Name: Easy 15-min. Panda Express Chow Mein Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 1 lb fresh chow mein noodles; 2 cups cabbage, thinly sliced; 1 cup celery, sliced; 1 small onion, sliced; 2 tbsp vegetable oil (or any neutral oil); 2 tbsp regular soy sauce; 1/2 tbsp dark soy sauce; 2 tbsp oyster sauce (or vegetarian stir fry sauce); 1 tbsp sesame oil; 2 garlic cloves, minced; 1/4 cup chicken stock (low-sodium, or cold water); 1/2 tbsp cornstarch (or potato starch)

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Introduction

This easy 15-minute Panda Express-style Chow Mein is a quick and flavorful stir-fried noodle dish perfect for busy weeknights. With crunchy vegetables and a savory sauce, it brings restaurant-quality taste to your home kitchen in no time.

A large black cooking pan filled with thin, golden-brown cooked noodles mixed with light green and white strips of cooked cabbage and onion pieces spread evenly on top. The noodles appear soft and slightly oily, with some vegetables peeking through the tangle of noodles. A wooden spatula is placed on the right inside the pan, partially under the noodles. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chow mein noodles (fresh kind)
2 cups cabbage (thinly sliced)
1 cup celery (sliced)
1 small onion (sliced)
2 tbsp vegetable oil (or any neutral oil)
2 tbsp regular soy sauce
1/2 tbsp dark soy sauce
2 tbsp oyster sauce (or vegetarian stir fry sauce)
1 tbsp sesame oil
2 garlic cloves (minced)
1/4 cup chicken stock (low-sodium, or cold water)
1/2 tbsp cornstarch (or potato starch)

Instructions

Step 1: In a small bowl, combine the regular soy sauce, dark soy sauce, oyster sauce, sesame oil, minced garlic, chicken stock, and cornstarch to make the noodle sauce. Set aside.
Step 2: Bring a large pan filled halfway with water to a boil over medium-high heat. Blanch the chow mein noodles for 20-30 seconds, or until they loosen. Avoid overcooking.
Step 3: Drain the noodles in a colander and set aside. Do not rinse with water, as this removes starch that helps the sauce stick.
Step 4: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the sliced onions, cabbage, and celery. Stir-fry until softened, about 1 minute.
Step 5: Push the cooked vegetables to the side of the pan. Add the remaining tablespoon of oil to the empty space, then add the noodles and the prepared sauce.
Step 6: Toss everything together gently, ensuring the noodles are well coated with the sauce and mixed with the vegetables. Remove from heat and serve immediately.

Tips & Variations

For a vegetarian version, use vegetarian stir fry sauce instead of oyster sauce and vegetable broth in place of chicken stock.
Add cooked chicken, shrimp, or tofu for extra protein.
Use fresh noodles for best texture, but dried chow mein noodles can be substituted if prepared according to package instructions.
Adjust the amount of soy sauce to taste for saltiness or add a dash of chili flakes for heat.

Storage

Store leftover chow mein in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of water to loosen the noodles if needed. Avoid microwaving for best texture.

How to Serve

A large black pan filled with loosely piled cooked noodles that are light brown and shiny, mixed evenly with pale green and white chopped vegetable pieces, mostly thin cabbage and sliced green onions; a wooden spatula rests on the upper right side of the pan, slightly touching the noodles, and everything sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of fresh chow mein noodles?

Yes, you can substitute dried chow mein noodles, but be sure to cook them according to package instructions before stir-frying. Fresh noodles deliver a better texture, but dried noodles work well in a pinch.

How can I make this dish vegan?

Replace oyster sauce with a vegetarian stir fry sauce or mushroom sauce, and substitute chicken stock with vegetable broth or water. This will keep the dish flavorful without animal products.