My Spicy Take on P.F. Chang’s Garlic Noodles
I’m pretty much in a rut when it comes to what I order at P.F. Chang’s. I really do try to consider other options, but if I’m headed there, it’s probably because I’m craving lettuce wraps, stir-fried rice or these garlic noodles. Yes, I can make all of these at home, but sometimes it’s late, I’m tired, I just want someone else to do the cooking.
You know. You’ve been there yourself.
Some time ago, I started playing around with ideas for creating the garlic noodles at home (Did you know they have actually taken these off the menu? I ask for them anyway, y’all.) and have come up with a version that really is close. Well, it’s close enough to satisfy my garlic noodle cravings anyway. Hubby says they taste just like the restaurant version to him.
I’m okay with that.
There’s an excellent web site I frequently go to when I’m needing some guidance with Chinese food and ingredients. The Woks of Life is quite extensive and seems to be authoritative. Since I’m not in the hotbed of Chinatown anywhere close, this is has become my favorite resource when plying my Asian cooking skills. Check it out: HERE
Let me encourage you to use the ingredients I have listed and don’t try substituting something else. Those slight variations in flavor will make a huge difference in the dish. Many of the ingredients are readily available in our local markets now. If you can’t find a local source for the shaoxing wine, it is available to order online.
Are you are P.F. Chang’s garlic noodle fan? Try making these and let me know if it meets your approval.