This easy chow mein recipe is a homemade take on the popular Panda Express side. Inspired by a copycat version I found, I made it for dinner and my kids immediately devoured it — they said it tasted just like the restaurant. It’s a quick, flavorful Asian noodle side that pairs well with baked teriyaki chicken or garlicky snow peas, and it comes together in about 20 minutes. Below is the streamlined recipe and simple instructions so you can make restaurant-style chow mein at home.
Chow Mein
Ingredients:
- ¼ cup soy sauce
- 3 cloves garlic, minced
- 1 tbsp brown sugar, packed
- 2 tsp fresh ginger, grated
- ¼ tsp white pepper
- 2 (5.6 oz) packages refrigerated Yaki-Soba noodles, seasoning packets discarded
- 1 tbsp canola oil
- ½ small sweet yellow onion, thinly sliced
- 2 stalks celery, thinly sliced on the diagonal
- 1½ cups green cabbage, shredded
How to Make Chow Mein
1. In a bowl, whisk together the soy sauce, minced garlic, brown sugar, grated ginger, and white pepper. Set the sauce aside.
2. Bring a large pot of water to a boil and briefly heat the Yaki-Soba noodles until they loosen, about 1–2 minutes. Drain thoroughly.
3. Heat the canola oil in a large skillet or wok over medium-high heat. Add the sliced onion and celery and cook, stirring frequently, for 3–4 minutes, until they begin to soften.
4. Add the shredded cabbage and cook about 1 minute, just until it’s heated through but still crisp-tender.
5. Add the drained noodles and the soy sauce mixture to the skillet.
6. Toss everything together for about 2 minutes, until the noodles are evenly coated and heated through.
7. Serve immediately while hot. Enjoy.
Chow Mein
Pin Recipe
Rate Recipe
Equipment
- Large pot
- Large skillet or wok
Ingredients
- ¼ cup soy sauce
- 3 cloves garlic, minced
- 1 tbsp brown sugar, packed
- 2 tsp fresh ginger, grated
- ¼ tsp white pepper
- 2 packages (5.6 oz each) refrigerated Yaki-Soba noodles, seasoning packets discarded
- 1 tbsp canola oil
- ½ small sweet yellow onion, thinly sliced
- 2 stalks celery, thinly sliced diagonally
- 1½ cups green cabbage, shredded
Instructions
- Combine the soy sauce, minced garlic, brown sugar, grated ginger, and white pepper in a bowl; whisk until well combined. Set aside.
- Heat the Yaki-Soba noodles in a large pot of boiling water until loosened, about 1–2 minutes. Drain well.
- Heat the canola oil in a large skillet or wok over medium-high heat. Add the onion and celery and cook, stirring often, for 3–4 minutes, until tender.
- Add the cabbage and cook until heated through, about 1 minute.
- Add the drained noodles and the soy sauce mixture to the skillet.
- Toss and cook until everything is evenly coated and heated through, about 2 minutes.
- Serve immediately. Enjoy.
DID YOU MAKE THIS RECIPE?
Tag @4loveofcooking on Instagram and use the hashtag #4loveofcooking