Ingredients Jump to Instructions ↓

  1. 3 teaspoons 15ml Minced garlic

  2. 3 teaspoons 15ml Sugar

  3. 2 tablespoons 30ml White vinegar

  4. 1 1/2 teaspoons 7 1/2ml Red chile flakes

  5. 2 tablespoons 30ml Canola oil

  6. 1 lb 454g / 16oz Fresh Chinese noodle or vermicelli

  7. 1/2 teaspoon 2 1/2ml Sesame oil

  8. 4 oz 113g Cantonese Stir-Fry Sauce - (see below)

  9. 1 Japanese cucumber or English cucumber

  10. 2 tablespoons 30ml Chopped cilantro

  11. Cantonese Stir Fry Sauce

  12. 3/4 cup 177ml Water

  13. 1 tablespoon 15ml Chicken base powder (no MSG)

  14. 1 tablespoon 15ml Sugar

  15. 2 tablespoons 30ml Shaohsing wine or sherry

  16. 1 tablespoon 15ml Oyster sauce

  17. 1/2 teaspoon 2 1/2ml Salt

  18. 1 teaspoon 5ml Cornstarch

Instructions Jump to Ingredients ↑

  1. Cook pasta. Rinse and cool down. Toss in red chile flakes and cilantro. Set aside.

  2. Wash cucumber. Slice diagonally into 1/4-inch thick slices. Slice into strips. Set aside.

  3. 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.

  4. Add noodle to wok, stirring and tossing to mix until noodle is heated through. Place on plates and surround with cucumber strips.

  5. 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.

  6. This recipe yields 2 servings.

  7. Comments: Chinese noodle is available fresh frozen, and can be cooked like any fresh pasta. Bring water to boil, add noodles, separate. Drain and shock in cold water. Toss with salad oil. Uncooked fresh pasta can be frozen indefinitely.


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