This copycat Panda Express Chow Mein recipe is sure to satisfy any cravings you have for this popular Chinese side dish! Simple to make and only needs minimal ingredients!
Chow Mein is easily my favorite Chinese takeout side dish! However, whenever I order Chinese takeout, I often find their version of Chow Mein to be lacking. Fast food or not, there is just something I’ve always loved about the Panda Express Chow Mein recipe!
I’ve heard the latest trend in millennial fashion is to dye your hair gray. Though, initially it sounded ridiculous, as a 34 year old whom nature has prematurely graced with the distinguished George Clooney salt and pepper cut, without any of the other chiseled good looks to go with it, I think this is one trend I can get behind! I’ve always wanted to be a trendsetter! Who knew? Hey, at least it is better than twerking, right? I could probably get the rest of my George Clooney bod if I turned FoxValleyFoodie.com into a health blog, but when you can make meals like this Panda Express Chow Mein recipe who cares about looking good in public?
Recently I went on a bit of a quest to master the homemade version of the Panda Express Chow Mein recipe. After testing out multiple recipes, and applying my own twists, I have a version that hits the Panda’s sweet spot! Plus, the recipe is super easy and doesn’t require a lot of ingredients.
Panda Express Chow Mein Ingredients
The best noodles for this dish are fresh yakisoba noodles (discard any sauce packet included). They are a Japanese noodle made from wheat flour. I found them at my local oriental grocer, but you can certainly order them online instead. The major grocery stores around me do not carry them. However, I did also substitute these Excellent Flour Stick Pancit Canton Noodles (affiliate link) with great success.
You will also find crunch bits of produce among the noodles, so be sure to pick up cabbage, celery, and onion to mimmick the right texture.
- 16 oz fresh yakisoba noodles discarding any included sauce packets
- 1/4 c soy sauce
- 1 tbsp Brown Sugar
- 1 1/2 tbsp Oyster Sauce
- 1/2 yellow onion sliced
- 8 oz cabbage sliced (roughly 2 cups)
- 2 stalks celery chopped
- 2-3 tbsp oil
Heat oil in 12" skillet or wok and add onion, cabbage, and celery. Cook until vegetables are softened and show bits of char.
While vegetables are cooking combine soy, brown sugar, and oyster sauce in bowl.
Add noodles and sauce mixture once vegetables begin to char and toss mixture together.
Serve immediately and enjoy!
Dry noodles can also work, however be sure to cook them according to their directions prior to adding them to the vegetables.
IF YOU LIKED THIS RECIPE you will love my Korean BBQ Beef Stir Fry with Noodles!
This recipe was originally published on FoxValleyFoodie.com February 19, 2016.
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