P.F. Chang's Garlic Noodles
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
497 kcal
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Course
Main Course
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Cuisine
Chinese
P.F. Chang's Garlic Noodles
Description
This recipe uses fresh Chinese noodles cooked just shy of package instructions, then briefly sautéed in canola oil with minced garlic to release its aroma without browning. A sauce is prepared combining sugar, white vinegar, chicken broth, red chile flakes, Shaoxing wine, oyster sauce, salt, cornstarch, and sesame oil. The sauce is heated until it thickens slightly.
The noodles are tossed back into the sauce and stir-fried until fully coated and the sauce is absorbed. The combination of savory oyster sauce, aromatic Shaoxing wine, spicy chile flakes, and the tangy vinegar delivers depth and balance. The dish is finished with thinly julienned Japanese cucumber, cut on an angle for texture and freshness, optionally mixed with chopped cilantro for herbal brightness.
The flavor is characterized by garlic-forward taste with complementary sweet, sour, and umami notes. The noodles have a springy texture that contrasts with the crunchy cucumber. This makes a flavorful, layered side or main dish that showcases Chinese-style noodle stir-fry technique and seasoning.
Ingredients
- 1 pound chinese noodles fresh
- 1 tablespoon canola oil
- 1 tablespoon garlic , minced
- 2 teaspoons sugar
- 2 teaspoons white vinegar
- 3/4 cup chicken broth
- 1 teaspoon red chile flakes
- 1 teaspoon sugar
- 2 teaspoons Shaoxing wine
- 2 teaspoons oyster sauce
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 Japanese cucumber julienned on an angle
- cilantro optional, chopped
Instructions
- Cook the noodles a minute shy of the directions on the bag, drain and keep on a plate while you make the sauce.
- In a large skillet heat the canola oil on medium high and cook the garlic until fragrant but not browning, about 20-30 seconds.
- Add in the sugar and vinegar and stir to combine.
- Toss the noodles in the pan with the canola oil mixture and and remove again while you make the sauce. (You're going to make the stir fry sauce before adding the noodles back in).
- Add in the chicken broth, chile flakes, sugar, shaohsing wine, oyster sauce, salt, cornstarch and sesame oil.
- Turn the heat on the pan up to high heat.
- Stir to combine the sauce ingredients and let it thicken in the pan for 20-30 seconds.
- Add in the noodles and stir fry the noodles until the sauce is completely absorbed.
- To julienne the cucumbers cut them (unpeeled) into 1/4 inch slices on an angle, then slice them into matchsticks about a 1/4 inch thick.
- Toss with cilantro and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 86g | 29% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 566mg | 24% |
| Potassium | 342mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 46mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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