Panda Express Chow Mein (2024)

If you’re looking to make your own Chinese food at home instead of spending money on takeout, then this copycat Panda Express Chow Mein recipe is perfect for you!

I love the chow mein at Panda Express. It pairs perfectly with every single entree on the menu and it is just SO GOOD. I came up with this recipe years ago when we were doing our family’s traditional Christmas Eve Chinese Take-Out party. I needed enough chow mein to feed a crowd and we weren’t near a Panda Express, so I created this recipe and it was a HUGE hit. Not to toot my own horn or anything, but it really does taste JUST like the Panda Express chow mein! Don’t believe me? Check out all the comments below! All it takes is a few simple ingredients from right in your own pantry, and it can be on your table in less than 30 minutes.

Panda Express Chow Mein Ingredients

The ingredients in Panda Express Chow Mein are simple. I love how Panda Express doesn’t complicate things. Of course, if you are making this on your own you can take your own creative liberties and add extras to your liking. Here’s the basic ingredients:

• Chow mein noodles: Prepared according to package instructions. Yakisoba noodles, lo mein noodles, or even ramen noodles can also be used. If using ramen, I have found they work out best if they are undercooked by a minute.
• Onion (white or yellow onion)
• Celery
• Cabbage
• Chow Mein Sauce

Chow Mein Sauce:

For this chow mein sauce we only use a few simple ingredients:

• soy sauce
• brown sugar
• garlic
• ginger
• black pepper

You can also add a little oyster sauce or a splash of cooking Chinese cooking wine to the sauce for more depth of flavor. If you want to make more of a saucy sauce (not like Panda Express and more of a lo-mein style), you can double the sauce recipe, and add a cup of chicken broth. Heat the sauce on the stovetop until sugar is dissolved and slowly add a slurry of cornstarch and water until the sauce slightly thickens JUST enough to lightly coat a spoon. Then add the sauce to the noodles to taste (you may not want to use all of it).

Chow Mein vs Lo Mein

Sometimes, it is difficult to tell the difference between chow mein and lo mein, but after I go through the three main differences, you will easily know which is which. The biggest difference is simply knowing that one is stir-fried and the other is tossed in sauce.

Chow Mein:

1. Translation: Translated, “chow mein” means “fried” or “stir-fried” noodles.
2. Preparation: Chow mein noodles are parboiled and then stir-fried in a wok with vegetables and other ingredients until the noodles cooked through
3. Texture: Because chow mein noodles are stir-fried, the noodles become slightly crispy and a bit oily. The fried texture makes it so it can’t really be “slurped”. Some think that chow mein noodles are strictly crunchy, deep fried noodles, like the kind that comes in a canister, but that is only one type of chow mein noodle. The most common kind of chow mein noodle is the stir-fried kind, like they use at Panda Express.
4. Sauce: There is very little, if any, sauce with chow mein noodles.

Lo Mein:

1. Translation: Translated, “lo mein” means “tossed” noodles.
2. Preparation: Lo mein noodles are parboiled until soft and then tossed with sauce and other ingredients.
3. Texture: The texture is more soft in a lo mein noodle. It feels similar in texture to a spaghetti noodle. A lo mein noodle is easy to slurp.
4. Sauce: Lo mein is tossed in a good amount of sauce.

Some may argue that Panda Express chow mein is a LO mein, but looking over these qualifications above, you know that is actually IS a chow mein. Panda got it right. The noodles are stir-fried, they are a little oily, there is little sauce used, and they aren’t easy to slurp. In my opinion, it all comes down to that “slurp” test! Now, can you make this recipe a lo mein if you wanted to? Absolutely! It is DELICIOUS as a lo mein! Just boil up your noodles separately and double the sauce. Toss together and serve.

What Kind Of Noodles Are Best?

You can use various types of noodles for chow mein, and as long as you stir fry them in some oil, you’re good to go! We prefer Yakisoba because it consistently provides the right texture, but you can also cook dry lo mein noodles, drain them well, and then stir fry them in oil. Ramen noodles are another option. Whichever type you choose, remember to discard any included flavor packets. If you don’t have any of these noodles available, you can still use simple spaghetti or linguini noodles by stir-frying them.

Suggestions for this Recipe

• This simple recipe makes several good sized servings, so if you find yourself with leftovers, store it in a sealed container in the fridge. The noodles reheat beautifully and you can eat from this dish for up to a week!
• Use a large wok, skillet, or deep-walled non-stick pan to make stir-frying easier.
• In this recipe, you can add a shake or two of sesame oil to the vegetable oil to add a deeper flavor, but make sure to use it sparingly. The sesame oil flavoring can overpower the rest of the flavors. I have made it both ways (with and without sesame oil) and they both taste great.
• This recipe calls for celery, onion, and cabbage but you could add shredded carrots, pea pods, broccoli, or any of your favorite veggies to this dish.

Storing and Reheating Chow Mein

To store leftover chow mein, cool it down to room temperature and place it in an airtight container. Refrigerate for up to 4-5 days. To reheat, use the microwave for quick warming, the stovetop for better control, or the oven for larger portions. For microwave and stovetop, add a touch of oil, if needed, and heat until it’s heated through. In the oven, cover with foil and bake at 350°F for 20-30 minutes. Keep an eye on it to prevent overcooking. You may need to add a bit of water or sauce to maintain moisture.

More Panda Express Recipes

Pair this Chow Mein with some of our other Asian-inspired recipes like Kung Pao Chicken, Chinese Barbeque Pork or any of these other Panda Express recipes: