Saturday mornings have a rhythm of their own in my home—a little sleepy, a little chaotic, and full of promise. My son had decided pancakes were overrated and declared he wanted “those noodles from the mall” for breakfast. You know the ones. Golden, glossy, just a touch salty with soft veggies peeking through. That familiar food court favorite: Panda Express Chow Mein.
I blinked twice, coffee in hand, and considered my options. Do I explain to a five-year-old that stir-fry noodles aren’t exactly traditional breakfast fare? Or do I take it as a challenge and pull out my wok? I went with the latter.
The kitchen filled with the scent of garlic and sizzling cabbage, and as the noodles caramelized in the pan, the atmosphere shifted from sleepy to energized. Watching my son happily twirl noodles with his tiny fork before running off with a mouthful—well, that sealed it. Chow mein was officially part of our weekend rotation.
Short Description
This Panda Express Chow Mein Copycat recipe delivers authentic flavor with tender noodles, sautéed cabbage, celery, and onion tossed in a savory soy-based sauce. Quick, comforting, and perfect for busy weeknights or fun weekend meals.
Key Ingredients
- 2 packages of Yakisoba noodles (about 14 oz each), discard seasoning packets
- 1/4 cup vegetable oil
- 1 small onion, thinly sliced
- 3 stalks celery, chopped
- 4 cups cabbage, shredded
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- Salt and pepper, to taste
Tools Needed
- Large skillet or wok
- Mixing bowl
- Knife and cutting board
- Tongs or spatula
- Colander (if using dry noodles)
Cooking Instructions
Step 1: Prepare the Noodles
If using Yakisoba noodles, place them in a bowl and rinse under warm water to loosen and separate. If using dry noodles, cook them according to package instructions, then drain and set aside.
Step 2: Cook the Vegetables
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion, chopped celery, and shredded cabbage. Stir-fry for 3–4 minutes until slightly tender but still crisp. Add minced garlic and sauté for an additional 1 minute until fragrant.
Step 3: Make the Sauce
In a small mixing bowl, whisk together soy sauce, oyster sauce, sugar, and sesame oil. Set aside.
Step 4: Combine Noodles and Sauce
Add the loosened noodles to the skillet. Pour the sauce mixture over the top and toss everything together using tongs or a spatula. Stir-fry for 2–3 minutes until the noodles are evenly coated and heated through.
Step 5: Season and Serve
Taste and adjust seasoning with salt and pepper as needed. Serve immediately while hot, either as a side or a main dish.
Why You’ll Love This Recipe
– Tastes just like your favorite takeout, made at home
– Quick and easy: ready in 20 minutes
– Customizable with your favorite veggies or proteins
– Great as a main or a side dish
– Light on oil and adjustable for low-sodium diets
Mistakes to Avoid & Solutions
Overcooking the vegetables: Keep them slightly crisp to maintain texture. Stir-fry just until tender-crisp.
Using dry noodles without rinsing: If using Yakisoba, always rinse in warm water to separate. Dry noodles should be fully drained.
Too much sauce: Stick to the measurements provided; excess sauce can make noodles soggy.
Not heating the wok/skillet enough: A hot pan is key to getting that signature stir-fry flavor.
Skipping the sesame oil: It adds depth and a nutty aroma; don’t leave it out.
Serving and Pairing Suggestions
– Serve as a main with grilled chicken, tofu, or shrimp on top
– Pair with spring rolls, dumplings, or egg drop soup
– Excellent for buffet-style meals or family-style plating
– Top with scallions or toasted sesame seeds for added flavor
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 3 days
Reheat in a skillet over medium heat with a splash of water to loosen the sauce
Microwave in 30-second bursts, stirring in between to ensure even heating
FAQs
1. Can I use spaghetti noodles instead of Yakisoba?
Yes, spaghetti or ramen noodles can work in a pinch. Just cook them al dente and rinse to remove extra starch.
2. How can I make this dish vegetarian?
Use a vegetarian oyster sauce or mushroom stir-fry sauce, and add tofu or tempeh for protein.
3. Can I add meat to this recipe?
Absolutely. Stir-fried chicken, beef strips, or shrimp pair wonderfully with this chow mein base.
4. Is it okay to prep the ingredients ahead of time?
Yes. Slice your veggies and mix your sauce a day ahead for a quicker weeknight meal.
5. How do I keep the noodles from sticking together?
Rinsing them in warm water and tossing in a bit of oil helps keep them separate during stir-frying.
Tips & Tricks
– Use pre-shredded coleslaw mix as a shortcut for cabbage
– Add a dash of white pepper for a subtle kick
– Stir-fry in small batches if doubling the recipe to avoid overcrowding
– A wok is ideal, but a wide nonstick skillet works well too
– Let the noodles sit undisturbed for 30 seconds for a slightly crispy bottom
Recipe Variations
Spicy Chow Mein: Add 1 tablespoon of chili garlic sauce or Sriracha to the sauce mixture.
Chicken Chow Mein: Slice 1 chicken breast thinly, season lightly, and stir-fry until cooked before adding vegetables.
Low-Sodium Version: Use low-sodium soy sauce and skip added salt. Add more garlic or ginger for flavor depth.
Vegetable Deluxe Chow Mein: Include bell peppers, snap peas, mushrooms, and baby corn for more color and nutrition.
Final Thoughts
Recreating restaurant classics at home doesn’t just satisfy a craving—it gives you full control over what goes on your plate. This chow mein is proof that comfort food doesn’t need a delivery app. It’s flavorful, adaptable, and quick enough to throw together before your second cup of coffee kicks in.
Making it for breakfast wasn’t part of my original weekend plan, but now? It’s a little tradition I wouldn’t trade. No matter if it’s the first time you make it or the fiftieth, this dish delivers that unmistakable Panda Express flavor right into your own kitchen. Sharing a familiar favorite with your family—even at 8 a.m.—creates a kind of comfort that’s hard to beat.. And yes, in case you’re wondering, noodles for breakfast is definitely a thing now in our house.
Panda Express Chow Mein Copycat Recipe
Ingredients
- 2 packages of Yakisoba noodles about 14 oz each, discard the seasoning packets
- ¼ cup vegetable oil
- 1 small onion thinly sliced
- 3 stalks celery chopped
- 4 cups cabbage shredded
- 3 cloves garlic minced
- ¼ cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- ½ teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Prepare the Noodles: Rinse Yakisoba noodles under warm water or cook dry noodles according to package instructions.
- Cook the Vegetables: Stir-fry onion, celery, and cabbage in hot oil for a few minutes. Add garlic and cook briefly until fragrant.
- Make the Sauce: Whisk together soy sauce, oyster sauce, sugar, and sesame oil in a small bowl.
- Combine Noodles and Sauce: Add noodles to the skillet, pour in the sauce, and toss everything together. Cook until heated through and coated.
- Season and Serve: Adjust seasoning with salt and pepper, then serve hot.
