P F Changs Garlic Noodles Recipes

Steps:

• 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.

Steps:

• Cook pasta per package instructions. Rinse under cold water. Drain well then toss with vegetable oil. Set aside.
• Wash cucumber. Slice diagonally into 1/4-inch thick slices. Slice each slice into several strips. Set aside.
• Mix together Cantonese stir fry sauce. Set aside.
• Heat wok or large frying pan thoroughly. Add oil then garlic. Stir fry about 30 seconds. 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, vinegar, stir fry sauce (stir sauce before adding), red pepper flakes and cilantro. Stir well.
• Add noodles to wok, stirring and tossing to mix until noodles are heated through.
• Place on serving plate, top with drops of sesame oil and surround with cucumber strips.

Steps:

• Boil rice stick noodles for 2 minutes or until just soft.
• Rinse under hot water and drain.
• Toss noodles with 2 tbsp oil and keep warm.
• To prepare sauce, mix vinegar with curry powder and turmeric until blended.
• Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well.
• Set sauce aside until needed.
• Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through.
• Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
• Stir in sauce mixture until everything is evenly coated.
• Cook for 1-2 minutes more or until dish is heated through.
• Toss noodles with chopped scallions, cilantro and sesame oil.
• Garnish with fried shallots, if desired.

Steps:

• 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.

Steps:

• 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. 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.