Why Make This Recipe
Everyone loves a good Chow Mein, especially when it’s inspired by the beloved takeout from Panda Express. But why not skip the wait and make it at home? This Better-Than-Takeout Panda Express Chow Mein recipe is easy, quick, and packed with flavor. Plus, you can customize it to your liking!
How to Make Better-Than-Takeout Panda Express Chow Mein
Ingredients
- 2 packs dry yakisoba noodles (cooked and drained, discard seasoning packets)
- 3 tablespoons neutral oil (e.g., canola or avocado)
- ½ medium yellow onion (thinly sliced)
- 8 oz green cabbage (finely shredded)
- 2 oz celery stalks (diagonally sliced)
- 1½ tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (or mushroom-based oyster sauce for vegan)
- Optional: ½ teaspoon sesame oil (for extra nuttiness)
- Optional: ⅛ teaspoon white pepper (for subtle heat)
- Optional: ½ teaspoon sugar (to round out savory depth)
Directions
- Prepare veggies. Slice the onion and cabbage thin; cut celery into angled pieces. Set aside.
- Soften noodles. Rinse cooked yakisoba noodles under warm water to loosen, then drain well.
- Heat your pan. Add oil to a large skillet or wok. Heat on high until shimmering.
- Sear the vegetables. Add onions, cabbage, and celery. Cook without stirring for 2–3 minutes until lightly browned.
- Toss and finish veg. Stir to finish cooking for another 2 minutes. Cabbage should wilt but retain some crunch.
- Add noodles. Toss noodles into the pan with veggies using tongs; separate gently if clumped.
- Sauce it up. Pour in soy and oyster sauces. Stir until noodles are evenly coated and glossy.
- Finish & taste. Add sesame oil, sugar, or white pepper to taste. Serve hot.
Pro Tip: Don’t stir too early! Allow veg to char slightly to mimic the takeout “wok hei” flavor.
How to Serve Better-Than-Takeout Panda Express Chow Mein
Serve this Chow Mein hot, straight from the skillet. You can enjoy it as a main dish or as a delightful side. Pair it with your favorite protein, such as grilled chicken, beef, or tofu, to create a complete meal.
How to Store Better-Than-Takeout Panda Express Chow Mein
If you have leftovers, store them in an airtight container in the refrigerator. This dish will keep well for up to 3 days. To reheat, simply place in a skillet over medium heat until warmed through, adding a splash of water or soy sauce if needed to revive the noodles.
Tips to Make Better-Than-Takeout Panda Express Chow Mein
- Make sure your pan is hot! A hot skillet ensures the vegetables get a beautiful char and the noodles don’t become mushy.
- Customize the vegetables based on what you have on hand. Carrots, bell peppers, or even snap peas can add a nice crunch and flavor.
- If you like it spicy, add some chili flakes or sriracha when you’re adding the sauces.
Variation
For a vegetarian version, simply switch the oyster sauce for a mushroom-based one or skip it altogether. Add more veggies or a plant-based protein for extra nutrition.
FAQs
Q: Can I use another type of noodle?
A: Yes! While yakisoba noodles give great texture, you can substitute with other stir-fry noodles like lo mein or even rice noodles.
Q: Is there a gluten-free option for this recipe?
A: Absolutely! Use gluten-free soy sauce (like tamari) and make sure your noodles are gluten-free.
Q: Can I add protein to this Chow Mein?
A: Yes! Feel free to add chicken, beef, shrimp, or tofu. Just cook the protein first, then follow the remaining directions for adding veggies and noodles.
Better-Than-Takeout Panda Express Chow Mein
Ingredients
Noodles
- 2 packs dry yakisoba noodles (cooked and drained, discard seasoning packets)
Vegetables
- ½ medium yellow onion (thinly sliced)
- 8 oz green cabbage (finely shredded)
- 2 oz celery stalks (diagonally sliced)
Sauces and Oils
- 3 tablespoons neutral oil (e.g., canola or avocado)
- 1.5 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (or mushroom-based oyster sauce for vegan)
- ½ teaspoon sesame oil (optional, for extra nuttiness)
- ⅛ teaspoon white pepper (optional, for subtle heat)
- ½ teaspoon sugar (optional, to round out savory depth)
Instructions
Preparation
- Slice the onion and cabbage thin; cut celery into angled pieces. Set aside.
- Rinse cooked yakisoba noodles under warm water to loosen, then drain well.
Cooking
- Add oil to a large skillet or wok. Heat on high until shimmering.
- Add onions, cabbage, and celery. Cook without stirring for 2–3 minutes until lightly browned.
- Stir to finish cooking for another 2 minutes. Cabbage should wilt but retain some crunch.
- Toss noodles into the pan with veggies using tongs; separate gently if clumped.
- Pour in soy and oyster sauces. Stir until noodles are evenly coated and glossy.
- Add sesame oil, sugar, or white pepper to taste. Serve hot.
