Best P F Changs Garlic Noodles Recipes

P F Chang's Garlic Noodles image

Provided by Member 610488

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 17

3 teaspoons garlic, minced
3 teaspoons sugar
2 tablespoons white vinegar
1 1/2 teaspoons red chili pepper flakes
2 tablespoons vegetable oil
1 lb fresh chinese egg noodles
1/2 teaspoon sesame oil
4 ounces cantonese stir-fry sauce (see recipe below)
1 cucumber
2 tablespoons cilantro, chopped
3/4 cup water
1 tablespoon chicken base
1 tablespoon sugar
2 tablespoons shaoxing wine or 2 tablespoons sherry wine
1 tablespoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch

Steps:

Cook pasta per package instructions. Rinse under cold water. Drain well then toss with vegetable oil. Set aside.
Wash cucumber. Slice diagonally into 1/4-inch thick slices. Slice each slice into several strips. Set aside.
Mix together Cantonese stir fry sauce. Set aside.
Heat wok or large frying pan thoroughly. Add oil then garlic. Stir fry about 30 seconds. Do not burn garlic or it will take on an acrid smell and taste. If this happens, throw it out and start over.
Add sugar, vinegar, stir fry sauce (stir sauce before adding), red pepper flakes and cilantro. Stir well.
Add noodles to wok, stirring and tossing to mix until noodles are heated through.
Place on serving plate, top with drops of sesame oil and surround with cucumber strips.

Nutrition Facts : Calories 1102.3, Fat 25.4, SaturatedFat 4.7, Cholesterol 191.5, Sodium 946.5, Carbohydrate 185.3, Fiber 9.1, Sugar 19.6, Protein 34

Pf Chang's Garlic Noodles Recipe image

Provided by Chelle0127

Categories < 30 Mins

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 17

3 teaspoons minced garlic cloves
3 teaspoons sugar
2 teaspoons white vinegar
1 1/2 teaspoons red chili pepper flakes
2 teaspoons canola oil
1 lb fresh Chinese noodles or 1 lb vermicelli
1/2 teaspoon sesame oil
4 ounces cantonese stir-fry sauce (see recipe below)
1 japanese cucumbers or 1 English cucumber
2 teaspoons chopped cilantro
3/4 cup water
1 teaspoon chicken base, powder (no MSG)
1 teaspoon sugar
2 teaspoons shaohsing wine or 2 teaspoons sherry wine
1 teaspoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch

Steps:

Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro.
Wash cucumber. Slice diagonally into 1/4" thick slices. Slice into strips. Set aside.
Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.).
Add sugar and vinegar.
Add noodle to wok, stirring and tossing to mix until noodle is heated through.
Place on plates and surround with cucumber strips.

Nutrition Facts : Calories 1331.9, Fat 76, SaturatedFat 10.6, Sodium 2083.5, Carbohydrate 150.1, Fiber 10.5, Sugar 11.7, Protein 20.8

P. F. Chang's Garlic Noodles Recipe image

Provided by á-170456

Number Of Ingredients 18

CANTONESE STIR-FRY SAUCE:
3 teaspoons minced garlic
3 teaspoons sugar
2 tablespoons white vinegar
1 1/2 teaspoons red chile flakes
2 tablespoons canola oil
1 pound fresh Chinese noodle or vermicelli
1/2 teaspoon sesame oil
4 ounces Cantonese Stir-Fry Sauce (see below)
1 Japanese cucumber or English cucumber
2 tablespoons chopped cilantro
3/4 cup water
1 tablespoon chicken base powder (no MSG)
1 tablespoon sugar
2 tablespoons shaohsing wine or sherry
1 tablespoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch

Steps:

Cook pasta. Rinse and cool down. Toss in red chile flakes and cilantro. Set aside. Wash cucumber. Slice diagonally into 1/4-inch thick slices. Slice into strips. Set aside. Heat wok thoroughly, add oil, then minced garlic. Stir-fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.) Add Cantonese Stir-Fry Sauce, sugar and vinegar. Add noodle to wok, stirring and tossing to mix until noodle is heated through. Place on plates and surround with cucumber strips. Cantonese Stir-Fry Sauce: Combine all ingredients. Very concentrated. Use sparingly when stir-frying vegetables or tossing with noodles. Recipe doubles well. Refrigerates well, up to a month Stir thoroughly before using. This recipe yields 2 servings.