P.F. Chang’s Garlic Noodles

The recipe for the P.F. Chang’s Garlic Noodles isn't always a complicated one however there are a few particular elements inside the dish that you're going to want to use instead of looking for substitutions.

P.F. Chang’s Garlic Noodles

P.F. Chang’s Garlic Noodles are the bottom of some of their greater famous dishes like Dan Dan noodles and are a in reality famous side dish that offers a milder taste alternative for your classic Chow Mein noodles.

P.F. Chang’s Garlic Noodles


  • 1 tablespoon canola oil
  • 1 pound fresh Chinese noodle
  • 1 tablespoon garlic minced
  • 2 teaspoons sugar
  • 2 teaspoons white vinegar
  • 1 teaspoon red chile flakes
  • 1 teaspoon sugar
  • 3/4 cup chicken broth
  • 2 teaspoons shaohsing wine
  • 2 teaspoons oyster sauce
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sesame oil
  • 1 japanese cucumber julienned on an angle
  • chopped cilantro optional


  1. Cook the noodles a minute shy of the directions on the bag, drain and keep on a plate while you make the sauce.
  2. In a large skillet heat the canola oil on medium high and cook the garlic until fragrant but not browning, about 20-30 seconds.
  3. Add in the sugar and vinegar and stir to combine.
  4. 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).
  5. Add in the chicken broth, chile flakes, sugar, shaohsing wine, oyster sauce, salt, cornstarch and sesame oil.
  6. Turn the heat on the pan up to high heat.
  7. Stir to combine the sauce ingredients and let it thicken in the pan for 20-30 seconds.
  8. Add in the noodles and stir fry the noodles until the sauce is completely absorbed.
  9. To julienne the cucumbers cut them (unpeeleinto 1/4 inch slices on an angle, then slice them into matchsticks about a 1/4 inch thick.
  10. Toss with cilantro and serve.

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