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If you love Panda Express Chow Mein as much as I do, you are going to be obsessed with this easy copycat version. It has tender noodles, crisp tender veggies, and a savory chow mein sauce that tastes just like takeout, but you can make it at home in under 30 minutes with simple ingredients from your local grocery store. It is the perfect side dish for all your favorite Asian inspired mains and it disappears fast at my house.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Thanks for sharing this!!!! My husband loves Panda express’s chow mein, so we were trying to find the recipes. And I found yours! I just made it for our dinner tonight, and my husband LOVES it. Thank you so much for your recipe!!!” – Lyddi
“My kids said this was better than Panda!” – Raquel
“Made this the other night as a side dish for an amazing sweet and sour pork recipes. It is excellent. Loads of flavor!” – Sue
Why I Love These Noodles
I love this Panda Express Chow Mein because it gives me that same savory, takeout style flavor in less than 30 minutes, right at home. It actually started as a solution for our Christmas Eve Chinese takeout party when we were nowhere near a Panda Express and I needed to feed a crowd. I played around with the sauce and noodles until my family said it tasted just like the real thing, and now it is one of those go to recipes I make again and again with simple pantry ingredients and easy prep.
When I serve this chow mein, I usually build a fun takeout style dinner at home. I love pairing it with General Tso’s Chicken, Bang Bang Shrimp, Mongolian Beef, Crockpot Cashew Chicken, Fresh Spring Rolls, or Steak Fried Rice. Sometimes I turn it into a full meal by adding cooked chicken, beef, shrimp, or tofu right into the pan so everything is in one bowl.
🩷 Erica
Ingredients You’ll Need
- Chow mein style noodles or yakisoba noodles: Thin wheat noodles that stir fry well and hold their texture, often sold as yakisoba in the produce section or as Chinese egg noodles.
- Onion: A white or yellow onion, thinly sliced so it softens quickly and adds sweetness and flavor to the noodles.
- Celery: Sliced on the diagonal for that classic Chinese restaurant look and a nice crunchy bite in every forkful.
- Cabbage: Shredded or thinly sliced green cabbage that wilts in the pan and stretches the dish while adding texture.
- Oil: A neutral oil like vegetable or canola oil that can handle high heat for stir frying without burning.
- Chow mein sauce base: A simple mix of soy sauce, brown sugar, garlic, and ginger that creates that signature Panda Express Chow Mein flavor.
- Seasonings: Black pepper for a tiny kick and depth of flavor.
- Optional flavor boosters: A little oyster sauce, sesame oil, or Chinese cooking wine if you want to layer in more umami and richness.
Ingredient Additions and Substitutions
- Noodles: Use yakisoba or Chinese egg noodles for the closest texture, but lo mein, ramen without the seasoning packets, or even thin spaghetti will work if you cook them just under al dente.
- Veggies: Swap or add in shredded carrots, bell peppers, snap peas, broccoli, or a bagged coleslaw mix with cabbage and carrots for extra color and crunch.
- Sauce and seasonings: Use low sodium soy sauce if you prefer, add a splash of oyster sauce for more umami, or stir in red pepper flakes or chili garlic sauce if you like a little heat.
- Gluten friendly option: Make it gluten friendly by using gluten free noodles and tamari or a gluten free soy sauce alternative, and double checking your labels.
- Protein: Turn it into a full meal by stirring in cooked chicken, pork, steak, shrimp, or tofu at the end. Leftover rotisserie chicken works especially well for a fast dinner.
How To Make Panda Express Chow Mein
- Prepare the Sauce: Whisk soy sauce, brown sugar, garlic, ginger, and black pepper together in a small bowl. Set aside.
- Prepare the Noodles: Place the Yaki-Soba noodles into a collander. Discard included flavoring packets. Rinse the noodles well with cold water and drain. Set aside.
- Sauté the Vegetables: Heat oil in a large wok or skillet. Sauté the sliced onion and celery until the onions start to soften and become transparent. Add the cabbage and cook for an additional minute, stirring constantly.
- Combine and Cook: Add the noodles and chow mein sauce to the wok or skillet. Stir constantly over medium-high heat for an additional 2 to 3 minutes or until the noodles are completely heated through.
Recipe Tips
- Use the right pan. A large wok or deep nonstick skillet works best so you have plenty of room to toss the noodles and veggies without crowding.
- Do not overcook the noodles. You want the noodles just heated through in the stir fry. Overcooking can make them mushy and cause them to break apart.
- Prep everything before you start cooking. Chow mein cooks fast. Have the sauce mixed, veggies sliced, and noodles ready so you can move quickly.
- Try a touch of sesame oil. A tiny drizzle of sesame oil at the very end can add a deeper flavor. Use it sparingly though since it can become overpowering very quickly. The recipe is delicious with or without it.
- Keep the veggies crisp tender. Do not cook the vegetables until they are limp. That little bit of crunch is what makes Panda Express Chow Mein so good.
- Make it more like lo mein if you prefer. For a saucier noodle dish, cook the noodles separately, double the sauce, and toss everything together off the heat for a lo mein style version.
Frequently Asked Questions
Not exactly. Chow mein is usually stir fried in a pan with a small amount of sauce, which gives the noodles a slightly oily, lightly crisp texture. Lo mein is typically boiled, then tossed with more sauce, so the noodles are softer and more saucy. Some people say Panda Express Chow Mein is closer to lo mein, but because it is stir fried with minimal sauce, I consider it true chow mein.
Yes. To make this recipe more like lo mein, boil your noodles separately until just tender and drain them. Double the sauce, then toss the cooked noodles, veggies, and sauce together. Serve immediately for a softer, slurpier noodle dish.
My favorite noodles to use are fresh yakisoba style noodles from the refrigerated section of the grocery store. Chinese egg noodles, lo mein noodles, or even ramen noodles without the seasoning packet work well too. If you cannot find those, thin spaghetti is a surprisingly good substitute.
Absolutely. Cooked chicken, pork, steak, shrimp, or tofu can be stirred in at the end. This is a great way to turn the side dish into a complete meal.
Yes. A bag of coleslaw mix is a great shortcut. It usually includes thinly shredded cabbage and sometimes carrots, which fit this recipe perfectly.
As written, this recipe is not spicy. If you like heat, add red pepper flakes, sriracha, or chili garlic sauce to taste.
The original Panda Express Chow Mein is not gluten free because of the soy sauce and wheat based noodles. To make this recipe gluten free at home, use gluten free noodles and swap in tamari or another gluten free soy sauce alternative. Always double check labels.
Make Ahead and Storage
- Make Ahead – You can slice the veggies and mix the chow mein sauce up to 1 day in advance, then store them separately in the refrigerator so when you are ready to cook, all you need to do is prepare the noodles and stir fry everything together.
- Storing – Let leftover chow mein cool to room temperature, then transfer it to an airtight container and store it in the fridge for about 4 to 5 days so you can enjoy easy lunches or quick sides throughout the week.
- Reheating – To reheat, warm the chow mein in the microwave, on the stovetop, or in the oven at 350°F until heated through, adding a small splash of water or soy sauce before reheating if the noodles seem a little dry so they stay moist and flavorful.
More Panda Express Recipes to Try
Pair this chow mein with some of our other favorite Panda Express-inspired recipes like Kung Pao Chicken, Chinese BBQ Pork or any of these other Panda Express recipes:
This Panda Express Chow Mein copycat recipe has become such a staple at our house. It is quick, budget friendly, and tastes just like the restaurant version. Ready to bring the taste of Panda Express to your kitchen? If you make this recipe, I would love to hear what you think. Please leave a rating, share your tweaks, and what you served it with in the comments so others can get ideas too. 💛🍜
Panda Express Chow Mein (Copycat)
Video
Ingredients
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ground black pepper, to taste
- 2-3 tablespoons vegetable oil
- 3 (5.6 ounce) packages Yaki-soba noodles or Chinese Egg Noodles (refrigerated), in the produce section of the grocery store. The 3 packages are sold together in one 17-ounce pack.
- ⅔ cup celery, chopped diagonally
- 1 medium onion, thinly sliced
- 2 cups chopped cabbage
Instructions
- In a small bowl, combine soy sauce, brown sugar, garlic, ginger, and black pepper. Set aside.
- Remove noodles from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.
- Heat oil in a large wok or skillet over medium heat. Add celery and onion and sauté for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and sauté an additional minute.
- Add noodles and soy sauce mixture to the vegetables. Stir-fry over medium-high heat for an additional 2-3 minutes or until noodles are heated through.
Equipment
- Large Wok
Notes
- Use fresh yakisoba or Chinese egg noodles for the closest Panda Express Chow Mein texture. Rinse and drain well so they do not clump.
- Do not overcook the noodles. Stir fry just until they are heated through to keep them from breaking or turning mushy.
- A large wok or deep nonstick skillet makes it easier to toss the noodles and veggies without spilling.
- Keep the vegetables crisp tender. They should soften slightly but still have a little bite for that classic chow mein feel.
- For a deeper, toasty flavor, you can add a very small drizzle of sesame oil at the end. Use it sparingly so it does not overpower the dish.
- To make a lo mein style version, cook the noodles separately, double the sauce, then toss everything together off the heat for a saucier noodle dish.
- This Panda Express Chow Mein keeps well in the fridge for 4 to 5 days. Add a splash of water or soy sauce when reheating to keep the noodles moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Your website is a real find! It sure was nice to enjoy chow mein that was not covered in oil. Absolutely yummy and very easy. I added tiny broccoli florets, and shredded carrots. And a smidge of sriracha. Anyhoo…thanks! Can’t wait to try some more of your recipes!! 🙂
This is delicious! Way better than Panda’s 🙂 i substituted the store noodles for stir fried regular spaghetti pasta 😀 it was do flavorful and yummyyyyyyyyy! Thank you
added to my comments of June 21, 2013, I did not use the soba noodles I used thin spaghetti.
I have made it four times since and I will continue to make it frequently with the thin spaghetti
Delicious!!!!
This is going to be a little silly but,
I can’t believe you discard the seasoning packets. The fresh yakisoba three pack seasoning have the most unique and amazing flavor. I’ve been eating them for years, and they are much better then any chow mein. I almost want to tell you to send them to me, I love them that much.
As I said, silly, but it hurt my heart when you said you discard them. If you’ve never actually tried it, I urge you to do so.
Sorry to make you so sad! We use the packets in other yakisoba dishes.. just not this particular one. 🙁 Next time I will have to save them and just mix them with other stir-fry dishes!
I did like the instrucctions but it tasted too salty!! What was the problem?
This is the easiest and the BEST! The copycat Panda Express chow mein recipe is right on! I did add a little more cabbage but
I couldn’t stop eating it! Since it was suppose to be for my family’s dinner I now have to make more! YUMMY!!!!
why are you rinsing the noodles? just put it in the pan and add a little water to let the hot water/steam break up and warm the noodles while incorporating it into the rest of the dish
I rinse the noodles because that it what it says to do on the Yakisoba noodle package. I don’t know why the suggest you do it… I just figured it would be a good idea.
The only Asian noodles I eat are from Panda. I usually eat them every couple weeks and every time I go, I spend my entire meal trying to figure out what noodles they are. LOL
Today, I finally got brave and decided to buy some that I thought were the correct ones to try at home. Now I’m worried cuz I got them off the regular Asian aisle, not the fridge section. I’m praying I have the right kind of noodles. I’m gonna try using your recipe. Wish me luck! Thanks for the recipe!! Can’t wait till dinner.
Good luck!!! Let us know how it turns out for you!
Oh goodness…..YUM!!! This recipe is so similar to Panda! As I stated before, I ONLY eat Panda’s noodles (cuz I’m so picky when it comes to any Asian dishes) and I LOVED this version. My noodles did turn out to be the wrong ones, but they did work. The texture was a little softer like spaghetti noodles, but the flavor was spot on. I saved the recipe and will find the correct noodles now that I have a name and kind of noodle. I am sooooo happy!! Thanks again for the yummy recipe!
So glad that you liked them!!! Glad that those other noodles worked too! 🙂
you are rinsing the extra starch off of the noodles. this helps with having them NOT stick to the bottom of your pan. I missed this step only one time (second time I made) and they stuck HORRIBLY! This is something I make on a pretty regular basis. We LOVE noodles at our house – no rice for us 🙂
I am glad you said something! Thank you for your comment!
So you suggest not to drain the noodles? Will it prevent them from sticking to the pan? Sorry first time making noodles (:
On the recipe it says to rinse the noodles well.. then to drain. Where are you seeing not to drain them?
Thought it was okay, not terrible, but kids who are giant Panda Express fans wouldn’t touch it. I got to make two dinners.
Not even close to Panda Express.
Stir-fry: When using spaghetti or any kind of Asian-style noodles — like soba, udon, or rice noodles — for stir-fry, they should always be rinsed after cooking. The starchy film on the noodles would otherwise make them gummy and clump together when stir-fried. Rinsing does cool the noodles down, but this is fine since they’ll be cooked again in a hot pan. I found this info on thekitchn (https://www.thekitchn.com/when-to-rinse-pasta-and-when-to-skip-it-tips-from-the-kitchn-219366). Apparently, this is mentioned in several websites on the internet. I had never heard this before and can’t verify that it works, but it may be why some folks are having trouble with sticky/gummy noodles.
Made this for lunch and added some frozen grilled chicken strips and my son and I loved it! Thank you!
Added cashews, chicken and used whole wheat spaghetti noodles….OMG
I added a handful of cashews, a shredded chickens breast and used whole wheat spaghetti noodles…OMG
Can’t wait to try this recipe. My family loves Panda Express. Just wondering what grocery store do you buy the Yaki Soba noodles at?
Thanks 🙂
We just found it at Albertsons. They also have it at Winco.. pretty much any grocery store you go to should have it in their produce section (sans WalMart.. I don’t know why they don’t have it).
Neither Kroger nor HEB has it. I’m dying to try this recipe! I hope Randalls has it.
It depends what state your in whe have it at Frys in healty food cooler
Made this last night with some grilled Asian chicken. It was such a great dinner. My husband is not a big fan of lo mein and he loved this, he had 3 helpings! This is a great copy cat recipe, and it tastes better than the original. We’ll definitely be making this again and again! Thanks for sharing.
OUTragouse I have found my new Lo mein recipe. ty for sharing
This is sooo yummy! We don’t have a Panda Express in our town and this was perfect!! We certainly got our Panda fix! Defiantly makes this again, and again, and again………………!
Finally!!! I have seen other versions, but they include a lot of ingredients that aren’t found in Panda Express’. Can’t wait to try this as my son, 5, loves “Polar Express” as he calls it.
Made this for the fam tonight along with some teriyaki chicken. The Chow Mein was a HUGE hit – even with the hubby who is diabetic and doesn’t eat noodles (he went back for seconds).
Yum! I have this on my menu for the week. I’m wondering what that chicken recipe is in the background. I need a good chicken to go with it. 🙂
It is Jared’s General Tsos chicken from our site… My favorite!
I tried this today with an orange chicken recipe. The chow mein is better than Panda’s!! It was delicious! And so super easy! Now I just have to find a better orange chicken recipe and we are all set!
As easy, very yummy orange chicken recipe:
Cut uncooked chicken breast into 1 – 1 1/2 inch squares, roll in beaten egg, then bread crumbs and fry in pan (I use olive oil). Brown on both sides and put into casserole dish. Once finished with all the chicken pieces, pour Panda’s orange sauce over chicken. Cover pan with tin foil and bake on 350 for 30 minutes. This is my son’s favorite recipe.
Where can I find the Panda’s orange sauce?
I have found it at the grocery store.. just in the Asian section near the sauces.
You can buy it at panda if you can’t find it elsewhere. They sell them near the register.
I had this in my comment, but I’ll add it here as well. Here’s my original recipe that’s pretty good, only takes a couple of minutes, and is a lot cheaper then buying the bottled stuff.
Orange Chicken Sauce
1 can mandarin oranges
1/2 C sugar
2-3 T cornstarch (depending on how saucy you want it)
3 T soy sauce
Sweet chili sauce to taste
Add all to small sauce pan. Mash oranges with whisk or fork. Whisk over medium high heat until boiling, boil one minute.
CHINESE ORANGE CHICKEN
Prep Time
40 minutes
Cook Time
10 minutes
Total Time
50 minutes
Yield
4 servings
Not even Panda Express can beat this homemade orange chicken!
INGREDIENTS
1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
1 cup 2 tablespoons cornstarch, divided
2 large eggs, beaten
1 cup vegetable oil
1/2 teaspoon sesame seeds
1 green onion, thinly sliced
FOR THE MARINADE
1 cup chicken broth
1/2 cup freshly squeezed orange juice
1/2 cup sugar
1/3 cup distilled white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon orange zest
1 teaspoon Sriracha, or more, to taste
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
INSTRUCTIONS
To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.
Oh man I am so excited to try this! I can’t get enough of this stuff every time I go to panda! Thanks for posting, I can definitely see this recipe becoming my go-to!
Yum! Thanks so much for sharing. Pinning now, hopefully it won’t be long before I try it.
Dezi It’s been 8 years. Have you tried it yet?
I have been searching for this recipe forever! Can’t wait to try it.
Jenn did you ever try it?
Recipe awful. Tasted like pasta with soy sauce on it. No flavor. Panda pasta looks like spaghetti not ramen. Very disappointed