast, flavorful, and budget-friendly version of the iconic side dish. I love making it at home because it only takes 20 minutes and delivers chewy noodles, crisp veggies, and a perfectly balanced savory sauce. It’s so close to the real thing, but honestly, I think it tastes even better.
Why I Love This Recipe
I always enjoy how quick and easy this chow mein is to whip up. The noodles cook up soft but not mushy, and the vegetables still have a little crunch—just how I like it. The sauce hits all the right notes: salty, slightly sweet, and savory with a hint of sesame. It’s incredibly versatile too, so I can add whatever proteins or veggies I have on hand and make it a full meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Sauce:
1/4 cup soy sauce
1 tablespoon Shaoxing wine (or rice vinegar as a substitute)
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 teaspoon oyster sauce
1 teaspoon cornstarch
1 to 2 tablespoons water or chicken stock
pinch of white pepper
For the Stir-Fry:
1 tablespoon canola or vegetable oil
3 to 4 cups shredded green cabbage
2 stalks celery, thinly sliced
4 green onions, chopped into 1–2 inch pieces
3 cloves garlic, roughly chopped
3 packages ramen noodles (8–10 ounces total, cooked; I use dry Yakisoba noodles and discard the seasoning packets)
Directions
I start by whisking together the sauce ingredients in a small bowl and set it aside.
In a large wok or skillet over high heat, I heat 1 tablespoon of oil. I add the cabbage and celery and stir-fry for 3 to 4 minutes until slightly softened but still crisp. Then, I push them to one side of the wok.
I add a little more oil if needed and toss in the green onions and garlic on the empty side of the pan. I stir for about 30 seconds, then combine them with the cabbage and celery.
Next, I add the cooked noodles and the sauce to the wok. I stir everything together and cook over medium heat until the noodles are heated through and evenly coated in the sauce.
I serve it hot, garnished with extra green onions if I have some left.
Servings and Timing
This recipe makes 4 servings and takes 20 minutes total—10 minutes of prep time and 10 minutes of cooking. It’s perfect for a quick weeknight dinner or a flavorful lunch.
Variations
I sometimes add chicken, shrimp, or thinly sliced beef to make it more filling.
When I want a little heat, I mix in red pepper flakes or a drizzle of sriracha.
I like adding bell peppers, snap peas, mushrooms, or carrots for extra veggies.
For a vegetarian or vegan version, I replace the oyster sauce with mushroom or hoisin sauce and use tofu instead of meat.
Storage/Reheating
I keep any leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I:
Heat a wok or skillet over medium-high heat
Add 1 to 2 teaspoons of oil (vegetable or sesame)
Stir-fry the noodles for 3 to 5 minutes, tossing frequently
Add a splash of water or soy sauce if they seem a bit dry
FAQs
Can I use different noodles?
Yes, I’ve tried this with fresh refrigerated Yakisoba noodles, chow mein noodles, lo mein noodles, and even spaghetti. They all work, but I like Yakisoba the best for this recipe.
What’s a good substitute for oyster sauce?
If I don’t have oyster sauce, I use hoisin or mushroom sauce. Or I just leave it out—the soy sauce, sesame oil, and wine already give the sauce great flavor.
How do I keep the noodles from sticking together?
I spin the cooked noodles in a salad spinner to remove extra water and toss them with a little oil before stir-frying. That keeps them from clumping.
Can I prep this ahead of time?
Yes, I sometimes chop all the veggies and mix the sauce ahead of time. The dish itself is best served fresh, but leftovers reheat well.
Is this gluten-free?
It’s not gluten-free as written, but I can make it gluten-free by using tamari instead of soy sauce, a gluten-free oyster sauce, and gluten-free noodles.
Conclusion
This copycat Panda Express Chow Mein has become one of my favorite quick meals. It’s simple, satisfying, and tastes even better than the original. Once I started making it at home, I stopped craving the takeout version. It’s flavorful, flexible, and always a hit at the table.
This Copycat :contentReference[oaicite:0]{index=0} Chow Mein is a quick, flavorful version of the popular side dish—chewy noodles, crisp vegetables, and a savory sauce that nails the classics in about 20 minutes.
Ingredients
For the Sauce:
¼ cup soy sauce
1 tablespoon Shaoxing wine (or rice vinegar)
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 teaspoon oyster sauce
1 teaspoon cornstarch
1–2 tablespoons water or chicken stock
Pinch of white pepper
For the Stir‑Fry:
1 tablespoon canola or vegetable oil
3–4 cups shredded green cabbage
2 stalks celery, thinly sliced
4 green onions, chopped into 1‑2 inch pieces (plus extra for garnish)
3 cloves garlic, roughly chopped
3 packages ramen or Yakisoba‑style noodles (8–10 oz total, seasoning packets discarded)
Instructions
Whisk together all of the sauce ingredients in a small bowl; set aside.
Heat a large wok or skillet over high heat and add 1 tablespoon oil. Add the cabbage and celery and stir‑fry for about 3‑4 minutes until slightly softened but still crisp; then push them to one side of the pan.
Add a little more oil if needed, then toss in the green onions and garlic in the cleared part of the pan. Stir for ~30 seconds, then mix everything together (vegetables, onions and garlic).
Add the cooked noodles and the prepared sauce to the wok. Stir everything together and cook over medium heat until noodles are heated through and evenly coated by the sauce.
Serve hot, garnished with extra green onions if desired.
Notes
You can add chicken, shrimp or beef for a more substantial dish.
For extra veggies: include bell peppers, snap peas, mushrooms or carrots.
To make vegetarian/vegan: swap oyster sauce with mushroom or hoisin sauce and use tofu or omit meat.
For gluten‑free: use tamari instead of soy sauce and a gluten‑free noodle.
