P. F. Chang's Garlic Noodles
- 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
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.
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