Panda Express Chow Mein (Copycat)
Panda Express Chow Mein (Copycat)
Ingredients
- 1 package chow mein noodles, 12 ounces, pre-cooked or quick-cook
- 2 cups cabbage, shredded
- 1 cup celery, thinly sliced
- 1/2 cup carrots, julienned or shredded
- 1/2 cup yellow onion, thinly sliced
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon water, for cornstarch slurry
- 2 tablespoons cooking oil, such as vegetable or canola oil
Instructions
- 1
Bring a pot of water to a boil. Add the chow mein noodles and cook according to package directions until they are al dente. Drain the noodles thoroughly and set them aside.
⏱️ 5 min
- 2
In a small bowl, combine the soy sauce, oyster sauce, sesame oil, and sugar. Whisk until the sugar is dissolved. In a separate very small bowl, mix the cornstarch with the 1 tablespoon of water to create a smooth slurry.
⏱️ 2 min
- 3
Heat a large wok or a large skillet over high heat. Add the cooking oil to the hot pan. Once the oil is shimmering, add the shredded cabbage, thinly sliced celery, julienned or shredded carrots, and thinly sliced yellow onion to the wok. Stir-fry for 3 to 4 minutes until the vegetables are slightly tender-crisp but still retain some bite.
⏱️ 4 min
- 4
Add the minced garlic and grated ginger to the stir-fried vegetables. Continue to stir-fry for an additional 30 seconds until the aromatics become fragrant.
⏱️ 1 min
- 5
Add the cooked and drained chow mein noodles to the wok with the vegetables and aromatics.
⏱️ 1 min
- 6
Pour the whisked sauce mixture over the noodles and vegetables. Toss everything well using tongs or spatulas to ensure all ingredients are evenly coated with the sauce. Then, add the cornstarch slurry to the wok. Continue to toss and stir-fry for 1 to 2 minutes, allowing the sauce to thicken and cling to the noodles and vegetables.
⏱️ 2 min
- 7
Remove from heat and serve the Panda Express Chow Mein immediately.
Kitchen Tools
Nutrition Facts (per serving)
Panda Express Chow Mein (Copycat)
- 1 package chow mein noodles, 12 ounces, pre-cooked or quick-cook
- 2 cups cabbage, shredded
- 1 cup celery, thinly sliced
- 1/2 cup carrots, julienned or shredded
- 1/2 cup yellow onion, thinly sliced
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon water, for cornstarch slurry
- 2 tablespoons cooking oil, such as vegetable or canola oil
Instructions
- 1
Bring a pot of water to a boil. Add the chow mein noodles and cook according to package directions until they are al dente. Drain the noodles thoroughly and set them aside.
⏱️ 5 min - 2
In a small bowl, combine the soy sauce, oyster sauce, sesame oil, and sugar. Whisk until the sugar is dissolved. In a separate very small bowl, mix the cornstarch with the 1 tablespoon of water to create a smooth slurry.
⏱️ 2 min - 3
Heat a large wok or a large skillet over high heat. Add the cooking oil to the hot pan. Once the oil is shimmering, add the shredded cabbage, thinly sliced celery, julienned or shredded carrots, and thinly sliced yellow onion to the wok. Stir-fry for 3 to 4 minutes until the vegetables are slightly tender-crisp but still retain some bite.
⏱️ 4 min - 4
Add the minced garlic and grated ginger to the stir-fried vegetables. Continue to stir-fry for an additional 30 seconds until the aromatics become fragrant.
⏱️ 1 min - 5
Add the cooked and drained chow mein noodles to the wok with the vegetables and aromatics.
⏱️ 1 min - 6
Pour the whisked sauce mixture over the noodles and vegetables. Toss everything well using tongs or spatulas to ensure all ingredients are evenly coated with the sauce. Then, add the cornstarch slurry to the wok. Continue to toss and stir-fry for 1 to 2 minutes, allowing the sauce to thicken and cling to the noodles and vegetables.
⏱️ 2 min - 7
Remove from heat and serve the Panda Express Chow Mein immediately.