Panda Express Chow Mein Copycat
So you’re ready to make one of our Panda Express copycat entrees, now all you need is some Panda Express Chow Mein Copycat noodles to go with it! All those who love Panda Express know how addictive their chow mein is, and my husband is definitely one of those addicts 🙂 That’s why this is a very popular dish here at home too!
As I’ve mentioned before, my husband had traveled alot in his line of work. Whenever he would be nearing a town or city that he would be working out of, he would have me book his hotel based on a Panda location! Crazy for sure, but when he had to be out of town he wanted to be able to pick up a quick dinner that would not disappoint. Plus, there are absolutely no Panda Express locations for hours around our little rural farm house.
Anyway, his love for all things Panda has led to our experimenting with several copycat recipes. We couldn’t be happier with the results of this chow mein dish. With one exception…Eddy always points out that the chow mein would be absolutely perfect if I could set it out in one of their hot trays for at least an hour? Really?!
We hope that you and your family enjoy making this take out dish at home as much we do!
Last Updated: May 23rd, 2017
Panda Express Recipes
- Panda Express Orange Chicken
- Panda Express Shanghai Angus Steak
- Panda Express Chow Mein (this page)
- Panda Express Honey Walnut Shrimp
- Panda Express SweetFire Chicken Breast
- Easy Fried Rice Better than Panda!
Slightly sweet and perfectly fried yummy chow mein noodles!
- 2 6 oz packs chow mein noodles (we used the Wel-Pac brand found in the Asian aisle at Walmart - yakisoba noodles work too)
- 3 Tbsp vegetable oil
- 1/2 cup yellow onion (sliced, about 1/2 large yellow onion)
- 1/2 cup celery (thinly sliced - about 2 medium ribs)
- 1/2 head green cabbage (thinly sliced)
- 1 1/2 tsp cooking wine (sherry)
- 2 Tbsp soy sauce (recommed reduced sodium)
- 1 Tbsp oyster sauce
- 1/2 Tbsp kecap manis
- 2 tsp ginger (fresh, grated - or 1/2 tsp dry ground ginger)
Cook chow mein noodles at a boil, remove and drain before completely cooked. Rinse with cold water to prevent continued cooking, then coat with a bit of oil (optional) to keep from sticking together. Set aside.
Bring a large skillet, frying pan, or wok to high heat and add the vegetable oil. When the oil is hot add sliced onion, celery and cabbage. Cook for about 1 minute (2 minutes if you like your vegetables more tender).
Add the noodles and stir to break them up and combine them with the cooked vegetables. Add cooking wine, soy sauce, kecap manis, and freshly grated ginger. Mix well until the noodles are soft.
Add the sesame seed oil, toss to coat all of the chow mein and vegetables before serving. Garnish with green onion and/or sesame seeds, if desired. *A small teaspoon portion of brown sugar can be added for additional sweetness (we have mixed opinions in the household of whether or not the brown sugar makes the recipe closer to Panda!).