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Panda Express Chow Mein (But Better)

We're going after Panda Express for round 2. Chow Mein should be way better, and I have a feeling we are going to blow Panda Express out...

We're going after Panda Express for round 2. Chow Mein should be way better, and I have a feeling we are going to blow Panda Express out of the water...again.

Serves: 4-6


Chow Mein Sauce Ingredients:

  • 1 Tbsp (14 ml) Chinese cooking wine

  • 2 Tbsp (30 ml) Dark soy sauce

  • 1 tsp (3 g) ground white pepper

  • 1.5 Tbsp (25 g) oyster sauce

  • 1/2 tsp (3 g) toasted sesame oil

  • 2 tsp (5 g) cornstarch

Chow Mein Ingredients:

  • 1 pot water

  • 8-10 ounces (226-283 g) noodles

  • Vegetable oil

  • 2 green onions, sliced in 1-inch segments

  • 1-2 large ribs celery

  • 1 carrot, peeled and julienned

  • 3 cups green cabbage, finely shredded

  • 4 cloves garlic, finely chopped

  • 2 Tbsp (30 ml) water

  • 1 cup (120 g) bean sprouts

  • 2 cloves garlic, finely chopped

  • Green onions, thinly sliced for toppings

  • **Shrimp & Chicken optional**


Chow Mein Sauce Method:

  1. In a small bowl, add and whisk together Chinese cooking wine, dark soy sauce, ground white pepper, toasted sesame oil, and oyster sauce.

  2. Once combined, whisk in the cornstarch until completely dissolved.

Chow Mein Method:

  1. Bring a large pot of water to a boil. Add the noodles and cook to the package directions.

  2. Drain the noodles and rinse with cold water.

  3. Add vegetable oil to the wok, swirl around the pan, and heat over medium-high. Swirl occasionally until the oil begins to smoke.

  4. Pour the oil out and wipe the wok with a paper towel.

  5. Add more vegetable oil and heat back over medium-high.

  6. Once the oil is super hot, add in the green onions, celery ribs, carrots, and green cabbage.

  7. Turn the heat to high and begin vigorously pushing and pulling the pan while constantly stirring for 20-30 seconds. Let rest and then repeat the process.

  8. Repeat this process until vegetables have color and are soft but still have a crunch. About 3 minutes total.

  9. Immediately remove the vegetables from the wok, and place them in a bowl to the side.

  10. To the wok, add more vegetable oil and heat over medium-high heat until very hot.

  11. Add in garlic, and constantly swirl the pan while frying until the garlic is golden brown.

  12. Once golden brown, immediately add the vegetables back to the wok and stir together.

  13. Add in the noodles and stir-fry over high heat for another minute before adding in the chow mein sauce, and water.

  14. Stir-fry for another 30 seconds before adding in bean sprouts, and stir-fry for another 30 seconds.

  15. Cut off the heat and add in more garlic, and toss together.

  16. Place in a bowl, and top with thinly sliced green onions.


Alondra Gonzalez
Alondra Gonzalez
May 15

I made sure to follow the recipe exactly as instructed. The chow mein was too salty and it had a soy saucy flavor which I didn’t like. I’d give it a 4 out of 10. I honestly prefer Panda Express chow mein more lol. My boyfriend made the orange chicken. (Also a Joshua Weisman recipe) The orange chicken was really good, I’d give it a 9 out of 10. It did take really long to make all of this though.


Aug 27, 2023

I used a 16oz bag of frozen lo mein noodles and it came out pretty good, however the time and effort of cooking, cleaning, gathering and paying for all of the ingredients makes sitting on the couch and watching tv … Oh wait… Grubhub!!! a lot more tempting.


Katelyn Power
Katelyn Power
Mar 12, 2023

I'm sorry, but this is inedible. Omg. It just tastes like soy sauce and white pepper. My noodles are WAY dark, so something didn't translate between what you cooked and what's in the recipe... I even used more noodles and more water. Still a salty peppery mess.

Joe Salmi
Joe Salmi
Dec 20, 2023
Replying to

It doesn't look like you followed the recipe or your heat was way to high. Your veggies are burnt and it generally looks like you cooked everything too long. I would try it again and follow the recipe to a T.


M Gunther
M Gunther
Mar 05, 2022

I didn't have dark soy sauce, and used half regular soy sauce and half low sodium soy sauce. It was plenty salty. I just used whatever vegetables I had on hand which ended up being onion, pepper, celery, and carrot. Really delicious recipe that I will be keeping on hand.

Joe Salmi
Joe Salmi
Dec 20, 2023
Replying to

Dark soy is no different than regular soy sauce. It's just darker. It's used for color and color only. You could have used soy or low sodium or both like you did which was fine. Salt to taste, soy for color.


Aman Kaur
Aman Kaur
Jan 21, 2022

Instead of oyster sauce what else can you use? I’d like to use something without seafood In it.

Barbara Dyer-Bennet
Barbara Dyer-Bennet
Oct 20, 2022
Replying to

They make a vegan oyster sauce that many of my friends swear by.


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