Restaurant Inspired
Origin and Cultural Significance
Chow Mein, meaning “fried noodles” in Cantonese, originated in China and spread globally through Chinese immigrants who adapted the dish with local ingredients. In the U.S., it evolved into one of the most popular Chinese-American takeout staples, known for its versatility and flavor. Panda Express simplified Chow Mein into a vegetable-forward stir-fry with noodles, cabbage, onions, and celery tossed in soy sauce, making it a dependable favorite. Its enduring appeal lies in its balance of chewy noodles and crisp vegetables, seasoned with the subtle smokiness of stir-frying. Today, Panda Express Chow Mein is a comfort food classic loved by millions for its consistency and approachable flavors.
Unique Ingredients and Flavors
The dish features tender, stir-fried yakisoba or chow mein noodles tossed with onions, celery, and cabbage. Soy sauce and oyster sauce provide umami depth, while garlic and ginger add aromatic complexity. A hint of sesame oil enhances the nutty aroma, giving the noodles a restaurant-style richness. Unlike saucy noodle dishes, Panda Express Chow Mein has a lighter, glossy coating that highlights texture. The result is savory, balanced, and deeply satisfying.
Panda Express Chow Mein (Copycat Recipe) – Stir-Fried Noodles with Cabbage, Celery & Savory Soy Sauce
This Panda Express Chow Mein copycat recipe recreates the chain’s iconic stir-fried noodles with fresh cabbage, celery, onions, and a savory soy-based sauce. Quick-cooked at high heat, the noodles absorb bold flavors while keeping their chewy bite. Perfect as a side or main dish, it’s ready in under 30 minutes and pairs beautifully with Orange Chicken, Beijing Beef, or Broccoli Beef. Once you make it, you’ll see why this noodle dish is one of Panda Express’s most beloved menu items.
Ingredients
Instructions
1. Prepare the Noodles
- If using raw chow mein noodles: cook them in boiling water for 2–3 minutes, just until tender but still chewy (al dente).
- Drain thoroughly and rinse under cold water to stop cooking. Toss with 1 tsp sesame oil to prevent sticking.
- If using pre-cooked yakisoba noodles: loosen them with warm water and drain.
2. Prep the Vegetables
- Thinly slice onion into half-moons.
- Cut celery stalks diagonally into thin slices for texture.
- Shred cabbage finely with a knife so it cooks quickly and evenly.
- Mince garlic and ginger. Keep everything ready in small bowls (mise en place) since stir-frying goes fast.
3. Heat the Wok and Aromatics
- Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering.
- Add garlic and ginger first, stir-frying for 20–30 seconds until fragrant (don’t let them burn).
- Add sliced onions and celery, cooking for 2–3 minutes until slightly softened but still crisp.
- Toss in shredded cabbage, stir-frying for another 2–3 minutes until wilted but not mushy.
4. Add Noodles and Sauce
- Add cooked noodles directly to the wok. Use tongs or chopsticks to gently separate and mix them with vegetables.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin (if using), sesame oil, and white pepper.
- Pour the sauce mixture evenly over noodles and vegetables.
- Toss quickly for 2–3 minutes to coat noodles thoroughly and allow them to absorb sauce. Let noodles sit undisturbed in the wok for 30 seconds at a time to develop slight caramelization (“wok hei”).
5. Garnish and Serve
- Taste and adjust seasoning — add more soy sauce for saltiness or sesame oil for richness.
- Transfer to a serving platter or bowl.
- Garnish with additional shredded cabbage, sesame seeds, or green onions if desired.
- Serve hot as a side or main dish.
Note
Hot Oil Warning: Stir-frying at high heat can cause oil to splatter; keep a safe distance and use long utensils.
Allergy Warning: Contains soy and gluten (soy sauce, oyster sauce). Use tamari and vegetarian oyster sauce for gluten-free/vegan versions.
Don’t overcook noodles — they should remain chewy, not soggy.
