P. F. CHANG'S GARLIC NOODLES RECIPE

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.