Name: Panda Express Chow Mein
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Chinese-American
Ingredients: 1 lb fresh chow mein noodles; 2 cups thinly sliced cabbage; 1 cup sliced celery; 1 small onion, sliced; 2 Tbsp neutral oil (vegetable, canola, etc.); 2 Tbsp soy sauce; ½ Tbsp dark soy sauce; 2 Tbsp oyster sauce; 1 Tbsp sesame oil; 2 cloves garlic, minced; ¼ cup low‑sodium chicken stock; ½ Tbsp cornstarch

I share a quick and delicious version of Panda Express–style chow mein featuring chewy egg noodles stir-fried with cabbage, celery, onions, and a savory sauce—all done in just 15 minutes. Panda Express Chow Mein

Why You’ll Love This Recipe

I love how fast and satisfying this recipe is—I can whip it up in one pan for a busy weeknight and still get that takeout feel. The light sauce perfectly coats the noodles and veggies, giving the same kind of flavor I crave from Panda Express but with more control over ingredients and oil.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb fresh chow mein noodles
2 cups thinly sliced cabbage
1 cup sliced celery
1 small onion, sliced
2 Tbsp neutral oil (vegetable, canola, etc.)

Noodle Sauce:

2 Tbsp soy sauce
½ Tbsp dark soy sauce
2 Tbsp oyster sauce
1 Tbsp sesame oil
2 cloves garlic, minced
¼ cup low‑sodium chicken stock
½ Tbsp cornstarch

directions

In a small bowl, I whisk together all of the noodle sauce ingredients and set it aside.
I bring a large pan half-filled with water to a boil. Then I blanch the chow mein noodles for 20–30 seconds, just until they loosen, and drain them in a colander without rinsing.
In a large pan or wok over medium-high heat, I heat 1 tablespoon of oil and stir-fry the onion, cabbage, and celery until softened—about 1 minute.
I push the veggies aside, add the remaining oil, then toss in the noodles and sauce. I mix everything together until the noodles are evenly coated.
I remove the pan from the heat and serve the chow mein hot.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes

Variations

I like to add cooked chicken, beef, shrimp, or tofu to make it more filling.
Sometimes I switch up the vegetables and use bean sprouts, bell peppers, or snap peas.
For a gluten-free version, I replace soy sauce with tamari or coconut aminos and use gluten-free noodles.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a non-stick pan over medium heat or microwave it for 2–3 minutes until hot. I don’t recommend freezing it because the noodles and veggies get soggy.

FAQs

What noodles should I use?

I use fresh chow mein noodles—yellow egg noodles that are chewy and perfect for stir-frying. If I can’t find those, I go with fresh yakisoba or ramen noodles as a substitute.

Can I add protein?

Yes! I often stir in precooked chicken, shrimp, beef, or tofu right after tossing the noodles with the sauce.

Can I prep ahead?

Absolutely. I can cook the chow mein ahead of time and store it in the fridge for up to 4 days. It makes great leftovers and heats up easily.

Can I use different vegetables?

Definitely. I’ve tried using bok choy, bell peppers, snap peas, and even mushrooms to switch things up depending on what I have on hand.

Is freezing an option?

I avoid freezing this dish because the texture of the noodles and vegetables doesn’t hold up well after thawing.

Conclusion

I love that this recipe gives me that classic Panda Express chow mein flavor in just 15 minutes. It’s quick, easy, and satisfies my takeout cravings while letting me control the ingredients. Perfect for busy nights or a fast lunch at home.