Panda Express Chow Mein (THE BEST COPYCAT)

Copycat Panda Express Chow Mein in a bowl next to chopsticks and a wok with more chow mein.

4.97 from 27 votes

Panda Express Chow Mein (THE BEST COPYCAT)

This is THE best Panda Express Chow Mein copycat recipe you will find that's even BETTER than the original! It's a simple noodle dish that I've upgraded in the flavor category that can be used as a side for any delicious meal!

Prep Time15

Cook Time10

Total Time25

Course: Main Course, Side Dish

Cuisine: Chinese

Servings:

Author: Chris Joe

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

I used Pancit noodles, which is what is pictured in the images and video. These do NOT need to be pre-blanched before cooking; they’re coated with oil and can be cooked directly in the wok. You can also use fresh chow mein noodles, which are made of wheat flour, egg, and water. I find them in the refrigerated section of my local Chinese grocery (99 Ranch). These will be uncooked and thus need to be cooked before adding them into the wok. Another similar noodle substitutions are: Yakisoba noodles, Lo Mein noodles (these will be thicker and won’t have the slightly crispy nature of chow mein when fried), Ramen noodles (not the instant kind) or Fresh noodles made of egg (yellow in color)

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.

Nutrition