P.F. Chang's China Bistro Garlic Noodles

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 cucumber or English cucumber
2 tablespoons chopped cilantro

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.