Description
f you’ve ever found yourself craving those addictive Panda Express chow mein noodles but don’t want to make a trip to the restaurant, I’ve got the perfect solution for you. This homemade version is not just a copycat recipe – it’s a game-changer that’ll have you ditching takeout and grabbing your wok instead!
Let me tell you, after years of ordering this dish and spending way too much money on takeout, I decided to crack the code and recreate these magical noodles in my own kitchen. The result? A super quick, incredibly tasty chow mein that tastes just like the restaurant version – maybe even better!
Ingredients
Units
Scale
- 8 oz lo mein egg noodles (or spaghetti as a substitute)
- 2 tablespoons vegetable oil
- 1 cup sliced cabbage
- 1/2 cup sliced celery
- 1/2 cup sliced onions
- 2 cloves garlic, minced
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
Instructions
- First things first, let’s get those noodles ready! Bring a pot of water to a boil and cook your noodles according to the package instructions. The key here is to cook them just until they’re al dente – we want them to have a bit of bite because they’ll continue cooking in the wok.
- While the noodles are cooking, let’s prep our vegetables. Slice that cabbage, celery, and onions into thin, uniform strips. The more consistent your cuts, the more evenly everything will cook. Pro tip: I like to have all my ingredients prepped and ready to go before I start cooking – it makes the process so much smoother!
- In a small bowl, whisk together your sauce ingredients. This is where the magic happens – the combination of soy sauce, oyster sauce, and a touch of sesame oil creates that unmistakable Panda Express flavor.
- Heat your wok or large skillet over medium-high heat. Add the vegetable oil and let it get nice and hot. Toss in your garlic first – let it sizzle for about 30 seconds until it’s fragrant but not burning. Then add your onions, celery, and cabbage. Stir-fry these for about 2-3 minutes until they’re just starting to soften but still maintain a nice crunch.
- Drain your noodles and add them directly to the wok. Pour the sauce over everything and use tongs to toss and mix thoroughly. You want every single noodle coated in that delicious sauce! Cook for another 2-3 minutes, letting the noodles get slightly crispy in some spots.
Notes
- Easily customizable with added protein like chicken or tofu
- Quick and easy weeknight meal
- Can be made vegetarian by omitting meat
- Best served immediately after cooking to maintain noodle texture
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg