P F Changs Garlic Noodles Food

COPYCAT P.F. CHANG'S GARLIC NOODLES

Steps:

• Combine the stir fry ingredients in a bowl. Mix well and set aside. Cook the pasta as directed on the package. Rinse in cold water and drain well. Add the crushed red pepper and cilantro and set aside. Slice the cucumber on the diagonal into 1/4-inch thick slices. Slice the slices into strips. Set aside. Heat a wok over medium-high heat. Add the oil. When hot, add the garlic and quickly stir-fry for 15 seconds. Add the sugar and vinegar to the wok and continue to stir. Add the noodles and stir fry sauce. Cook, stirring constantly, until the noodles are coated in the sauce and are heated through. Divide the noodle mixture between individual serving plates. Garnish with the reserved cucumber strips and drizzle the noodles with sesame oil.

COPYCAT P.F. CHANG'S SINGAPORE STREET NOODLES

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.

P.F. CHANG'S GARLIC NOODLES

Steps:

• 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.

PF CHANG'S GARLIC NOODLES RECIPE

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.

P F CHANG'S GARLIC NOODLES

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.

P F CHANG'S SINGAPORE STREET NOODLES

Steps:

• Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside.
• Bring water to a rolling boil. Place rice vermicelli in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons vegetable oil; set aside.
• In a hot wok or large frying pan, stir-fry shrimp and chicken in 2 tablespoons vegetable oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute.
• Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.
• Garnish with fried shallots and a lime wedge.

P. F. CHANG'S GARLIC NOODLES RECIPE

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.

P.F. CHANG'S CHINA BISTRO GARLIC NOODLES RECIPE - (4/5)

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.