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.

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Pei Wei Soba Miso Bowl


SOBA MISO BOWL
Pei Wei Asian Diner Copycat Recipe

Bowl:
6 ounces chicken, sliced
4 ounces shrimp
3 ounces firm tofu
2 tablespoons Miso paste
salt and white pepper to taste
1 tablespoon minced ginger
1 tablespoon white scallion, sliced
2 tablespoons black mushroom, sliced
2 ounces Napa cabbage, thinly sliced
4 ounces washed spinach leaves
chicken stock or water as needed
1 tablespoon minced garlic
1 cup Miso Sauce (see recipe below)
22 ounces Soba noodles
1 teaspoon sesame oil

Miso Sauce:
1 cup miso paste
2 cups mirin
1/2 cup sake
2 tablespoons lemon juice

To make the Bowl: Season the shrimp, chicken and tofu with Miso paste, salt, white pepper and marinate for one hour.

Quickly blanch buckwheat noodles in boiling water until hot and drain well. Set aside.

Heat a large wok or nonstick skillet, add water or chicken stock, bring to a simmer, add chicken, tofu and shrimp, and cook until done. Remove.

Stir fry scallion, ginger and garlic. Add Napa cabbage and mushrooms and return shrimp, tofu and chicken to pan and briefly stir-fry. Add miso sauce and braise quickly.  Add the noodles and reduce heat. Stir for at least 30 seconds and add spinach. Toss gently to wilt spinach.  Drizzle sesame oil around edge of pan. Pour noodle mixture into two bowls and serve immediately.

For the Miso Sauce: Whisk the ingredients together in a small bowl and refrigerate until needed.

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