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- #1229
From take-out to stay-in! These noodles stir fried to perfection with garlic, sesame oil, and chili flakes will be your new go-to, either on their own or with stir fried beef or chicken. Tastier and healthier when you make it yourself.
serves/makes:
ready in:
under 30 minutes
6 reviews
5 comments
ingredients
Stir Fry Sauce
3/4 cup water
1 teaspoon chicken base powder
1 teaspoon sugar
2 teaspoons shaohsing wine or sherry
1 teaspoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch
Noodles
1 pound fresh Chinese noodle or vermicelli
1 1/2 teaspoon crushed red pepper flakes
2 teaspoons chopped cilantro
1 Japanese or English cucumber
2 teaspoons canola oil
3 teaspoons minced garlic
3 teaspoons sugar
2 teaspoons white vinegar
1/2 teaspoon sesame oil
directions
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.
nutrition data
931 calories, 7 grams fat, 194 grams carbohydrates, 22 grams protein per serving.
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reviews & comments
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Guest Foodie REVIEW:
July 9, 2013I followed the suggestions listed here in other reviews and was able to make this just like PF Chang's!
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p3orion REVIEW:
February 10, 2013Terrific dish, but this recipe is a mess, with missing steps and out of order ingredients.Here's my version, with it straightened out:1 lbChinese noodles or vermicelli2 Tbsoil1½ tspcrushed red pepper or chile garlic paste1 tspsesame oil3 tspminced garlic3 tspsugar2 Tbswhite or rice vinegar4 ozCantonese stir fry sauce (see recipe)2 Tbs chopped cilantroonecucumber, cut into thin stripsBoil noodles until just barely done. Rinse and cool. Toss with oil and red pepper. Set aside.Heat wok. Add sesame oil and garlic and stir fry briefly until fragrant (do not burn.)Add sugar, vinegar and stir fry sauce. As soon as the sauce is hot and begins to thicken, add noodles and cilantro and toss until heated through. Place on plate with cucmber strips on the side.
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Cv March 13, 2012
When do you add the sauce?
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dianac13 January 27, 2012
P.S. The fresh noodles taste better than using dried pasta. I'm lucky that I live in the Bay Area with access to lots of Asian grocery stores.
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dianac13 REVIEW:
January 27, 2012My bf LOVES PF Chang. After spending LOTS of $ on his birthday dinner, I decided to try my hand at making his fave, Mongolian Beef. I had liked the Garlic Noodles and found this recipe. I discovered at his house I had forgotten the chile pepper flakes, but found some chile garlic paste in his fridge (I must have left it there at some point). It came out really good, as did the Mongolian Beef. I decided to compare by buying from PFC and then making the same 2 dishes. My BF, who is VERY picky, said the recipes I made were better than the restaurant dishes. He said the noodles were a pale comparison to mine, which I attribute to the garlic chile paste. Now we can make the 2 dishes for less than 20 bucks, rather than spend 60 or more at the restaurant. Thanks!
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Guest Foodie REVIEW:
April 23, 2011Just made this recipe and the whole family liked it including kids. I saw recommendations of doubling the sauce ingredients and that might make it better.Will definitely make it again.
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CaptNovogrod REVIEW:
January 22, 2009This recipe is fantastic. It tastes just like PF Changs. That's not saying much, people put too much faith in the chinese food from a restaurant owned by a guy named Paul Flemming (that's the PF part.) But I digress, the stirfry sauce thing? You are supposed to STIRFRY the noodles with it. Who could've guessed. Cook the sauce first, you need to get it hot enough for the cornstarch to thicken the sauce. I always double the sauce, as it makes the noodles taste good. As far as the oils go? The first oil goes ON the noodles after boiling them. This makes them nonstick. The sesame oil goes IN the sauce (maybe that's why it's listed under the SAUCE part.) Please don't knock a recipe because you can't use common sense...
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marshalee April 22, 2008
I made this recipe two times already. The first time I missed the chicken base in the recipe. It came out good. But I added more sesame oil, more garlic and more oyster sauce then what the recipe called for. I wasnt too sure when to add the stir fry sauce because it didnt say when to. I added it at the end. This time I added chicken base and adjusted the seasonings to my taste. Its very close to the recipe at pf changs. I eat there all the time. Its very good....Also I made with with fresh noodles cooked 3/4's done. Other wise I would think it would turn to mush..Will make again..:)
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tracymtn October 22, 2007
Do you put both oils in the wok at the same time, or do you stir the sesame oil in with the vinegar and sugar. Also, the recipe calls for 4 ounces Cantonese stir fry sauce, but doesn't tell you when to put it into the wok. Please clarify this recipe's directions please. Thanks
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veggielover August 29, 2007
Exactly! The Cantonese sauce needs to left out or changed. This recipe is listed as 'meatless' - however the sauce used has chicken base powder and oyster sauce (not listed as vegetarian- oyster sauce) in it. Therefore, it is not meatless!!!!
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CDKitchen Staff Reply:
This is listed as meatless, NOT vegetarian, in that it doesn't contain a protein like chicken or beef, etc. If it was vegetarian it would be listed as such.
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calebdgreen REVIEW:
December 28, 2006Didn't turn out good at all. I used rice vermicelli and the noodles turned to mush. Probably need to use something other than rice noodles. The taste was not good either. Maybe if the cantaneese sauce was left out it would be better.
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CDKitchen Staff Reply:
You should not use rice vermicelli in this recipe. Stick to the ingredient list as written and you'll have better results.
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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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