This Panda Express Chow Mein Copycat recipe tastes way much better than the original. Now you can have some Panda Express at home for a fraction of a price as this Panda Express Chow Mein copycat recipe tastes way much better than the original.
Our family loves alfresco but it can be a little pricey dining out every weekend. See, I love to cook and been craving this Mongolian beef chow Mien but too lazy to go and grab some. It's not only me who loves this dish but my picky son and husband as well.
Pictures speak volume…our Panda Express Chow Mein is even yummier than it looks!
I've got this recipe from my mom and been making this for a dozen time hence often get rave reviews. My friends and relatives love it more than Panda Express as it tastes more YUM than the Panda Express Chow Mein.
You can alternate this dish with my PF Chang's Lettuce Wrap recipe, this is one of my favorite copycat recipes as well. If you love Asian food, you may try my Rice Pin Noodles as well.
The Noodles
I bought these thick noodles when I went to the Asian market, they are actually cheap and packed in a rectangular block. When cooking Panda Express Chow Mein, using pasta noodles is NOT recommended as these type of wheat flour noodles hold up better than the Italian pasta.
Extra tips
In this recipe, I didn't add the cabbage, but this is only me. You can add Napa cabbage as it tastes better than the regular green cabbage.
And for the ingredients of Mongolian sauce, you can use the Cooking Wine or a dry Sherry but for me, I like to use the Xiao Xing wine vinegar, you can pick this up at your local Chinese Market or in the Asian section/aisle of your grocery stores.You can read my post here for Kung Pao Chicken.
Any local supermarkets have a small Asian section and you can find some Asian sauce that could make up a delicious stir-fry sauce, in case you want it quick. This dish also needs a Hoisin sauce, Oyster sauce, ginger, brown sugar, and garlic.
Ingredients you'll need
- thick egg Noodles (fresh - or Yakisoba noodles)
- beef brisket (or sirloin beef thinly sliced)
- cashew nuts
- garlic (minced)
- vegetable oil
- mushrooms (sliced)
- sugar snap peas
- celery (sliced)
- broccoli (cut into florets)
- julienne carrots
- Chinese sausage (optional and stir fried cooked separately)
for Beef Marinade:
- cornstarch
- light soy sauce
- oyster sauce
- sugar
- brandy (I used Chinese Xiaoshing wine)
- sesame oil
- white pepper
- ginger (minced)
- garlic (finely chopped)
For the Mongolian Sauce:
- vegetable oil
- garlic (minced)
- ginger root (freshly grated )
- cup water
- Hoisin sauce
- low sodium soy sauce
- brown sugar
- rice wine vinegar (or Xiao Xing wine vinegar)
- chili flakes (optional)
Step by step instructions:
Marinate the Beef:
1 In a separate bowl, add all the ingredients for the beef marinade. Toss beef, mix with all the ingredients. Set aside and put in the fridge for 2 hours or overnight.
Prepare Vegetables:
2 Par boil all the vegetables except for the mushrooms.
For the Mongolian Sauce:
In a separate container, prepare the sauce. Put all the ingredients and mix well. Set aside.
For the Main Dish:
3 In a large skillet (or wok), set over medium heat and add vegetable oil. Once the oil is hot, lightly saute 1 teaspoon mince garlic and add the marinated beef. Stir until the beef is cooked and then add mushrooms + cashew nuts.
4 Pour the par boiled vegetables and stir continuously so the bottom does not get burn.
5 Once everything is sizzling hot, add the thick noodles and ½ of the Mongolian sauce. Pour ½ cup of water around the side of the wok and combine with all the ingredients. Keep stirring until the sauce thickens.
6 Add the remaining ½ of the Mongolian sauce. Keep stirring until the thick noodles are cooked. Sprinkle the cooked Chinese sausage and add more cashew nuts if needed.
Garnish with scallions.
Interesting recipes:
Watch the Video
Full Recipe
Mongolian Beef Recipe + Panda Express Chow Mien Copycat
Ingredients:
- 1 pack 4 oz thick egg Noodles (fresh - or Yakisoba noodles)
- 8 oz beef brisket (or sirloin beef thinly sliced)
- ½ cup cashew nuts
- 1 teaspoon garlic (minced)
- 2 tablespoon vegetable oil
- 1 cup mushrooms (sliced)
- 1 cup sugar snap peas
- 2 cups celery (sliced)
- 1 head broccoli (cut into florets)
- 1 cup julienne carrots
- 2 pcs Chinese sausage (optional & stir fried cooked separately)
for Beef Marinade:
- 3 tablespoon cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 tablespoon brandy (I used Xiao Xing wine)
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 1 teaspoon ginger (minced)
- 2 cloves garlic (finely chopped)
For the Mongolian Sauce:
- 1 tablespoon vegetable oil
- 3 cloves garlic (minced)
- 1 teaspoon ginger root (freshly grated )
- ½ cup water
- ½ cup Hoisin sauce
- ⅓ cup low sodium soy sauce
- ¼ cup brown sugar
- 2 tablespoon rice wine vinegar (or Xiao Xing wine vinegar)
- 1 teaspoon chili flakes (optional)
Instructions:
Marinate the Beef:
- In a separate bowl, add all the ingredients for the beef marinade. Toss beef, mix with all the ingredients. Set aside and put in the fridge for 2 hours or overnight.
Prepare Vegetables:
- Par boil all the vegetables except for the mushrooms.
For the Mongolian Sauce:
- In a separate container, prepare the sauce. Put all the ingredients and mix well. Set aside.
For the Main Dish:
- In a large skillet (or wok), set over medium heat and add vegetable oil. Once the oil is hot, lightly saute 1 teaspoon mince garlic and add the marinated beef. Stir until the beef is cooked and then add mushrooms + cashew nuts.
- Pour the par boiled vegetables and stir continuously so the bottom does not get burn.
- Once everything is sizzling hot, add the thick noodles and ½ of the Mongolian sauce. Pour ½ cup of water around the side of the wok and combine with all the ingredients. Keep stirring until the sauce thickens.
- Add the remaining ½ of the Mongolian sauce. Keep stirring until the thick noodles are cooked. Sprinkle the cooked Chinese sausage and add more cashew nuts if needed.
- Garnish with scallions or cilantro and serve hot!
Watch the Video:
Notes
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Tara says
Yum! I love all those veggies and the sauce sounds incredible. I will have to get my hands on those noodles. Can't wait to make this at home.
Annemarie @ justalittlebitofbacon says
I'll have to look for those thick noodles! I love making take out dishes at home. Better flavor and you can switch it up to suit your tastes. (I'd add the cabbage and skip the mushrooms. 🙂 )
Kristen Chidsey says
I love this meal! So flavorful and easy to put together. The balance in that sauce is great too--love the sweet, savory and slightly acidic with ginger finish.
Gina Marie says
Beautiful photography! Can't wait to do a veggie version of this!
Jagruti says
You have done a fantastic job with this noodles..pictures look so good! Colourful veggies look nice and crunchy.
Amy @ The Cook Report says
Yum, looks like a great dinner idea!
Emma @ Supper in the Suburbs says
This looks epic! Just like eating out!
Sandra says
This looks amazing! Way better than the restaurant version. I drive by an Asian market everyday. I'm definitely stopping to look for those thick noodles!
Jeni @ Biscuits & Booze says
mmmm, that sauce sounds amazing, and I agree, those Shanghai noodles are much better for this type of dish!