P. F. Chang's Garlic Noodles

By á-170456

Ingredients

• 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

Preparation

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.