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P.F. Chang's China Bistro Garlic Noodles
Nb persons: 2
Yield:
Preparation time:
Total time:
Source:
| 3 teaspoons | minced garlic |
| 3 teaspoons | granulated 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 recipe below) |
| 1 Japanese cucumber or English cucumber | |
| 2 tablespoons | chopped cilantro |
| Cantonese Stir Fry Sauce | |
| 3/4 cup | water |
| 1 tablespoon | chicken base powder, (no MSG) |
| 1 tablespoon | granulated sugar |
| 2 tablespoons | shaohsing wine or sherry |
| 1 tablespoon | oyster sauce |
| 1/2 teaspoon | salt |
| 1 teaspoon | cornstarch |
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 to wok, stirring and tossing to mix until noodle is heated through.
Place on plates and surround with cucumber strips.
NOTE: Chinese noodle is available fresh frozen, and can be cooked like any fresh pasta. Bring water to boil, and noodles, separate. Drain and shock in cold water. Toss with salad oil. Uncooked fresh pasta can be frozen indefinitely.
Cantonese Stir Fry Sauce
1. Very concentrated. Use sparingly when stir frying vegetables or tossing with noodles.
2. Recipe doubles.
3. Refrigerates well, up to a month.
4. Stir thoroughly before using.
Servings: 2
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