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Famous panda express recipes!

Panda Express Famous Mushroom chicken Recipe

SERVINGS: 4 people

COOKING TIME: 20 mins 


  • 450g Chicken breast, thinly sliced
  • 1 tbsp vegetable oil 
  • 2 cups shiitake mushrooms, sliced 
  • 1 zucchini, cut into half circles 

Chicken Marinade: 

  • 1 tbsp soy sauce
  • 1.5 tbsp cooking wine
  • 2 tsp cornstarch
  • ½ tsp brown sugar 


  • 3 tbsp chicken stock 
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 ½ tsp brown sugar
  • 1 tsp cornstarch 
  • 2 cloves minced garlic 
  • ¾ ginger, grated 


  • In a medium size bowl, combine the ingredients for the marinade and add in the thinly sliced chicken breast. Marinate the chicken for 30 mins or overnight. 
  • In a small bowl, combine all the ingredients for the sauce and set it aside. 
  • Heat pan over high heat. Place the chicken pieces flat in a single layer - leave out the marinade. In order to get a good sear, don't crowd the pan and leave the chicken pieces alone until you get a golden brown sear, flip the chicken every 30 secs to 1 min. When it’s done and the chicken is properly cooked, remove the chicken from the pan. 
  • Add the mushrooms and zucchini to the pan and saute for 2 - 3 minutes. Lower the heat to medium and add the chicken back in.
  • Next add in the sauce, let the cornstarch settle before adding more sauce in the pan. Saute everything together for 1 - 2 minutes until the sauce has thickened. Optional: You may top it with sesame seeds. 

Panda Express Chow mien recipe 

SERVINGS: 8 people

COOKING TIME: 25 mins 



  • ¼ cup soy sauce
  • 1 tbsp brown sugar
  • 2 cloves minced garlic 
  • 1 tsp ginger, grated 
  • Ground black pepper to taste


  • 2 tbsp vegetable oil 
  • 1 pack yaki soba noodles 
  • 2./3 cup chopped celery
  • 1 pc white onion , sliced
  • 2 cups chopped cabbage


  1. In a small bowl, Combine all ingredients for the sauce. Set aside
  2. Remove the yaki soba from the package and rinse it well.
  3. In a large skillet or wok, heat the oil and add celery and white onion, saute for 1-2 minutes. When onion starts to soften, add the cabbage and saute for another minute. 
  4. Add the noodles and the sauce in the skillet or wok and stir-fry over medium heat for another 2-3 minutes. 

Samantha Serrano
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Yi mein stir fry noodles Recipe

Yi mein stir fry Noodles Recipe

Servings: 4 people

Cooking time: 30 mins 


  • 12 cups of water 
  • 1 pack egg noodles
  • 1 tsp sugar
  • 1 tsp salt 
  • 1 tsp pepper
  • 2 tsp regular soy sauce
  • 2 tsp dark soy sauce 
  • 2 tsp oyster sauce
  • 1 tsp sesame oil 
  • 4 tbsp vegetable oil 
  • 300g shiitake mushroom, thinly sliced
  • 50g Chives, green part only


  1. To make the sauce , dissolve the sugar and salt in 1 tbsp of hot water and add the regular soy, dark sauce, oyster sauce, sesame oil and pepper. 
  2. In a large pot, bring the 12 cups of water to boil. Once boiling, place the egg noodles in the water and cook them for 3-4 mins. 
  3. When the noodles are done, drain them and set aside. 
  4. Using a large pot/wok, heat the pot and drizzle cooking oil all over the pot. 
  5. Add the shiitake mushroom and the chives, stir for 30 secs and add the noodles and stir fry everything. 
  6. Finally, add the sauce evenly over the noodles and stir. 
  7. Serve them hot. 
Samantha Serrano
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Yangchow Fried Rice

Yangchow fried rice

SERVINGS: 4 people 

COOKING TIME: 10 mins 


  • 6 cups of leftover rice 
  • 2 large eggs 
  • ¼ ham 
  • 250g of SHRIMP PUD LOCAL 
  • 250g mixed veggies 
  • salt and pepper to taste
  • 1 tbsp light soy sauce 
  • 25g spring onion


  1. Beat the two large eggs in a bowl and set aside. 
  2. In a wok, heat up around 1 tbsp of oil and fry the mixed veggies until softened
  3. In another wok or pan, fry the shrimp until seared and transfer it to a plate or bowl. Set aside
  4. Place the rice in the wok, and stir. 
  5. Put a small hole in the center and add some oil and pour the beaten egg in the middle. Stir the egg and rice properly to be mixed well. 
  6. Add the mixed veggies, ham, shrimp and light soy sauce. sprinkle some salt and pepper. 
  7. After stirring, add the spring onions and serve. 
Samantha Serrano
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Whole steamed Lapu lapu with ginger and soy.

Whole steamed Lapu lapu with ginger and soy. 

SERVINGS: 4 people 

COOKING TIME: 30 mins 



  • 1 whole lapu lapu and tail intact
  • Kosher salt and freshly ground black pepper
  • 250g fresh ginger, peeled and finely julienned
  • 1/4 cup light soy sauce
  • 1 tbsp rice wine
  • 100g spring onions, white and light green parts only, julienned
  • 50g cilantro 
  • 1/2 cup canola oil


  1. Rinse the fish in cold water and pat dry with paper towels. 
  2. Season the fish inside and out with salt and pepper. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
  3. Pour water into a pot and set a steamer in the rim of the pot and bring the water to boil. 
  4. Once the water is boiling, place the fish in the steam and cover it. Cook it for 8-10 minutes until the fish flakes easily. 
  5. In a small bowl, stir together the soy sauce, rice wine, and 1 tablespoon of water. Set aside.
  6. When the fish is ready, remove it from the plate and remove any excess water. Put the spring onions and cilantro on top of the fish. 
  7. In a small pan, heat the oil over high heat until it is hot. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.
Samantha Serrano
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Lumpiang Shanghai Recipe

Lumpiang Shanghai 

SERVINGS: 12 people




  • 500g ground pork 
  • ¾ cup minced carrots 
  • ¾ cup minced red onion
  • 6 cloves garlic 
  • 1 egg 
  • 2 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar


  • 50 pcs lumpia wrappers
  • 1 egg 



  1. combine all the ingredients in a big bowl. Mix it in a circular motion until the pork feels elastic. This will take a while to get the rice consistency 


  1. Assemble the lumpia wrappers in a plate. 
  2. in another plate, take a wrapper and lay it infront of you. Take a heaping tablespoon of filling and place it a few inches from the corner closest to you. Shape the filling into a 4 to 5″ (10 to 12 cm) strip. Fold the bottom corner over the filling, then fold the two side corners. Roll the filling parcel up so the folded edges are tucked in. Gently use your finger to press out any air bubbles and make sure the filling is sealed in tightly. Continue rolling up the filling until just before it is completely sealed. Dab the upper corner with a small amount of egg wash with your finger, then fold the filling over to finish wrapping the lumpia. Set aside. Repeat with the remaining filling and wrappers.
  3. in a pan, add the oil in a medium deep pan and heat over medium high heat. 
  4. Gently lower a few lumpia into the pan so they do not crowd the pan. Cook, flipping with a pair of tongs occasionally, until all sides turn golden brown, about 4 minutes total. Once the lumpia are cooked, transfer to a big plate or a tray topped with a wire rack to cool.
  5. Combine all the sauce ingredients in a small pot. Bring to a gentle boil over medium heat. Stir constantly, until the sauce is thickened enough to coat the back of a spoon. Pour into a serving dish.
  6. Serve the lumpia with the dipping sauce as an appetizer.
Samantha Serrano
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