There are plenty of occasions when takeout is a great option – after all, it’s quick, it’s convenient, it’s (usually) tasty. But for many restaurant favorites, you can create a version at home that’s a pretty close replica and you get to control the quality of the ingredients. In the case of Panda Express Chow Mein, we have a perfect copycat for you and it is unbelievably quick to throw together. As in, you could definitely be sitting down to eat this in less time than it would take you to get out of your driveway.
Since this relies on refrigerated Yakisoba noodles, it’s ridiculously fast to make. Like ten minutes, fast. You don’t need to boil any water; you’re really just doing a quick stir fry here.
Panda Express’s Chow Mein uses only a few veggies – onions, celery, and cabbage. You want to start the onions and celery in the skillet first so they have a chance to get soft. This isn’t a chow mein with a lot of crunch.
The cabbage hops in for a brief turn in the pan before the noodles go in…
… and then it’s just a matter of getting the seasoning right. Which it turns out takes just two things – soy sauce and oyster sauce.
A dash of each of those, a quick toss in the pan, and you’ve got chow mein that tastes just like the real thing! Since it comes together in just ten minutes, and the taste is spot on, you can deal with a craving without even leaving your house from here on out.
Copycat Panda Express Chow Mein
4 Prep 3m Cook 7m
- 1 lb refrigerated Yakisoba noodles
- 2 tablespoons olive or vegetable oil
- 1/2 yellow onion, thinly sliced
- 1 1/2 cups cabbage, thinly sliced
- 2 ribs celery, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- Remove noodles from packages and discard flavor packets. Rinse and drain well. Set aside.
- Heat oil in a large skillet over medium-high heat.
- Add celery and onion and cook until onions start to become translucent, about 3 minutes.
- Add cabbage and cook 2 minutes more.
- Add noodles and soy and oyster sauce and toss to coat until noodles are heated through. Enjoy!
Recipe adapted from Diner Then Dessert.