Panda Express Chow Mein Copycat

This Panda Express chow mein copycat version can be made in just 20 minutes right at home (and it tastes so much better than the original!).

Why you’ll love Panda Express Chow Mein Copycat

• Lightning fast recipe. This is a speedy 20 minute recipe start to finish. It’s so much faster than delivery or takeout using Yaki-Soba noodles, onion, celery, cabbage, and an easy stir-fry sauce.
• Uses better-quality ingredients. You can use high quality oils and avoid unwanted sodium and preservatives, loading this up with all the feel-good veggies, perfect for those picky eaters!
• So customizable. Making this at home allows you to completely customize this dish with what you have on hand, adding in leftover proteins (for example, rotisserie chicken) and lingering veggies to transform this into a hearty main dish.

How to make Panda Express Chow Mein Copycat

1. Cook the noodles. Boil the Yaki-Soba noodles until loosened, about 1-2 minutes, rinsing with cold water to halt the cooking process.
2. Prep the stir fry sauce. Combine the soy sauce, garlic, brown sugar, ginger, and white pepper.
3. Stir fry the vegetables. Cook the onion and celery in a large cast iron skillet over medium high heat until tender, then stir in the cabbage until softened.
4. Combine and toss. Stir in the Yaki-Soba noodles and stir fry sauce until the noodles are evenly coated in the sauce.

Panda Express Chow Mein Copycat

Yield: 4 servings

Prep: 10 minutes minutes

Cook: 10 minutes minutes

Total: 20 minutes minutes

This Panda Express chow mein copycat version can be made in just 20 minutes right at home (and it tastes so much better than the original!).

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Ingredients

• 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
• ¼ cup reduced sodium soy sauce
• 3 cloves garlic, minced
• 1 tablespoon brown sugar, packed
• 2 teaspoons freshly grated ginger
• ¼ teaspoon white pepper
• 2 tablespoons olive oil
• 1 onion, diced
• 3 ribs celery, sliced diagonally
• 2 cups shredded cabbage

Instructions

• In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; rinse with cold water and drain well.
• In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
• Heat olive oil in a large cast iron skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
• Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
• Serve immediately.

Equipment

Cast Iron Skillet

Notes

• Prep beforehand. This recipe comes together quickly. Have all the ingredients and sauce ready to go prior to cooking.
• Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
• Cook until al dente. Cook the Yaki-Soba noodles just until al dente as they will continue to cook when stir-fried.
• Rinse noodles with cold water. This will stop the cooking process to tighten the starches and keep the noodles from clumping.
• Reheat on the stovetop. Reheat the leftover noodles in a skillet or wok to prevent soggy noodles and to revive the original crisp texture.

Course: Side Dish

Cuisine: Asian, Chinese

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