P.F. CHANG'S CHINA BISTRO GARLIC NOODLES
Source: P.F. Chang
Servings: 2

1 pound fresh Chinese noodle or vermicelli*
1 1/2 teaspoons red chile flakes
2 tablespoons chopped fresh cilantro
1 Japanese cucumber or English cucumber
2 tablespoons canola oil
1/2 teaspoon sesame oil
3 teaspoons minced garlic
3 teaspoons granulated sugar
2 tablespoons white vinegar
4 ounces Cantonese stir fry sauce (see recipe below)

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 sugar and vinegar. Add noodles to wok, along with the stir fry sauce, stirring and tossing to mix until noodles are heated through.

Place on plates and surround with cucumber strips.

*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

3/4 cup water
2 tbsp. shaohsing wine or sherry
1 tbsp. chicken base powder (no MSG)
1 tbsp. sugar
1 tbsp. oyster sauce
1 tsp. cornstarch
1/2 tsp. salt

Combine ingredients for the sauce together.

Notes:
- Very concentrated. Use sparingly when stir frying vegetables or tossing with noodles.
- Recipe doubles.
- Refrigerates well, up to a month.
- Stir thoroughly before using.