Pf Chang's Garlic Noodles Recipe

"Yummy Garlic Noodles"
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Ready In:




  • Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro.
  • Wash cucumber. Slice diagonally into 1/4" 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 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.

Questions & Replies

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  1. Confusing directions. Where does the stir-fry sauce get used? Two oils? Which is used when?
  2. Put the sauce in at the very end when you're done draining the noodles. I also add chicken breast marinated in Kung Pao sauce and then baked. Stupid simple recipe that once you buy the ingredients you can do so many things with them!
  3. Something went wrong here. Mine turned out very bad
  4. Full disclosure: I've never had PF Chang's or any other garlic noodles, so I have nothing to compare this recipe to. I asked my children what they wanted for dinner, and the 11 year old requested garlic noodles - who knows where she got that from. Anyway, I found several recipes online, and decided to try this one. Well, actually, my Google search brought up a very similar recipe that was added in November 2013. Since this one was added in March 2010, I assume the other chef amended this one slightly to make it their own. So, it was easy to make for sure - I had most of the ingredients on hand. I really like the Cantonese sauce, and will use it in other applications. The instructions for the sauce preparation probably could have been a bit more clear, such as "whisk together ...", but it was easy to make. I added less salt because there was quite a bit of sodium already in the recipe. I don't think it had a lot of garlic flavor (I used more than 3 teaspoons), in fact, I added some garlic powder once I put everything in the wok and tasted the sauce. The red pepper flakes totally overpowered the garlic flavor and the delicate noodles (I used a fresh egg noodle from my international market). I added some shrimp on top just before serving. It's very tasty, for sure, but I think I may actually try PFs just so I can make a true comparison.
  5. This is good. Instead of wine I used rice vingar. I did not have powder chicken base so used better than bouillon chicken flavor. Be sure and add cornstarch while sauce is still cold or it will clump up on you. Unfortunately recipe does not have instructions for the sauce. I ate with recipe#66121 PF Changs Mongolian Beef. Yummy



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