Panda Express Chow Mein: A Delicious and Easy Copycat Recipe

Panda Express Chow Mein: Craving that savory, slightly sweet, and undeniably satisfying noodle dish from your favorite Chinese-American takeout spot? You’re not alone! This recipe brings the iconic flavors of Panda Express right to your kitchen, allowing you to enjoy a generous serving of perfectly stir-fried noodles whenever the craving strikes.

While chow mein, meaning “stir-fried noodles,” has deep roots in Chinese cuisine, the Panda Express version is a distinctly American adaptation. It reflects the evolution of Chinese food in the United States, catering to local tastes while retaining the essence of traditional techniques. This particular style gained popularity for its accessibility and comforting flavors, becoming a staple for countless families and individuals seeking a quick and delicious meal.

What makes Panda Express Chow Mein so irresistible? It’s the harmonious blend of tender noodles, crisp vegetables, and a flavorful sauce that hits all the right notes. The slight char from the wok, the satisfying chew of the noodles, and the vibrant colors of the veggies create a sensory experience that’s both comforting and exciting. Plus, it’s incredibly versatile! You can easily customize it with your favorite proteins and vegetables, making it a perfect weeknight dinner option. Get ready to ditch the takeout menu and embrace the joy of homemade chow mein!

Ingredients:

• For the Noodles:
• 1 pound fresh or dried chow mein noodles (or spaghetti as a substitute)
• 1 tablespoon sesame oil
• For the Marinade:
• 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper
• For the Sauce:
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce (for color, optional)
• 1 tablespoon Shaoxing cooking wine (or dry sherry)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper
• 1/4 cup chicken broth (or water)
• 1 teaspoon cornstarch (mixed with 2 teaspoons water to create a slurry)
• For the Vegetables:
• 1 tablespoon vegetable oil
• 1 medium yellow onion (sliced)
• 2 stalks celery (sliced diagonally)
• 1 cup shredded cabbage (green or napa)
• 1/2 cup sliced carrots
• 1/2 cup bean sprouts
• 2 green onions (scallions), chopped for garnish

Preparing the Chicken and Marinade:

1. First, let’s get the chicken ready. Cut the chicken thighs into bite-sized pieces, about 1-inch cubes. This will ensure they cook quickly and evenly.
2. In a medium bowl, combine the chicken pieces with the soy sauce, oyster sauce, cornstarch, ground ginger, and white pepper. This is our marinade, and it’s going to infuse the chicken with tons of flavor.
3. Mix everything together really well, making sure all the chicken pieces are coated in the marinade.
4. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or even better, for an hour or two. The longer it marinates, the more flavorful the chicken will be.

Cooking the Noodles:

1. While the chicken is marinating, let’s cook the noodles. Bring a large pot of water to a rolling boil.
2. Add the chow mein noodles to the boiling water and cook according to the package directions. Usually, this takes about 3-5 minutes, but check the package to be sure. You want the noodles to be cooked through but still slightly firm – al dente, as they say.
3. Once the noodles are cooked, drain them immediately in a colander.
4. Rinse the noodles under cold water to stop the cooking process and prevent them from sticking together.
5. Toss the drained noodles with 1 tablespoon of sesame oil. This will help keep them from clumping and add a nice nutty flavor. Set the noodles aside.

Preparing the Sauce:

1. Now, let’s whip up the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce (if using), Shaoxing cooking wine (or dry sherry), sesame oil, sugar, ground ginger, and white pepper.
2. Add the chicken broth (or water) to the bowl and whisk everything together until the sugar is dissolved.
3. In a separate small bowl, prepare the cornstarch slurry by mixing the cornstarch with water until smooth. Set this aside – we’ll use it later to thicken the sauce.

Stir-Frying the Chicken and Vegetables:

1. Heat a large wok or skillet over high heat. Make sure it’s really hot before you add anything.
2. Add 1 tablespoon of vegetable oil to the wok and swirl it around to coat the surface.
3. Add the marinated chicken to the hot wok and stir-fry until it’s cooked through and lightly browned. This should take about 5-7 minutes. Be careful not to overcrowd the wok, or the chicken will steam instead of stir-fry. If necessary, cook the chicken in batches.
4. Remove the cooked chicken from the wok and set it aside.
5. Add another tablespoon of vegetable oil to the wok.
6. Add the sliced yellow onion and stir-fry for about 2 minutes, until it starts to soften.
7. Add the sliced celery and carrots and stir-fry for another 2 minutes, until they’re slightly tender.
8. Add the shredded cabbage and bean sprouts and stir-fry for about 1 minute, until the cabbage is slightly wilted but still crisp.

Combining Everything Together:

1. Add the cooked chicken back to the wok with the vegetables.
2. Pour the sauce over the chicken and vegetables and stir everything together to combine.
3. Bring the sauce to a simmer and then slowly pour in the cornstarch slurry, stirring constantly. The sauce should thicken almost immediately.
4. Add the cooked noodles to the wok and toss everything together until the noodles are evenly coated in the sauce and heated through.
5. Continue to stir-fry for another 1-2 minutes, ensuring everything is well combined and heated through.

Serving:

1. Remove the chow mein from the wok and transfer it to a serving platter or individual bowls.
2. Garnish with chopped green onions (scallions).
3. Serve immediately and enjoy! This chow mein is best enjoyed fresh.

Tips and Variations:

• Protein Variations: Feel free to substitute the chicken with shrimp, beef, pork, or tofu. Adjust the cooking time accordingly.
• Vegetable Variations: Add other vegetables like bell peppers, mushrooms, or snow peas.
• Spice Level: Add a pinch of red pepper flakes or a dash of chili oil to the sauce for a spicier kick.
• Noodle Type: If you can’t find chow mein noodles, you can use spaghetti or lo mein noodles as a substitute.
• Make Ahead: You can prepare the chicken marinade and sauce ahead of time. Store them separately in the refrigerator until ready to use.

Conclusion:

And there you have it! This isn’t just another weeknight dinner; it’s a passport to flavor town, a delicious detour from the mundane, and a seriously satisfying meal. I truly believe this Panda Express Chow Mein recipe is a must-try for anyone craving that familiar, comforting taste without the takeout guilt (or the takeout price!). It’s quick, it’s customizable, and it’s guaranteed to be a crowd-pleaser, even with the pickiest eaters.

Why is it a must-try? Because it captures the essence of that iconic Panda Express flavor profile. We’ve meticulously worked to balance the savory, slightly sweet, and umami notes that make their chow mein so addictive. Plus, you have complete control over the ingredients, ensuring a fresher, healthier, and ultimately more delicious final product. Forget those mystery ingredients and questionable oils – with this recipe, you know exactly what you’re putting into your body.

But the best part? It’s incredibly versatile! Feel free to experiment with different vegetables. Bell peppers, snow peas, or even some shredded carrots would be fantastic additions. If you’re a meat lover, consider adding some grilled chicken, shrimp, or even thinly sliced steak for an extra protein boost. For a vegetarian option, tofu works wonders! Just be sure to press it well to remove excess moisture before stir-frying.

Serving Suggestions and Variations:

* Classic Combo: Serve your homemade Panda Express Chow Mein alongside some orange chicken and fried rice for the ultimate Panda Express experience.
* Spicy Kick: Add a dash of chili oil or some sriracha for a fiery twist.
* Veggie Power: Load up on your favorite vegetables for a healthier and more vibrant meal.
* Protein Packed: Incorporate your preferred protein source to make it a complete and satisfying dish.
* Lunchbox Hero: This chow mein is also fantastic cold or at room temperature, making it perfect for lunchboxes.

I’m genuinely excited for you to try this recipe. I’ve poured my heart into perfecting it, and I’m confident that you’ll love the results. It’s more than just a recipe; it’s a chance to recreate a beloved classic in your own kitchen, tailored to your own tastes.

So, what are you waiting for? Gather your ingredients, fire up your wok (or large skillet!), and get ready to experience the magic of homemade Panda Express Chow Mein. I promise, you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you make any modifications? Did you add any secret ingredients? What did your family think? Share your photos, your tips, and your stories in the comments below. I can’t wait to see your culinary creations and hear how this recipe has become a part of your own cooking repertoire. Happy cooking! Let me know what you think of this Panda Express Chow Mein!

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