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P. F. Chang's Garlic Noodles


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  • 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


Servings 2


Step 1

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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