P. F. Chang's Garlic Noodles

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.

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.