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.
Big Bowl Shanghai Pork Noodles
SHANGHAI PORK NOODLES
Big Bowl Restaurant Recipe
3/4 pound Napa cabbage
1/2 cup bamboo shoots, julienne cut
2 teaspoons salt
1/2 pound pork loin, cut into thin strips
3 tablespoons dark soy sauce
2 teaspoons sugar
8 ounces fresh Shanghai noodles
5 tablespoons plus 1 teaspoon peanut oil
1/2 teaspoon sesame oil
Cut the cabbage into thin slices, combine with the bamboo shoots, and toss with the salt. Allow to sit for at least 1 hour.
Mix the pork with 2 teaspoons of the dark soy sauce. Set aside.
Mix the remaining dark soy sauce with sugar.
Bring a large amount of water to boiling and cook the noodles, around 5 minutes or until done. Drain, run under cold water to stop the cooking, drain again, and toss with 1 teaspoon of the peanut oil. Set aside.
Squeeze the liquid from the cabbage and bamboo shoots with your hands and set aside, discarding the liquid.
Heat a wok or skillet over high heat. When hot, add 3 tablespoons of the oil. Add the pork, stirring quickly just to separate the pieces and coat them with oil. Next add the cabbage and bamboo shoots, and cook, tossing, until they are well coated with oil and piping hot, about 1 1/2 minutes. Remove the mixture to a bowl.
Wipe out the pan and heat again to hot. Add the remaining 2 tablespoons of oil. When hot, add the noodles and toss until coated with the oil and hot. Add the soy and sugar mixture and toss the noodles until they're well coated and evenly colored. Readd the cabbage and pork, and cook, stirring the entire dish until it's hot. Serve sprinkled with the sesame oil. Makes 2 servings