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P.F. CHANG'S CHINA BISTRO CHILI-ORANGE CHILLED NOODLES
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Source: azfamily.com - Chef: Paul Muller - Restaurant: P.F. Chang's China Bistro
| For noodles | |
| 2 ounces | chili-orange sauce, (see recipe below.) |
| 10 ounces | thin egg noodles |
| 4 tablespoons | bean sprouts |
| 3 tablespoons | carrots, finely shredded |
| 2 tablespoons | scallion rings |
| 2 tablespoons | cilantro, chopped |
| 3 tablespoons | roasted peanuts, chopped |
| For sauce | |
| 2 cups | chili oil* |
| 2 cups | black soy sauce* |
| 2 cups | cider vinegar |
| 1 1/3 cups | granulated sugar |
| 1/4 cup plus 2 tablespoons | kosher salt |
Zest from 6 fresh oranges, finely grated
with no white pith
For chili-orange sauce: Place all ingredients in a blender for 30 seconds.
For chili-orange chilled noodles: Cook noodles until al dente. Shock in generous amounts of ice water, turning by hand to speed chilling. Drain very well. Coat lightly with sesame seed oil. Blanch bean sprouts for 10 seconds in boiling water (no salt). Chill in ice bath and drain before using.
Make chili-orange sauce.
Shake thoroughly. In a clean bowl, add noodles and 2 ounces sauce. Toss. Add bean sprouts and carrots. Toss. Add additional ounce of sauce if needed. Don't over apply sauce. The mix should not be soupy.
Using a chilled large noodle bowl, mound in the center of the bowl. Lightly garnish with chopped peanuts, scallion rings and chopped cilantro.
*Ingredients can be purchased at local Asian market.
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