Panda Express Chow Mein Copycat

Skip the takeout and recreate your favorite noodle dish cheaper and better at home! Panda Express Chow Mein Copycat recipe is ready in minutes and tastes just like the restaurant. This vegetarian stir-fry is hearty, tasty, and sure to satisfy your Chinese food cravings!

Table Of Contents

  • Cooking tips
  • Serving suggestions
  • How to store leftovers

Back in the day, when I worked 9 to 5, Panda Express was my lifeline. Although I love to cook, the last thing I wanted after a long day’s toil was to worry about what’s for dinner and a couple of combo plates picked up on my way home from work regularly saved me from having to throw together a meal.

Good thing Panda Express Chow Mein Copycat is quick and easy to recreate at home. So quick and easy, in fact, it’s ready to enjoy in less time it would take to wait in line at the restaurant!

Plus, there are no fancy ingredients to drive around town for. Well, maybe the noodles, but everything else you can find at most major supermarkets.

Cooking Tips

  • Stir-frying is a quick process so have all your ingredients prepped and ready to go before you start.
  • To prevent the noodles from getting soggy, cook them about 1 minute or so less than the suggested cook time on the package and rinse in cold water right away. They will finish off when stir-fried with the rest of the ingredients.
  • Cut the vegetables in uniform and bite sizes to ensure even and fast cooking.

Serving suggestions

  • Give this vegetable chow mein copycat a try; it’s cheaper to make at home and tastes so much better!
  • In the mood for more Asian food? Forget takeout and enjoy your very own “combo plate” with Panda Express firecracker chicken, Panda Express sweet fire chicken, and shrimp fried rice.


  • 14 ounces fresh chow mein noodles
  • 2 tablespoons canola oil
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons Chinese cooking wine
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil


    • Loosen the yakisoba noodles and remove excess oil by gently rinsing under warm water. Drain well.
    • In a small bowl, combine soy sauce, oyster sauce, cooking wine, brown sugar, sesame oil, and pepper. Stir until blended and sugar is dissolved.
    • In wok or wide pan over high heat, heat canola oil.
    • Add onions, cabbage, and celery. Cook for about 2 to 3 minutes or until the vegetables begin to caramelize.
    • Add noodles and sauce mixture. Using tongs, gently stir together until combined and evenly coated with sauce.
    •  Continue to cook for about 2 to 3 minutes or until heated through and sauce is mostly absorbed. Serve hot.

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