P.F. Chang's Garlic Noodles

• Meat

  • 1 tsp Chicken base

• Produce

  • 2 tsp Cilantro
  • 3 tsp Garlic
  • 1 Japanese cucumber or english cucumber
  • 1 1/2 tsp Red chile flakes

• Condiments

  • 4 oz Cantonese stir-fry sauce
  • 1 Cantonese stir-fry sauce
  • 1 tsp Oyster sauce

• Pasta & Grains

  • 1 lb Chinese noodle or vermicelli, fresh

• Baking & Spices

  • 1 tsp Cornstarch
  • 1/2 tsp Salt
  • 4 tsp Sugar

• Oils & Vinegars

  • 2 tsp Canola oil
  • 1/2 tsp Sesame oil
  • 2 tsp White vinegar

• Beer, Wine & Liquor

  • 2 tsp Shaohsing wine or sherry

• Liquids

  • 3/4 cup Water

Found on cdkitchen.com

Directions

• 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 and stir fry sauce to wok, stirring and tossing to mix until noodle is heated through. Place on plates and surround with cucumber strips. Sprinkle with sesame oil. Stir Fry Sauce: combine all ingredients until smooth and well blended.

Nutrition