Panda Express Chow Mein Copycat with Veggies and Savory Glaze

Why You’ll Love This Recipe

• Restaurant-style flavor at home: savory soy–oyster glaze with just a hint of sweetness.
• Quick weeknight win: ready in about 25 minutes, start to finish.
• Classic texture: soft, bouncy wheat noodles with lightly charred, tender-crisp veggies.
• Flexible: use fresh yakisoba or dried lo mein and adjust sweetness or heat to taste.

Grocery List

• Produce: Green cabbage, celery, yellow onion, garlic, fresh ginger, green onions (optional)
• Dairy: None
• Pantry: Fresh yakisoba or dried lo mein noodles, low-sodium soy sauce, oyster sauce, light brown sugar, cornstarch, toasted sesame oil, neutral oil (canola/peanut), white pepper, chicken broth or water

Full Ingredients

Noodles & Vegetables

• 14 oz fresh yakisoba-style wheat noodles, separated (or 10 oz dried lo mein noodles, cooked and drained)
• 2 cups green cabbage, thinly sliced (about 6 oz)
• 1 cup celery, thinly sliced on a bias (about 2 ribs)
• 1 cup yellow onion, thinly sliced (about 1 small)
• 2 tsp fresh ginger, finely minced
• 2 tsp garlic, finely minced (about 2 cloves)
• 3 tbsp neutral oil (canola, peanut, or avocado), divided

Soy–Oyster–Ginger–Garlic Glaze

• 3 tbsp low-sodium soy sauce
• 2 tbsp oyster sauce
• 3 tbsp chicken broth or water
• 1½ tsp light brown sugar, packed
• 1 tsp cornstarch
• 1 tsp toasted sesame oil
• ¼ tsp ground white pepper

To Finish

• 2 green onions, thinly sliced (optional but great for color)
• Pinch extra white pepper or chili flakes, to taste (optional)

Step-by-Step Instructions

Step 1: Prep the noodles

If using dried lo mein: Bring a large pot of water to a boil. Cook noodles 3–4 minutes until just tender with a slight bite; drain thoroughly. If using fresh yakisoba: Place in a colander, pour very hot water over to loosen for 30–60 seconds, then drain. Shake off excess moisture so the noodles fry, not steam.

Step 2: Mix the glaze

In a small bowl, whisk the soy sauce, oyster sauce, broth or water, brown sugar, cornstarch, sesame oil, and white pepper until completely smooth. Keep the whisk nearby; cornstarch settles, so you will whisk again right before adding.

Step 3: Preheat your pan

Heat a wok or a large 12-inch skillet over high heat until lightly smoking, 2–3 minutes. If you have an infrared thermometer, aim for approximately 500°F at the pan surface. Add 2 tablespoons of the oil and swirl to coat.

Step 4: Char the vegetables

Add the cabbage, celery, and onion. Spread into an even layer and let them sear undisturbed for 60–90 seconds to get light char. Stir and cook another 60–90 seconds until the vegetables are crisp-tender with browned edges. Push the vegetables to the edges of the pan to make a clear space in the center.

Step 5: Bloom aromatics

Add the remaining 1 tablespoon oil to the center. Add ginger and garlic; stir-fry 20–30 seconds just until fragrant. Do not let them brown.

Step 6: Add noodles

Add the drained noodles. Toss with the vegetables for 30–60 seconds to heat through and separate any clumps. Use tongs or chopsticks to lift and turn for even mixing.

Step 7: Sauce and finish

Whisk the glaze again and pour it around the pan. Stir-fry 1–2 minutes, tossing constantly, until the noodles are glossy and evenly coated and the sauce clings. If the pan looks dry before the sauce thickens, splash in 1–2 tablespoons water. Taste and adjust with a pinch more sugar for sweetness or soy for salt. Scatter green onions on top and serve immediately.

Pro Tips

• Dry noodles well after cooking or rinsing so they pan-fry instead of steaming.
• Preheat the pan thoroughly; high heat creates the light char that mimics restaurant woks.
• Whisk the sauce right before adding to keep cornstarch evenly suspended for a silky glaze.
• If cooking a double batch, stir-fry in two rounds to avoid crowding and soggy noodles.
• For deeper color without extra salt, add ½ tsp dark soy sauce to the glaze.

Variations

• Chicken or Shrimp Chow Mein: Stir-fry 8 oz thinly sliced chicken thigh or 8 oz shrimp in 1 tbsp oil first (2–3 minutes), remove, then proceed with vegetables; add back with the noodles.
• Vegetarian/Vegan: Use mushroom-based vegetarian “oyster” sauce and vegetable broth. Add mushrooms or baked tofu cubes for protein.
• Spicy: Add ½–1 tsp crushed red pepper or a drizzle of chili crisp at the end.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet with 1–2 tablespoons water, tossing until hot and glossy, 2–3 minutes, or microwave covered with a damp paper towel. The sauce can be mixed up to 4 days ahead and refrigerated; whisk before using. Vegetables can be sliced 2 days ahead. Cooked noodles can be made 1 day ahead—toss with 1 teaspoon oil to prevent sticking. Freezing is possible for up to 1 month, but expect softer noodles upon reheating.

Nutrition (per serving)

Approximate values using dried lo mein: 410 calories; 12 g protein; 14 g fat; 62 g carbohydrates; 2 g fiber; 900 mg sodium.