Name: Copycat Panda Express Chow Mein Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American Chinese
Ingredients: 1/4 cup soy sauce; 1–2 Tbsp. water or chicken stock; 2 tsp. sugar; 1 tsp. toasted sesame oil; 1 tsp. oyster sauce; 1 tsp. cornstarch; Pinch of white pepper; 1 Tbsp. canola or vegetable oil; 3–4 cups thinly shredded cabbage; 2 stalks celery, thinly sliced; 4 green onions, chopped into 1–2 inch segments; 3 cloves garlic, roughly chopped; 3 packages (~8–10 ounces cooked) ramen noodles

Jump to Recipe· 4.4 from 14 reviews

I absolutely love making this Copycat Panda Express Chow Mein Recipe at home because it captures all those comforting, savory flavors I crave from the restaurant version, while being super quick and easy to whip up. The soft yet slightly chewy noodles paired with crisp cabbage, crunchy celery, and vibrant green onions tossed in a mouthwatering soy-based sauce delivers that perfect balance of texture and flavor. It’s a humble dish that always feels special and hits the spot every single time.

Why You’ll Love This Copycat Panda Express Chow Mein Recipe

From the first bite, I’m drawn to the wonderful contrast in this chow mein—the tender noodles melting in your mouth among the crisp and fresh vegetables, all coated in a sauce that sings with umami and just a hint of sweetness. The flavor profile is spot-on with that savory, slightly toasted sesame aroma, making it incredibly satisfying without feeling heavy. I love how the oyster sauce and soy sauce blend harmoniously, creating a richness that’s truly addictive.

What really makes this Copycat Panda Express Chow Mein Recipe stand out for me is how effortlessly it comes together. In about 20 minutes, I can have a dish that tastes restaurant-quality but with the comfort of homemade goodness. It’s perfect for busy weeknight dinners or casual gatherings when you want something crowd-pleasing without a ton of fuss. Plus, it’s super adaptable, so you can easily tweak it to fit whatever ingredients you have on hand or dietary preferences you’re catering to.

Ingredients You’ll Need

A white bowl sits on a white marbled surface, containing a small amount of dark brown sauce spread unevenly at the bottom. In the center of the bowl lays a silver fork with four tines, partially covered by the sauce. The sauce has a shiny, smooth texture and contrasts against the plain white bowl. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are refreshingly simple but essential, each bringing something special to the dish—whether it’s the bright crunch of veggies or the deep, savory notes of the sauce components.

Soy sauce: The salty backbone of the sauce that adds rich umami flavor.
Water or chicken stock: Helps balance the sauce and keeps it from being too intense.
Sugar: Just enough sweetness to marry all the savory elements perfectly.
Toasted sesame oil: Adds a warm, nutty aroma that elevates the whole dish.
Oyster sauce: Brings depth and a subtle seafood sweetness to the sauce.
Cornstarch: Thickens the sauce so it clings beautifully to the noodles and vegetables.
White pepper: Offers gentle heat without overpowering the flavors.
Canola or vegetable oil: Ideal for high-heat stir-frying without smoking.
Thinly shredded cabbage: Gives the dish great crunch and a touch of freshness.
Celery: Adds crisp texture and its subtle, herbal bite.
Green onions: Bright and lively, contributing both crunch and a mild onion flavor.
Garlic: Provides a fragrant base that wakes up the entire dish.
Ramen noodles (cooked): The soft and slightly chewy star of the dish that brings everything together.

Directions

Step 1: Before starting the stir-fry, I like to prepare the ramen noodles by cooking them according to package instructions, then spinning them in a salad spinner or draining thoroughly to remove excess water. Tossing them lightly with a bit of oil prevents sticking and ensures they stay perfectly tender when mixed with the veggies.

Step 2: Next, whisk together all the sauce ingredients in a small bowl—soy sauce, water or chicken stock, sugar, toasted sesame oil, oyster sauce, cornstarch, and a pinch of white pepper. Setting this aside lets the flavors meld while you prepare the rest.

Step 3: Heat your wok or a large skillet over high heat, then add the oil. Once it’s hot and shimmering, toss in the shredded cabbage and celery. Stir-fry them for 3 to 4 minutes, stirring every 30 seconds, just until they soften slightly but still have a crisp bite—that crunch is crucial for texture.

Step 4: Push the cabbage and celery to one side of the wok, add a little more oil to the empty space, and quickly stir-fry the chopped green onions and garlic for about 30 seconds. The aroma at this stage is incredible and helps layer the flavors beautifully.

Step 5: Now, add the cooked ramen noodles and pour in the prepared sauce. Toss everything together gently to evenly coat all the noodles and vegetables. Turn the heat down to medium and stir-fry for another minute or until the noodles are heated through and the sauce is glossy and clinging to every bite.

Step 6: Serve it up hot, topped with some extra chopped green onions for a fresh burst of color and flavor. Taste the dish once plated, and if you feel it needs a little extra punch, a splash more soy sauce works wonders to customize the seasoning.

Servings and Timing

This Copycat Panda Express Chow Mein Recipe makes about 4 generous servings, perfect for sharing with family or friends. Prep time is around 10 minutes since chopping the veggies goes quickly, and cooking the noodles and stir-frying takes about another 10 minutes. In total, you’re looking at a neat 20 minutes from start to finish, with no resting or cooling time needed—you can serve it straight away while it’s piping hot and fresh.

How to Serve This Copycat Panda Express Chow Mein Recipe

A large black wok filled with a mix of cooked curly instant noodles as the base layer, pale yellow and slightly glossy, topped with chopped light green cabbage and bright green spring onions scattered evenly across the noodles. The cabbage pieces are small and look soft and cooked, while the spring onions add a fresh contrast with their darker green color. The wok sits on a white marbled surface, showing the texture clearly. photo taken with an iphone --ar 4:5 --v 7

I love serving this chow mein as a flavorful side that pairs beautifully with just about any main dish—think orange chicken, sesame tofu, or crispy egg rolls. It’s great alongside something saucier or meaty because the noodles balance the heavier elements with their mild, savory simplicity. If you want to keep it light and veggie-focused, it works as a main too, especially if you toss in some extra protein like grilled chicken or shrimp.

For presentation, I often sprinkle extra green onions and sometimes toasted sesame seeds over the top to add a little crunch and a pop of color. Using a wide, shallow bowl or a pretty plate lets you spread it out, showcasing the mix of noodles and veggies for an inviting dinner table centerpiece. I prefer it served hot or warm—chilled chow mein just doesn’t have the same magic.

Pairing this dish with a crisp, refreshing drink really elevates the meal. A chilled jasmine tea or light lager works beautifully, but if you’re in the mood for a cocktail, something citrusy like a ginger margarita cuts through the richness nicely. This chow mein is a total crowd-pleaser whether it’s a cozy weeknight dinner or part of a festive spread for gathering with friends.

Variations

I’m always experimenting with different spins on my Copycat Panda Express Chow Mein Recipe to keep things interesting. Sometimes I swap out the cabbage for bok choy or snap peas when I want a slightly different crunch and color contrast. If you want to boost the protein, adding sautéed chicken, tofu, or shrimp during the stir-fry step works like a charm.

For dietary changes, I’ve made this gluten-free simply by using tamari instead of soy sauce and ensuring the oyster sauce is gluten-free or replaced with a vegan mushroom sauce for a vegan take. You can easily swap the ramen noodles for rice noodles to keep it gluten-free while maintaining that classic noodle experience.

Flavor-wise, I love adding a little fresh grated ginger with the garlic or a splash of chili garlic sauce if I’m craving some heat. Some days, I like to finish mine with a squeeze of fresh lime juice for bright acidity that cuts through the richness, giving the chow mein an almost Thai-inspired flair. These little tweaks keep it exciting without complicating the process.

Storage and Reheating

Storing Leftovers

If you have any leftovers, I store them in an airtight container in the refrigerator. This keeps the chow mein fresh for about 3 to 4 days. It’s important to let the dish cool to room temperature before sealing it up to avoid any sogginess. Using a glass container helps me see how much is left, and it’s safe to reheat later without any plastic taste.

Freezing

While I typically recommend enjoying this dish fresh, you can freeze leftover chow mein if needed. Make sure it’s cooled completely, then pack it tightly in a freezer-safe container or heavy-duty freezer bag. It should keep well for up to 2 months. When freezing, be mindful that the texture of the noodles and veggies may soften slightly upon thawing, but the flavors still hold up nicely.

Reheating

To reheat, the best way to preserve the texture is to stir-fry it briefly in a hot wok or skillet. Add 1 to 2 teaspoons of oil and toss frequently for about 3 to 5 minutes until warmed through. If it starts to dry out or stick, add a splash of water or soy sauce to loosen it back up. Avoid microwaving if possible, since it can make the noodles gummy and the veggies limp. Stir-frying revives that fresh-off-the-pan taste perfectly.

FAQs

Can I use other types of noodles for this Copycat Panda Express Chow Mein Recipe?

Absolutely! While I love using cooked ramen noodles for their texture and availability, you can also use lo mein noodles, egg noodles, or even rice noodles depending on your preference. Just adjust cooking times accordingly to avoid overcooking.

Is this recipe suitable for vegetarians or vegans?

Yes, with a few simple modifications. Replace oyster sauce with a vegan-friendly mushroom-based sauce and use vegetable stock instead of chicken stock. Everything else in the recipe is plant-based, so it’s easy to adapt.

How can I make the chow mein spicier?

For a spicy kick, I usually add chili garlic sauce or a dash of crushed red pepper flakes when stir-frying the garlic and green onions. You can also serve it with chili oil or Sriracha on the side for guests to add as they please.

What’s the best way to prevent the noodles from sticking together?

After cooking the noodles, I drain them well and then toss them lightly in a little oil—canola, sesame, or vegetable oil works great. Using a salad spinner helps remove excess water quickly which also prevents clumping.

Can I prepare components of this dish ahead of time?

You can absolutely prep the sauce and chop all the vegetables in advance to speed things up. I recommend cooking the noodles fresh right before combining everything to avoid them sticking or becoming mushy.

Conclusion

I hope you give this Copycat Panda Express Chow Mein Recipe a try because it’s one of those dishes I constantly find myself craving and happily sharing. It’s quick, satisfying, and full of flavor that truly reminds me of my favorite takeout, but better because it’s homemade. Once you make it, I’m sure it’ll become a staple in your kitchen too!