Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.



New Menu Items at HuHot Mongolian Grill

HuHot Mongolian Grill New Items: 

  • New produce options, Brussels sprouts, kale, cranberries and a blend of grilled corn and red pepper now available, included in the price of the food bar, which varies by location.

Availability: Permanent at participating locations

Big Bowl Chopped Chicken Salad

The Chopped Chicken Salad at Big Bowl Restaurant has sliced chicken, greens, edamame, peanuts, corn, cucumber, scallions, crispy wontons & rice sticks, tossed with cilantro lime dressing and peanut sauce.

Chinese Pork with Noodles

Big Bowl Restaurant Recipe

2 tablespoons peanut oil
1/2 cup bamboo shoots, small dice
1/2 cup scallion whites, sliced
1 pound fatty pork, ground once and lightly hand-chopped
1 teaspoon dark soy sauce
1 tablespoon chili paste with garlic
5 tablespoons bean sauce
1 1/2 tablespoons sugar
1 pound fresh Shanghai noodles
1/2 cup thinly sliced scallion green
few drops sesame oil
sprigs of fresh coriander

Bring a large quantity of water to boil. Meanwhile heat a skillet or wok over high heat. When hot, add the peanut oil and add the bamboo shoots and scallion whites and stir briefly to coat. Add the pork and stir, pressing the spatula down and mashing the pork to separate the grains. Do not brown.

When the pork has separated and changed color, add the dark soy and stir in briefly. Add the chili paste, bean sauce and sugar, and cook stirring for 3 to 4 minutes. Turn off the heat (this sauce can be made hours ahead). When water is boiling cook the noodles and drain thoroughly. Transfer to a bowl. Re-heat the pork, if necessary, stir in the scallions and spoon pork sauce over the noodles, sprinkle with sesame oil, garnish with the coriander and serve.

Big Bowl Restaurant Stir Fry Bar

Vegetable Bar at the Big Bowl Restaurant

The Big Bowl Restaurant Recipe

8 ounces boneless chicken breast
2 teaspoons cornstarch
1 teaspoon sesame oil
variety of fresh vegetables from the market, washed and chopped

These simple and elegant stir fry puts all the emphasis on the fresh ingredients from your local market. You can use any number of fresh vegetables that are at peak season.

Mix the chicken with the cornstarch and sesame oil, and set aside.
Prepare your choice of sauce; set aside.

Heat 3 tablespoons of oil in a wok, when the oil is hot add the chicken, and stir gently, cook just until the chicken turns color. Add the vegetables and toss until well coated. Heartier vegetables should be added in first. Add your prepared sauce, bring to a boil. When the sauce boils, stir in the cornstarch mixture. Cook over high heat until the sauce thickens slightly and clears.

Remove to a serving bowl and garnish with a few drops of sesame oil. Serve over or with your favorite rice or noodles.



Chinese Ginger Garlic Sauce:
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
1/2 cup chicken stock

Sweet and Sour Lemon Sauce:
2 tablespoons soy sauce
1/4 cup lemon juice
5 1/2 tablespoons sugar
1/4 teaspoon salt

Kung Pao Sauce:
2 teaspoons chili paste with garlic
1 1/2 teaspoons bean sauce
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon red wine vinegar
6-8 dried whole chilies
peanuts (optional)

Kung Pao Tofu Noodles

Big Bowl Restaurant Recipe

8 ounces fresh Chinese egg noodles
peanut oil for deep frying plus 1 teaspoon
1 cup diced tofu, cut into 3/4 inch dice
1 1/2 cups raw peanuts
2 teaspoons chili paste with garlic
1 1/2 teaspoons bean sauce
1 tablespoon Hoisin sauce
1 tablespoon Chinese light soy sauce
1 tablespoon sugar
1 tablespoon red wine vinegar
6 to 8 dried whole chilies (crush coarsely if you want this really hot)
1/2 cup sliced scallions (white only, 1/2 inch slices)
8 whole garlic cloves, smashed
2 tablespoons Shaoxing rice wine or dry sherry
1 cup cilantro leaves
1 cup fresh cleaned spinach

Bring a large quantity of water to a boil; cook the noodles as you would any pasta, around 5 minutes or until done. Drain, run under cold water to stop cooking, drain again and toss with 1 teaspoon of the peanut oil. Set aside.

Heat 2 to 3 cups of oil in a wok until hot but not smoking, and add the bean curd. Turn gently in the oil and fry until golden. Remove the bean curd with a slotted spoon to drain on paper towels.

Add the peanuts to the same oil and stir gently for 10 seconds, turn off the heat and allow the peanuts to sit until they are light golden brown. Remove with a slotted spoon to drain on paper towels. When cool, remove and gently chop 1/4 cup, set aside. Reserve the oil.

Mix together the chili paste, bean sauce, Hoisin sauce, soy sauce, sugar and vinegar. Set aside.

In a clean wok, heat 4 tablespoons of the reserved oil. As it’s heating, add the chili peppers and cook over a medium heat until they blacken and smoke. Quickly turn the heat to high, add scallion whites, and cook, stirring, 5 seconds. Add the garlic and sauce mixture and cook until bubbling hot.

Add the noodles and cook until well coated with the sauce. Add the fried tofu and stir. Splash in the tofu, add most of the 3/4 cup whole peanuts, turn off heat and stir in cilantro and spinach. Sprinkle the reserved chopped peanuts on top and serve. Serves 4.

NOTE: You may use roasted peanuts for this dish. You may use either 2 cups of cilantro or 2 cups of spinach, also, depending on your preference.