If you’ve ever ordered from Panda Express, you know their Chow Mein-style noodles are an absolute must. Slightly chewy, loaded with savory soy and garlic flavor, and tossed with stir-fried veggies, they’re a comforting, crave-worthy side that pairs perfectly with orange chicken, Beijing beef, or teriyaki chicken. This homemade Panda Express Noodles recipe gives you the same great flavor at home—no takeout required. Plus, it’s super quick and comes together in just 20 minutes.
What Makes These Noodles Special?
The signature Panda Express flavor comes from a blend of soy sauce, oyster sauce, garlic, and sesame oil—all perfectly balanced over lightly caramelized onions and cabbage. The noodles are stir-fried just enough to get a bit of char, adding that restaurant-style wok-fired magic.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
Ingredients
- 14 oz yakisoba noodles (or cooked lo mein noodles)
- 2 tbsp vegetable oil
- 1 small onion, thinly sliced
- 2 stalks celery, sliced diagonally
- 2 cups shredded cabbage
- 2 cloves garlic, minced
Sauce:
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp sesame oil
- Optional: pinch of white pepper or a splash of rice vinegar for brightness
Instructions
1. Prep the Noodles
If using packaged yakisoba noodles, remove them from their package and microwave for 1 minute to loosen them up. If using dried noodles, cook according to package instructions, then drain and set aside.
2. Mix the Sauce
In a small bowl, combine soy sauce, oyster sauce, sugar, sesame oil, and optional white pepper. Set aside.
3. Stir-Fry the Veggies
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and celery, cooking for 2–3 minutes until just starting to soften. Add cabbage and garlic, and cook another 2–3 minutes until wilted and slightly caramelized.
4. Add Noodles and Sauce
Add the noodles to the pan along with the sauce. Toss everything together using tongs until well combined and heated through, about 2–3 minutes. Let the noodles sit for a few seconds undisturbed between tossing to allow slight browning.
5. Serve Hot
Serve immediately as a side or base for your favorite Panda-style protein.
Variations
- Protein Add-In: Toss in cooked chicken, shrimp, or tofu
- Spicy Kick: Add chili garlic sauce or sriracha to the sauce mix
- Extra Veggies: Add shredded carrots, bean sprouts, or snap peas
- Gluten-Free: Use tamari instead of soy sauce and gluten-free noodles
Equipment You’ll Need
- Large skillet or wok
- Tongs or spatula
- Mixing bowls
- Cutting board and knife
Nutritional Information (Approx. Per Serving)
- Calories: 280
- Carbohydrates: 38g
- Protein: 6g
- Fat: 11g
- Fiber: 3g
- Sugar: 4g
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days
- Reheat: Reheat in a skillet over medium heat or microwave in short bursts with a splash of water to loosen
- Freeze: Not recommended—noodles may become mushy
My Cooking Experience
Every time I make these noodles at home, I’m amazed by how spot-on they are compared to the real thing. The savory sauce clings to the noodles just right, and the mix of cabbage and onions adds that authentic texture. They come together in minutes, making them my go-to side for any Asian-inspired meal night.
Conclusion
These Panda Express Noodles are a quick, easy, and flavor-packed side that tastes just like takeout—but better. Customize them with your favorite proteins or veggies, and you’ve got a dinner that rivals any fast-casual chain.
Panda Express Noodles
Ingredients
Method
- If using packaged yakisoba noodles, remove them from their package and microwave for 1 minute to loosen them up. If using dried noodles, cook according to package instructions, then drain and set aside.
- In a small bowl, combine soy sauce, oyster sauce, sugar, sesame oil, and optional white pepper. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and celery, cooking for 2–3 minutes until just starting to soften. Add cabbage and garlic, and cook another 2–3 minutes until wilted and slightly caramelized.
- Add the noodles to the pan along with the sauce. Toss everything together using tongs until well combined and heated through, about 2–3 minutes. Let the noodles sit for a few seconds undisturbed between tossing to allow slight browning.
- Serve immediately as a side or base for your favorite Panda-style protein.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days
- Reheat: Reheat in a skillet over medium heat or microwave in short bursts with a splash of water to loosen
- Freeze: Not recommended—noodles may become mushy
