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A large bowl of Panda Express Chow Mein with stir-fried cabbage and celery, garnished with sliced green onions and a black fork, served alongside a bunch of whole scallions, a kitchen towel, and a partial view of a second serving in a black pan.

Panda Express Chow Mein

Author: Mandy Applegate
Panda Express Chow Mein is my go-to when that takeout craving hits and I'd rather stay in than drive through. Chewy chow mein noodles get stir-fried with cabbage, celery, and onion, then coated in a savory blend of soy sauce, oyster sauce, and sesame oil that tastes exactly like the real thing. A quick cornstarch slurry thickens the sauce just enough to cling to every strand. It comes together fast, perfect for a weeknight dinner or as a side dish for a full spread at home.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Panda Express Chow Mein
Servings: 4
Calories: 335kcal

Ingredients

Chow Mein:

  • 8 ounces chow mein noodles
  • 2 cups cabbage thinly sliced
  • 1 cup celery sliced
  • ½ cup onion sliced
  • 2 garlic cloves minced

Sauce:

  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar

Finishing:

  • ¼ cup chicken broth
  • ½ tablespoon cornstarch
  • Green onions for garnish
US Customary - Metric

Instructions

  • In a small bowl, whisk together the vegetable oil, soy sauce, oyster sauce, sesame oil, and sugar. Set aside.
    2 tablespoons vegetable oil, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sesame oil, 1 teaspoon sugar
  • Bring a pot of water to a boil. Add the noodles and cook for 20–30 seconds, just until loosened. Drain well and toss with a little oil to prevent sticking.
    8 ounces chow mein noodles
  • Heat a large skillet or wok over high heat. Add a bit of oil, then stir-fry the onion, cabbage, celery, and garlic for about 1 minute, until slightly softened but still crisp.
    2 cups cabbage, 1 cup celery, ½ cup onion, 2 garlic cloves
  • Push the vegetables to one side of the pan. Add the noodles and pour in the prepared sauce.
  • In a small bowl, mix the chicken broth and cornstarch, then add it to the pan.
    ¼ cup chicken broth, ½ tablespoon cornstarch
  • Toss everything together until well coated and heated through. The sauce should lightly thicken and coat the noodles.
  • Garnish with chopped green onions and serve immediately.
    Green onions

Notes

Here are a few things I've learned from making this recipe more than once.
  • Don't overcook the noodles: Pull them out of the boiling water after just 20 to 30 seconds. They'll finish cooking in the pan, and overcooking them upfront leads to mushy chow mein.
  • Toss with oil immediately: After draining the noodles, toss them with a little oil right away so they don't clump together before they hit the pan.
  • Use high heat for the stir-fry: It's what gives the vegetables and noodles a slight char and that wok-style flavor. Don't turn it down or overcrowd the pan.
  • Stir-fry the vegetables for just 1 minute: Keep the cabbage, celery, and onion slightly crisp. They'll continue to cook once the noodles and sauce go in, so pull back before they're fully soft.
  • Mix the slurry right before adding: Cornstarch settles quickly, so give the chicken broth and cornstarch mixture a quick stir right before pouring it into the pan to keep it evenly combined.
  • Freeze in single portions: If you're freezing leftovers, divide the chow mein into individual servings before freezing so you can pull out exactly what you need without thawing the whole batch.

Nutrition

Calories: 335kcal | Carbohydrates: 48g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 920mg | Potassium: 206mg | Fiber: 5g | Sugar: 4g | Vitamin A: 148IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 2mg
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