Panda Express Copycat Vegetable Chow Mein Recipe
This Panda Express Chow Mein copycat recipe delivers the iconic Chinese-American takeout noodle dish right in your kitchen. Featuring stir-fried fresh vegetables, tender chow mein noodles, and a savory soy-based sauce with hints of sesame and shaoxing wine, this recipe offers a quick, flavorful meal in just 25 minutes perfect for family dinners or weeknight cravings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
Ingredients
Vegetables
- 4 stalks celery (sliced at an angle diagonally into 1/2″ pieces)
- 1 white onion (sliced into 1 inch pieces)
- 5 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 2 cups cabbage (sliced into ribbons)
Sauce
- 3 tbsp light soy sauce (low sodium)
- 1 tbsp sugar
- 1 tbsp shaoxing wine
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 1/4 tsp msg (optional)
- 1/2 tbsp cornstarch
- 1/4 cup chicken broth
Main Ingredients
- 1 lb chow mein or pancit noodle (fresh preferred)
- 2 tbsp neutral oil (such as avocado oil)
Instructions
- Prepare Vegetables: Slice celery diagonally into 1/2 inch pieces, slice white onion into 1 inch pieces, mince garlic and ginger, and slice cabbage into ribbons. Separate the vegetables into one bowl and garlic & ginger into a smaller bowl for easy access.
- Make the Sauce: In a separate bowl, combine low sodium light soy sauce, sugar, shaoxing wine, white pepper, sesame oil, msg (if using), cornstarch, and chicken broth. Mix well until sugar and cornstarch dissolve completely to ensure smooth sauce.
- Prepare Noodles: Bring a large pot of water to a boil over high heat. Blanch chow mein noodles in boiling water for 30 seconds, then drain and pat dry. If using fresh pancit noodles, gently separate the strands and set aside without boiling.
- Stir-Fry Garlic and Ginger: Heat 2 tbsp neutral oil in a wok or large pan over medium-high heat. Add minced garlic and ginger and sauté for about 30 seconds until fragrant but not browned.
- Cook Vegetables: Increase heat to high and add celery, onion, and cabbage to the wok. Stir-fry for 2 minutes until the vegetables are slightly charred but still crisp-tender for best texture.
- Add Noodles and Charm: Add the drained noodles into the wok and stir-fry for 1-2 minutes to char them slightly and mix well with the vegetables.
- Finish with Sauce: Give the sauce a quick stir to redistribute the cornstarch, then pour it into the wok. Stir-fry on high heat for 2-3 minutes until the sauce thickens, coats the noodles, and evaporates excess moisture, leaving noodles savory and dry.
- Serve: Remove from heat and serve immediately while hot. Enjoy your homemade Panda Express-style Chow Mein!
Notes
- For best results, use fresh chow mein or pancit noodles if available for authentic texture.
- The addition of MSG is optional but adds umami flavor typical in restaurant versions.
- Adjust soy sauce quantity to taste if you prefer a less salty dish.
- Shaoxing wine adds depth; you may substitute dry sherry if unavailable.
- Ensure high heat during stir-frying to achieve a nice char on vegetables and noodles.
