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
Preparation
Cook the noodles a minute shy of the directions on the bag, drain and keep on a plate while making the sauce.
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.
Add in the sugar and vinegar and stir to combine.
Toss the noodles in the pan with the canola oil mixture and remove them again while making the sauce.
Add in the chicken broth, chile flakes, sugar, shaohsing wine, oyster sauce, salt, cornstarch and sesame oil.
Turn the heat on the pan up to high heat.
Stir to combine the sauce ingredients and let it thicken in the pan for 20 to 30 seconds.
Add in the noodles and stir fry the noodles until the sauce is completely absorbed.
To julienne the cucumbers, cut them (unpeeled) into ¼ inch slices on an angle, then slice them into matchsticks about ¼ inch thick.
Toss with cilantro and serve.
