Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

For the Chow Mein

• 1 pound fresh chow mein noodles or yakisoba noodles
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 small yellow onion, thinly sliced
• 2 cups shredded green cabbage
• 1 cup celery, thinly sliced diagonally
• 1 cup shredded carrots (optional)
• 3 green onions, sliced

Chow Mein Sauce

• ¼ cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon ground white pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes (optional)

Optional Additions

• Cooked chicken strips
• Shrimp
• Beef slices
• Fried tofu
• Bean sprouts
• Mushrooms
• Bok choy

Equipment

• Large wok or skillet
• Large pot for noodles
• Colander
• Small mixing bowl
• Tongs or wooden spoon

Instructions

Step 1: Prepare the Sauce

In a small bowl, whisk together:

• Soy sauce
• Oyster sauce
• Hoisin sauce
• Brown sugar
• Rice vinegar
• Sesame oil
• White pepper
• Garlic powder
• Onion powder
• Red pepper flakes (if using)

Set aside.

Step 2: Cook the Noodles

Prepare the chow mein noodles according to package instructions.

If using fresh yakisoba noodles, briefly loosen them in hot water according to the package directions.

Drain well and set aside.

Tip: Avoid overcooking the noodles because they will continue cooking when stir-fried.

Step 3: Cook the Vegetables

Heat a large wok or skillet over medium-high heat.

Add vegetable oil and sesame oil.

Once hot, add the sliced onion and celery.

Stir-fry for 2–3 minutes until they begin to soften but still have some crunch.

Add the shredded cabbage and carrots.

Cook for another 2–3 minutes until the vegetables are tender-crisp.

Step 4: Add Garlic and Noodles

Add the minced garlic and stir-fry for 30 seconds until fragrant.

Add the cooked noodles to the wok.

Using tongs, toss the noodles with the vegetables until evenly combined.

Step 5: Add the Sauce

Pour the prepared chow mein sauce over the noodles.

Toss continuously for 2–3 minutes until every noodle is coated and the sauce has absorbed.

The noodles should become glossy and flavorful.

Step 6: Finish and Serve

Remove from heat.

Stir in sliced green onions.

Taste and adjust seasoning if needed.

Serve hot with your favorite Chinese-inspired dishes.

Serving Suggestions

This chow mein pairs perfectly with:

• Copycat Panda Express Orange Chicken
• Beijing Beef
• Honey Walnut Shrimp
• Teriyaki Chicken
• Mongolian Beef
• Egg rolls
• Spring rolls
• Crab rangoon
• Steamed rice

Storage

Refrigerator: Store leftover chow mein in an airtight container for up to 4 days.

Freezer: Freeze cooled noodles for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm in a skillet over medium heat with a splash of water or broth to loosen the noodles. Microwave reheating also works but may soften the vegetables.

Tips for the Best Copycat Panda Express Chow Mein

• Use a hot wok or skillet to create authentic stir-fry flavor.
• Do not overcrowd the pan; cook in batches if making a larger amount.
• Fresh chow mein or yakisoba noodles provide the closest restaurant-style texture.
• Keep vegetables slightly crisp for the classic chow mein bite.
• Toss noodles quickly over high heat so they absorb the sauce without becoming soggy.
• Add the sauce gradually if you prefer a lighter coating.
• Sesame oil should be used as a finishing flavor because too much can overpower the dish.

Recipe Notes

• If you cannot find chow mein noodles, spaghetti or thin egg noodles can work as substitutes.
• For a vegetarian version, replace oyster sauce with vegetarian mushroom oyster sauce.
• Add extra vegetables like bell peppers, broccoli, or snow peas for a more colorful stir-fry.
• For a protein-packed meal, add grilled chicken, shrimp, or beef.
• Make the sauce ahead of time and store it in the refrigerator for up to one week for quick weeknight meals.
• This recipe is best served immediately while the noodles are glossy and the vegetables are fresh and crisp.