P.F. Chang's China Bistro
- 3 teaspoons minced garlic
- 3 teaspoons granulated
- 2 tablespoons white vinegar
- 1 1/2 teaspoons red chile flakes
- 2 tablespoons
- 1 pound fresh Chinese noodle or vermicelli
- 1/2 teaspoon sesame
- 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-inch thick slices. Slice into strips.
- 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.