P.F. Chang’s Garlic Noodles Recipe

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Regina
Regina December 18, 2020
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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.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes
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

  1. Cook the noodles a minute shy of the directions on the bag, drain and keep on a plate while making the sauce.

  2. 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.

  3. Add in the sugar and vinegar and stir to combine.

  4. Toss the noodles in the pan with the canola oil mixture and remove them again while making the sauce.

  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 to 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 (unpeeled) into ¼ inch slices on an angle, then slice them into matchsticks about ¼ inch thick.

  10. 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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