Fast, Flavorful, and Just Like Takeout
This easy noodle dish hits all the right notes: savory, satisfying, and full of that signature takeout-style flavor. With tender ramen noodles, crunchy cabbage, and a simple soy-based sauce, it’s no surprise this one’s a family favorite.
- Quick and simple—ready in about 30 minutes
- Great way to use pantry staples like ramen
- Customizable with your favorite veggies or proteins
- Makes a big batch—great for leftovers or feeding a crowd
- A lighter alternative to fried rice, with the same comfort-food vibes
Pair it with Baked Kung Pao Chicken or Black Pepper Beef for a takeout-style dinner night made entirely at home.
Copycat Panda Express Chow Mein
Ingredients
- 4 packages ramen noodles
- 3 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 onion thinly sliced
- 2-3 cups thinly sliced cabbage
- 1 cup thinly sliced celery
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- Salt and pepper to taste
Instructions
- Cook ramen noodles according to package instructions and drain (discard seasoning packets)
- Heat vegetable and sesame oil in a large skillet or wok over medium high heat. Add the onion, cabbage and celery and cook until just tender, 5-6 minutes.
- Add the noodles to the skillet and toss with the vegetables. Stir in the soy sauce and fish sauce and toss to coat well. Season with salt and pepper, to taste. Serve immediately.
Nutrition
Ingredient Notes & Swaps
Here’s what makes this noodle dish taste so close to the original—and how to make it work with what you’ve got.
- Ramen noodles: Use the inexpensive packets, but toss the seasoning. Any plain instant noodle works here.
- Cabbage and celery: These bring the crunch. A bagged coleslaw mix is a quick shortcut.
- Onion: Adds sweetness and depth as it cooks down.
- Soy sauce + fish sauce: This combo gives the dish its savory, umami-rich flavor.
- Sesame oil: Adds nutty aroma—just a little goes a long way.
Want to bulk it up? Add cooked chicken, shrimp, or tofu to turn this side into a full meal.
Recipe Tips
- Don’t overcook the ramen—boil just until tender, then rinse and drain to stop the cooking.
- Use a large skillet or wok so the noodles don’t clump and everything gets evenly coated.
- Add protein last, once the veggies are tender and noodles are tossed, just to heat it through.
- Taste before salting—soy and fish sauce already bring a lot of saltiness.
Storing Leftovers
This dish actually reheats well, making it a great option for meal prep.
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Microwave or sauté in a hot pan with a splash of water to loosen the noodles.
- Freezer? Not recommended—the noodles can get mushy.
Ways to Change It Up
Craving variety? This dish is super adaptable.
- Add thinly sliced carrots, bell peppers, or snap peas
- Swap ramen for yakisoba noodles or spaghetti if needed
- Spice it up with chili flakes or sriracha
- Toss in scrambled eggs for a fried noodle twist
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Ramen noodles
- Vegetable oil
- Sesame oil
- Produce: onions, cabbage, celery
- Soy sauce
- Fish sauce
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2 comments
Chanel Pugh
Can I use the ramen seasoning packet(s) for different meals instead of discarding it?
Danelle
Of course!