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.




Chow Mein

Panda Express Chow Mein
Copycat Recipe

Serves 1

1 Tablespoon vegetable oil
2 scallions, trimmed, and cut crosswise into 1/2-inch thick pieces
1 1/2 cups sliced Napa cabbage
1/4 cup sliced celery
1/4 cup bean sprouts
1/4 teaspoon granulated sugar
1/2 cup chicken broth
1/2 Tablespoon soy sauce
1 teaspoon Oriental sesame oil
1/2 Tablespoon cornstarch, dissolved in 1 Tablespoon cold water
Red pepper flakes, to taste
1/4 pound cooked vermicelli noodles

In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir-fry the scallions, cabbage, celery and bean sprouts for 3 minutes, or until the cabbage is wilted. Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Season to taste with red pepper flakes. Simmer until heated through and serve over noodles.


  1. Followed recipe exactly, tasted nothing like panda express. For one thing it uses vermicelli noodles, secondly, the noodles are boiled, not stir fried. This recipe is totally misnamed.

  2. I've been a cook for 13 years but have shied away from Asian foods because of failures ( IMO) I've experienced in my home kitchen. I decided I would give it anoughther go. So I just went for it. I made this to serve 60 some kids and teens here at our children's ranch one day. They LOVED it. It came out VERY close to Panda's with the exception of the noodle texture. I believe they use an Asian noodle, but for our purposes it was great. The only thing I did different was to complete the recipe and then add the already hot noodles to the pan and "fry" them for about 5 mins to get them a little "browned and crispy". This is a great use of leftover pasta from previous meals. I also used the Beijing beef recipe from this site and came out amazing!!! Thanks so much!