By: Jill Mills Updated: Jun 23, 2026

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This Copycat Panda Express Chow Mein recipe tastes just like the popular takeout dish…but better. A rich, savory umami sauce coats the tender noodles while stir-fried cabbage and onions add crunch, texture, and flavor. The best part? It’s ready in just 30 minutes!

Chopsticks lifting copycat Panda Express chow mein

We love Panda Express, but what I love even more is recreating our favorite dishes at home. They’re cheaper, they taste better, and I know exactly what’s in them. This Panda Express chow mein recipe is the latest addition to my recipe box, following Panda Express cream cheese rangoon and Panda Express orange chicken.

My family loves this copycat Panda Express chow mein even more than the restaurant version. It’s a bit saucier and never ends up dried out, and the flavor is almost identical but better. The cabbage and other veggies are always guaranteed to be crunchy, too. It’s become a highly requested dish, and I never mind because it takes less than 30 minutes to get on the table.

Why We Love This Copycat Panda Express Chow Mein

Better than takeout. I may be a bit biased, but I think this chow mein tastes even better than the takeout version. Plus, there’s no risk of it being dried out from sitting on the buffet for hours.
Ready in 25 minutes. From start to finish, it takes less than 25 minutes to make this Panda Express chow mein recipe. I love that it’s quick and easy enough to whip up as an entree on a busy weeknight or as a side dish if I’m preparing other takeout-inspired recipes.
Easy-to-find ingredients. The ingredients list for this recipe is pretty basic. The most “unusual” ingredients are dark soy sauce and oyster sauce, both of which are readily available at almost all grocery stores in the Asian aisle. (And you can totally use all regular soy sauce, if you don’t want to buy dark soy sauce just for this recipe.)

Overhead view of ingredients needed to make Panda Express chow mein

Ingredient Notes

All of the ingredients for this Panda Express copycat recipe are easy to find in most grocery stores. Be sure to scroll down to the recipe card at the end for the exact measurements.

Chow mein noodles – You can choose between refrigerated or dry noodles. Both work for this recipe.
Chicken stock – For a vegetarian option, use veggie broth instead.
Soy sauce – I use both regular soy sauce and dark soy sauce for a more robust flavor and darker sauce. If you don’t have dark soy sauce, just use more regular soy sauce, though the noodles will look lighter.
Oyster sauce – Adds a salty, slightly sweet umami flavor.
Cornstarch – Thickens the sauce.
Vegetable oil – Or another neutral oil.
Aromatics – Minced garlic and thinly sliced onion.
Celery – Add some crunch and texture to the dish.
Green cabbage – Thinly sliced to add texture and substance to the dish.
Sesame oil – For a lightly nutty finish.

How To Make Panda Express Chow Mein

Making this at home is faster than leaving the house to pick up takeout. The printable instructions can be found in the recipe card at the end of the post.

Cook the noodles. Prepare the noodles according to the package instructions. Drain and set aside.
Prepare the sauce. Whisk together the chicken stock, soy sauce, oyster sauce, and cornstarch. Make sure the cornstarch fully dissolves.

Chow mein sauce ingredients in a small bowl

Sliced cabbage added to a skillet with onion

Saute the veggies. Heat the oil over high heat until it starts to shimmer. Stir-fry the garlic, onions, and celery for about 2 minutes. They should start to soften but still have a crunch. Toss in the cabbage and cook for another 1-2 minutes, until slightly wilted.
Combine. Add the noodles to the skillet and pour the sauce on top. Toss with tongs or a spatula to combine. Cook for 2-3 minutes, letting the noodles sear slightly and the sauce thicken.
Enjoy. Remove from heat, add the sesame oil, toss to combine, and enjoy.

Overhead view of a skillet of Panda Express chow mein

Recipe Tips & Variations

Here are a few general tips for making Panda Express chow mein at home, as well as some ways to customize it.

Other noodle options. If you can’t find refrigerated or dried chow mein noodles, dry yakisoba noodles or thin spaghetti work as a backup, though the texture will be slightly different.
Slice the veggies evenly. Slice the celery and onions very thin so they cook at the same rate as the cabbage.
Add more veggies. You can add shredded carrots or bean sprouts during the last minute of cooking for more crunch.
Try it with protein. You can add sliced chicken, shrimp, tofu before starting the vegetables.
Make it vegetarian. For a vegetarian version, swap the chicken stock for vegetable stock and use mushroom sauce instead of oyster sauce.

A fork in a bowl of copycat Panda Express chow mein

What To Serve It With

This Panda Express chow mein can definitely be enjoyed as a meal itself, especially if you add some chicken or shrimp like our chicken low mein recipe. But we typically enjoy it as a side dish for our other favorite Chinese takeout recipes, like cashew chicken, Hunan chicken, or kung pao chicken.

A side of cream cheese rangoon or egg rolls is never a bad idea. Sometimes I’ll combine the two and make crab rangoon egg rolls.

How To Store & Reheat Leftovers

Fridge: Store leftover Panda Express chow mein in an airtight container in the fridge for up to 4 days.
Reheat: To reheat, microwave with a splash of water to keep the noodles from drying out, or toss them back in a pan over medium heat.