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There is nothing like making a giant skillet of Panda Express style chow mein at home in just fifteen minutes. This easy stir fry brings all the irresistible salty savory noodle joy but lets you adjust flavors and load up on fresh veggies. Whenever the craving hits my house skips the takeout and makes an even better version ourselves.
I started making this chow mein after moving away from my college town where the famous orange and red box was a weekly treat. Now my whole family reaches for seconds and always hopes for leftovers in the fridge.
Ingredients
- Fresh chow mein noodles: These have the best chew and salty bounce look for them in the refrigerated section of Asian groceries
- Cabbage: Thinly sliced green cabbage brings crunch fiber and classic takeout flavor pick firm heavy heads
- Celery: Crisp clean flavor and pretty green color use the freshest stalks for maximum snap
- Onion: Adds a little sweetness as it browns use yellow or white
- Vegetable oil: High smoke point and neutral flavor peanut canola or sunflower all work
- Soy sauce: The main salty punch the regular kind keeps things balanced
- Dark soy sauce: Deep color and extra umami richness just a splash makes a huge difference
- Oyster sauce or vegetarian stir fry sauce: Sweet briny flavor signature to chow mein the vegetarian option works great
- Sesame oil: Brings that unmistakable nutty aroma use toasted sesame oil and measure carefully
- Garlic: Freshly minced garlic makes the sauce pop and adds savoriness
- Chicken stock or cold water: Adds moisture and subtle richness low sodium is best for controlling the salt
- Cornstarch or potato starch: Helps the sauce cling and coat each noodle strand perfectly
Instructions
- Make the Noodle Sauce:
- In a bowl whisk together soy sauces oyster sauce sesame oil garlic chicken stock and cornstarch until smooth and set aside this preps all your flavors for tossing later
- Blanch the Noodles:
- Fill your largest pan or wok halfway with water bring to a strong boil over medium high heat and add the fresh chow mein noodles use tongs to gently separate noodles for just twenty to thirty seconds only until they loosen and are hot throughout
- Drain and Rest:
- Immediately strain the noodles into a colander and let them sit do not rinse as this helps them dry just enough to pick up more sauce later
- Sauté Vegetables:
- Heat half your oil in the empty pan then add onion cabbage and celery cook over high heat constantly moving them for about one minute until the onion turns translucent and the vegetables smell sweet but still have crunch
- Combine and Toss:
- Push the veggies to one side of the pan pour in the rest of the oil and add all the noodles pour over the prepared sauce and toss together using tongs or two spatulas until everything is glossy well mixed and piping hot this final toss ensures every strand gets coated
- Finish and Serve:
- Remove from heat as soon as the sauce thickens and coats the noodles taste for salt or extra sesame oil then serve right away family style or in bowls
Oyster sauce is my secret here that takes this chow mein from homemade to restaurant worthy. My sister and I used to compete to see who could twirl the tallest chopstick mountain this dish always brings us back to childhood.
Storage Tips
Refrigerate cooled leftovers in a tightly sealed container for up to three days. Gently reheat in a pan with a splash of water to refresh the noodles and revive the sauce. Chow mein freezes decently in single portions for up to one month though there is some softening of the veggies on thawing.
Ingredient Substitutions
No chow mein noodles Substitute fresh yakisoba ramen or even spaghetti for a close bite and texture. For vegetarian diners use mushroom based stir fry sauce in place of oyster sauce and swap the chicken stock for extra water or veggie stock. Any crisp veggie like snap peas or julienned carrots adds color and nutrients too.
Serving Suggestions
Pair this chow mein with baked teriyaki tofu crispy beef or orange chicken for a full takeout style spread. It is also a great base for adding shredded rotisserie chicken or sautéed shrimp. My kids love packing cold chow mein in lunchboxes the next day with a squeeze of sriracha.
Cultural Origins
Chow mein is a classic in Chinese American cuisine introduced by Cantonese immigrants. The technique of stir frying soft or crispy noodles with vegetables has become a cornerstone of United States takeout food culture and each region has its own version. The Panda Express style is particularly famous for its glossy finish and slightly sweet soy based sauce.
Seasonal Adaptations
Use shredded napa cabbage or bok choy in place of green cabbage for a gentle spring twist Add sweet bell peppers or snap peas in summer for a brighter bite Sprinkle sliced green onions or toasted sesame seeds for fall harvest flavor
Success Stories
A friend made this on a busy weeknight and her teenagers demolished two batches in twenty minutes. Another neighbor uses it as a base for fridge clean out nights stirring in leftover roast pork or tofu cubes. Even picky eaters tend to clear their plates when these noodles hit the table.
Freezer Meal Conversion
Divide prepared chow mein into meal prep containers and freeze once cooled. Reheat straight from the freezer in a covered skillet with a splash of water. For best results undercook the veggies a little bit during the initial stir fry so they keep some crunch when reheated.
The real joy of this recipe is how quickly it comes together for such big flavor. You will not miss takeout once you try these glossy bouncy noodles at home.
Recipe FAQs
- → Can I use dried noodles instead of fresh?
Yes, dried chow mein noodles can be used. Simply boil until just tender according to package instructions and proceed as directed.
- → What can I substitute for oyster sauce?
Vegetarian stir fry sauce or mushroom sauce works well as a substitute for oyster sauce in this dish.
- → How do I prevent the noodles from sticking?
After blanching, drain the noodles and toss lightly with oil to help prevent sticking before stir frying.
- → Can chicken or tofu be added?
Absolutely! Add sliced chicken or tofu while stir-frying the vegetables to include extra protein in your meal.
- → Is it possible to use other vegetables?
Yes, julienned carrots, bean sprouts, or bell peppers are great additions or swaps for extra color and crunch.