What noodles should I use if I can’t find fresh chow mein?

Fresh yaki soba or fresh ramen work well. Avoid instant ramen or dried egg noodles unless you adjust cooking time and texture expectations.

Can I add protein to make it a main dish?

Yes. Add precooked or thinly sliced proteins at the toss stage so they warm through without overcooking.

How long does this take?

Once you’ve prepped everything, the actual cooking takes about 10–15 minutes — a true Quick Chinese Food Recipes win.

What makes Panda Express chow mein taste different from other chow mein?

The mild, slightly sweet, and lightly oily sauce plus the specific noodle texture and vegetable mix give it that recognizable profile. Using oyster sauce and a small amount of dark soy helps replicate the chain’s flavors.

Is this a true copycat?

This is a faithful Panda Express Copycat Chow Mein approach — it won’t be identical to the restaurant, but it captures the same balance of chew, veggie crunch, and savory sauce using pantry-friendly ingredients.

Homemade Panda Express Chow Mein — Faster Than Takeout

Name: Homemade Panda Express Chow Mein — Faster Than Takeout
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 1 lb fresh chow mein (yellow egg) noodles; 2 cups green cabbage, thinly sliced; 1 cup celery, cut on the bias; 1 small yellow onion, thinly sliced; 2 tbsp neutral oil (vegetable, peanut, grapeseed, etc.); 2 tbsp regular soy sauce (or low-sodium); ½ tbsp dark soy sauce (optional for color/depth); 2 tbsp oyster sauce (or vegetarian stir-fry sauce); 1 tbsp sesame oil; 2 garlic cloves, minced; ¼ cup low-sodium chicken stock (or cold water); ½ tbsp cornstarch (or potato/tapioca starch)

Homemade Panda Express Chow Mein — Faster Than Takeout

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Bright, chewy egg noodles stir-fried with crisp cabbage, crunchy celery, and sweet onion—finished with a glossy, savory sauce. This one-pan chow mein comes together fast (about 15 minutes) and gives you that takeout vibe without the delivery fee.

Author: Irma
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Dinner
Cuisine: Chinese

Ingredients

Scale

1 lb fresh chow mein (yellow egg) noodles
2 cups green cabbage, thinly sliced
1 cup celery, cut on the bias
1 small yellow onion, thinly sliced
2 tbsp neutral oil (vegetable, peanut, grapeseed, etc.)

Sauce

2 tbsp regular soy sauce (or low-sodium)
½ tbsp dark soy sauce (optional for color/depth)
2 tbsp oyster sauce (or vegetarian stir-fry sauce)
1 tbsp sesame oil
2 garlic cloves, minced
¼ cup low-sodium chicken stock (or cold water)
½ tbsp cornstarch (or potato/tapioca starch)

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Instructions

Mix the sauce. Whisk together the soy sauces, oyster sauce, sesame oil, minced garlic, stock (or water), and cornstarch in a small bowl. Set aside so the starch can dissolve.
Loosen the noodles. Bring a large pot of water to a boil. Briefly blanch the fresh chow mein for about 20–30 seconds, just until the strands separate. Drain well in a colander—do not rinse.
Quick-fry the veg. Heat 1 tablespoon oil in a large wok or roomy skillet over medium-high heat. Add the onion, cabbage, and celery and stir for about one minute, just until they soften but still have crunch.
Combine noodles and sauce. Push the vegetables to one side of the pan. Add the remaining oil to the cleared area, then add the drained noodles and pour the prepared sauce over top.
Finish in the pan. Using tongs or a spatula, fold the veggies and noodles together so the sauce evenly coats everything. Cook another 60–90 seconds until the sauce thickens and the noodles are heated through. Remove from heat and serve right away.

Notes

Quick Tips
- Prep before you heat the pan. Stir-frying happens quickly—have everything within reach.
- Don’t over-blanch. Fresh noodles only need a few seconds to loosen. Overcooking makes them mushy.
- Skip rinsing the noodles after draining; the surface starch helps the sauce cling.
- High heat is your friend. A hot pan gives better texture and avoids steaming the vegetables.
- Add protein (shrimp, cooked chicken, sliced beef, or tofu) when you toss everything together if you want a heartier main.
Storage
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Rewarm gently in a skillet with a splash of water or stock to loosen the sauce. Freezing isn’t recommended—noodles and veg get soggy.

Nutrition

Calories: 478kcal
Sugar: 5g
Sodium: 1632mg
Fat: 6g
Carbohydrates: 87g
Fiber: 8g
Protein: 19g
Cholesterol: 0.5mg

Find it online: https://irmacooks.com/homemade-panda-express-chow-mein-faster-than-takeout/