Chow Mein (Panda Express COPYCAT) in 30 Min! (VIDEO)
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My Panda Express Copycat Chow Mein comes together in under 30 minutes and is so much better (and better for you) than Panda Express! The fresh vegetables are stir-fried with chow mein noodles before being lightly coated in a sweet and savory sauce – perfect to serve alongside any of your favorite Asian dishes!
Watch the Panda Express Chow Mein Recipe Video!
A Note from CJ
Panda Express Chow Mein but BETTER!
My recipe tastes just like Panda Express but BETTER – the vegetables have a nice char, the noodles are cooked perfectly, and the sauce is light and flavorful!
Pair it with any of your favorite Chinese takeout dishes! If you’re feeling beef, try Beef and Broccoli, Black Pepper Beef, or Beijing Beef! If you feel like chicken, try Orange Chicken, String Bean Chicken , Sesame Chicken or Black Pepper Chicken! I personally love Honey Walnut Shrimp with a side of Egg Fried Rice!
Certainly better than Panda Express. The sauce was very tasty and that combo of veggies was perfect. Thank you for a great recipe!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chow mein noodles – I used Pancit noodles, which is what I have pictured in the images and video. These do NOT need to be cooked before adding into the wok or pan. You can also use fresh chow mein noodles – these will need to be cooked.
- celery – slice at an angle diagonally into 1/2″ pieces, just like how Panda Express does them!
- shaoxing wine – this adds depth of flavor and complexity to the sauce; if you can’t use it, you can substitute with mirin, sherry, or even chicken broth.
- MSG – I like to use MSG in moderation as a flavor enhancer but this is always optional.
How to Make Panda Express Chow Mein
Prepare Vegetables and Make the Chow Mein Sauce – Prepare vegetables by slicing celery, onion, cabbage, and mincing garlic and ginger. Set the vegetables in one bowl and the garlic & ginger in a small bowl. Mix the sauce in a bowl by combining low sodium light soy sauce, sugar, shaoxing wine, white pepper, sesame oil, msg, cornstarch, and chicken broth.
Stir-Fry Vegetables and Chow Mein – In a wok over medium high heat, saute the garlic and ginger in oil for 30 seconds. Turn the heat to high, add the celery, onion, and cabbage, and stir fry for 2 minutes until charred. Next, stir fry the blanched noodles for 1-2 minutes to char the noodles. Give the sauce a final mix to redistribute the cornstarch, then add the sauce to the pan and mix, stir frying for an additional 2-3 minutes over high heat until the sauce has absorbed and noodles are dry. Enjoy!
PRO TIPS
CJ’s Recipe & Storage Tips
Pancit vs. Chow Mein Noodles – if you are using pancit noodles, you can skip the next two tips. If using chow mein noodles:
- Undercook chow mein noodles by 2 minutes less than the package instructions. The noodles will continue to cook in the wok or pan, so this prevents them from being overcooked by the dish is done.
- Rinse chow mein noodles after cooking – this helps remove any excess starch on the noodles to prevent sticking.
Cut Vegetables into Similar Sizes so they can cook evenly.
Have Everything Prepped Before Cooking – Once you start cooking, this recipe will come together very quickly. The key to pulling this off successfully is having all of your ingredients prepped and in bowls right next to your wok or pan.
Storage – You can store your leftover Panda Express Chow Mein in the refrigerator in an airtight container for up to 3 days. I like to reheat in a hot wok or pan; the high heat warms up the noodles quickly, helps separate any that stuck together, and gives a slight char. You can also reheat in a microwave until warmed through.
If you tried this Panda Express Chow Mein or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Panda Express Chow Mein (THE BEST COPYCAT)
Equipment
Ingredients
Vegetables
- 4 stalks celery, sliced at an angle diagonally into 1/2" pieces
- 1 white onion, sliced into 1 inch pieces
- 5 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 cups cabbage, sliced into ribbons
Chow Mein Sauce
- 3 tbsp light soy sauce, low sodium
- 1 tbsp sugar
- 1 tbsp shaoxing wine
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 1/4 tsp msg, optional
- 1/2 tbsp cornstarch
- 1/4 cup chicken broth
Noodles & Oil
- 1 lb Chow Mein or Pancit noodle, fresh preferred
- 2 tbsp neutral oil, I used avocado oil
Instructions
- Prepare vegetables by slicing celery, onion, cabbage, and mincing garlic and ginger. Set the vegetables in one bowl and the garlic & ginger in a small bowl.
- Mix the sauce in a bowl by combining low sodium light soy sauce, sugar, shaoxing wine, white pepper, sesame oil, msg, cornstarch, and chicken broth until the sugar and cornstarch is dissolved.
- If using chow mein noodles, bring a large pot of water to a boil over high heat. Blanch the chow mein noodles for 30 seconds then drain and pat dry. If using fresh pancit noodles, separate the noodles and set aside.
- Add 2 tbsp of neutral oil to a wok or large pan over medium high heat and saute garlic and ginger for 30 seconds. Turn the heat to high, add the celery, onion, and cabbage, and stir fry for 2 minutes until charred.
- Add noodles and stir fry for 1-2 minutes to char the noodles. Give the sauce a final mix to redistribute the cornstarch, then add the sauce to the pan and mix, stir frying for an additional 2-3 minutes over high heat until the sauce has absorbed and noodles are dry. Enjoy!
Video
Notes
- Undercook chow mein noodles by 2 minutes less than the package instructions. The noodles will continue to cook in the wok or pan, so this prevents them from being overcooked by the dish is done.
- Rinse chow mein noodles after cooking – this helps remove any excess starch on the noodles to prevent sticking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Panda Express Chow Mein copycat recipe was originally published in April 2024, and updated in December 2025.
what can i do if i don’t have low sodium light soy sauce? i have light and regular ones, but not low sodium. i don’t have unsalted chicken broth either, to reduce the saltiness from the regular soy sauce, if i were to use it.
is there a way for me to make this recipe without the low sodium sauce and not lose flavor?
i’d really appreciate a quick answer, i’m hoping to cook this for dinner tomorrow! 🙂 thank you
It’s so delicious and easy to make 😋
I’m glad you enjoyed it!
I love panda chow mein and this is very close to it. I’d use a little less broth but otherwise it’s fantastic!
Thank you Richele!
This has been my go to Chow Mein recipe ever since I found it! Easy and perfect everytime! I can never find Shaoxing Wine in my area so I sub with Cooking Sherry and we get awesome noodles that taste just like Panda Express!
Thank you Cara! I’m so glad you love it!
These are my go to at Panda E, but so glad I no longer have to spend $8 for an order of them!
I’ve heard Panda Express noodles are not good for you since there is a lot of oil so I am glad I came across this recipe. It looks legit too
Great dupe of the original!
Omgggggg I did it!! Thank you so much! I always enjoy your recipes 😊
Yay! I’m so glad you enjoyed it!
Certainly better than Panda Express. I did add chicken and doubled the sauce because I had so many noodles. The sauce was very tasty and that combo of veggies was perfect. Thank you for a great recipe!
Thank you June!
Love the recipes
Thank you so much Art!