How To Make P.F. Chang’s Garlic Noodles
This copycat recipe for P.F. Chang’s garlic noodles will teach you how to make this takeout favorite and create a delicately flavored noodle dish.
Serves:
Ingredients
- 1lbfresh Chinese noodles
- 1tbspcanola oil
- 1tbspgarlic,minced
- 2tspsugar
- 2tspwhite vinegar
- ¾cupchicken broth
- 1tspred chile flakes
- 1tspsugar
- 2tspshaohsing wine
- 2tspoyster sauce
- ½tspsalt
- 1tspcornstarch
- ½tspsesame oil
- 1japanese cucumber,julienned on an angle
- cilantro,chopped, optional
Instructions
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Cook the noodles a minute shy of the directions on the bag, drain and keep on a plate while making the sauce.
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In a large skillet heat the canola oil on medium-high and cook the garlic for 20 to 30 seconds or until fragrant but not browning.
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Add in the sugar and vinegar and stir to combine.
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Toss the noodles in the pan with the canola oil mixture and remove them again while making the sauce.
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Add in the chicken broth, chile flakes, sugar, shaohsing wine, oyster sauce, salt, cornstarch and sesame oil.
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Turn the heat on the pan up to high heat.
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Stir to combine the sauce ingredients and let it thicken in the pan for 20 to 30 seconds.
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Add in the noodles and stir fry the noodles until the sauce is completely absorbed.
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To julienne the cucumbers, cut them (unpeeled) into ¼ inch slices on an angle, then slice them into matchsticks about ¼ inch thick.
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Toss with cilantro and serve.
Nutrition
- Calories: 522.78kcal
- Fat: 9.83g
- Saturated Fat: 1.87g
- Trans Fat: 0.08g
- Monounsaturated Fat: 4.15g
- Polyunsaturated Fat: 2.89g
- Carbohydrates: 90.34g
- Fiber: 4.37g
- Sugar: 7.35g
- Protein: 17.97g
- Cholesterol: 96.60mg
- Sodium: 464.27mg
- Calcium: 60.82mg
- Potassium: 469.56mg
- Iron: 4.99mg
- Vitamin A: 41.37µg
- Vitamin C: 3.89mg
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