Easy Panda Express Chow Mein

This easy Panda Express Chow Mein recipe delivers delicious chewy noodles stir-fried with crunchy cabbage, celery, and onions all coated in a savory sauce. Ready in just 15 minutes using simple ingredients and one pan, it makes a perfect side that beats takeout any day. Whether you are cooking for quick weeknight dinners or meal prep, this chow mein brings restaurant flavor right into your kitchen.

I first tried this recipe when craving takeout but wanted something fresher and homemade. Now it’s a go-to in my house for fast dinners, and everyone loves the crisp veggies with tender noodles.

Gather Your Ingredients

• Chow mein noodles: fresh kind preferred for chewy texture if unavailable dried thin egg noodles can be used but adjust cooking times
• Cabbage: thinly sliced adds crunch and sweetness to balance the savory sauce
• Celery: sliced provides freshness and a slight bitterness that complements the noodles
• Onion: sliced builds flavor depth when sautéed
• Vegetable oil or neutral oil: for stir frying choose oils with high smoke points like canola or sunflower for best results
• Soy sauce: regular soy sauce gives saltiness and umami
• Dark soy sauce: adds color and additional depth opt for good quality for best flavor
• Oyster sauce or vegetarian stir fry sauce: enriches the sauce with a savory note use mushroom-based vegetarian oyster sauce as a substitute if desired
• Sesame oil: adds a nutty aroma and taste a little goes a long way
• Garlic: minced essential for building the savory base of the sauce and overall aroma
• Chicken stock low-sodium or cold water: helps create a flavorful sauce without overpowering
• Cornstarch or potato starch: thickens the sauce giving it a glossy clingy texture

How to Make It

Sauté the vegetables:

Heat one tablespoon of vegetable oil in a large pan over medium-high heat Add sliced onions cabbage and celery Stir and cook for about one minute until the vegetables are softened but remain crisp This base brings freshness and texture to the dish.

Blanch the noodles:

While the vegetables cook bring a large pan filled halfway with water to a boil over medium-high heat Add fresh chow mein noodles and blanch for 20 to 30 seconds until loosened but not fully cooked Quickly strain in a colander without rinsing so the starches stay intact to help the sauce cling to the noodles.

Combine noodles and sauce:

Push the vegetables to one side of the pan Add the remaining one tablespoon of vegetable oil in the empty space Add the drained noodles and pour in the prepared noodle sauce you mixed earlier which includes soy sauces oyster sauce sesame oil garlic chicken stock and cornstarch.

Toss and finish cooking:

Toss the noodles with the vegetables and sauce to coat everything evenly Cook for another one to two minutes until the sauce thickens and the noodles are heated through Remove from heat and serve immediately for best texture and flavor.

Sesame oil is my favorite ingredient here It sneaks in a toasty note that transforms the simple chow mein into something restaurant-worthy One weekend I made this dish for a family gathering and everyone kept asking for the secret Now it’s a staple that brings back warm memories and smiles every time we eat it.

Flavor Boosters

Garnish with chopped green onions or toasted sesame seeds to add a pop of color and texture Add freshly minced chili or a drizzle of chili oil if you like a touch of heat for an extra flavor kick.

Serving Suggestions

Serve this chow mein alongside your favorite main dishes like orange chicken beef and broccoli or steamed dumplings for a complete meal.

Creative Twists

In spring or summer add fresh snow peas or bell peppers for extra crunch and color In fall or winter swap the celery for bok choy or Chinese broccoli to keep it hearty and season-appropriate You can also toss in shredded carrots or bean sprouts whenever available for more layers of texture.

This chow mein is a fast delicious alternative to takeout that impresses everyone at the table Try toasting garlic lightly before adding the sauce for extra depth.

Common Questions About the Recipe

→ How do I prevent the noodles from sticking?

Blanch the chow mein noodles briefly in boiling water until loosened, then drain but do not rinse to help maintain their texture and prevent sticking during stir-frying.

→ Can I substitute the vegetables in this dish?

Yes, you can use similar crunchy vegetables like bell peppers, snap peas, or bok choy to suit your preference while maintaining texture contrast.

→ What type of oil works best for stir-frying here?

Neutral oils like vegetable, canola, or peanut oil are ideal due to their high smoke points and mild flavor, allowing the sauce to shine.

→ How to achieve the savory sauce flavor without oyster sauce?

Vegetarian stir-fry sauce or mushroom-based sauces offer a great umami alternative if you prefer to skip oyster sauce.

→ Can this dish be made ahead of time?

For best texture, prepare and toss the noodles with the sauce just before serving, but you can prep vegetables and sauce components in advance.