P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."
Cellophane Noodle Salad
CELLOPHANE NOODLE SALAD
P.F. Chang's Copycat Recipe
16 ounces bean threads (cellophane noodles)
1 lb cooked peeled and deviened shrimp
green onion, julienne
cucumber, julienne (to garnish)
chopped cilantro (to garnish)
bean sprouts, drained for garnish
4 tablespoons soy sauce
4 tablespoons rice vinegar
4 teaspoons oyster sauce
4 tablespoons chili-garlic sauce
6 teaspoons sesame oil
4 teaspoons sugar
Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lengths Cook in a medium pot of soiling water for one minute. Drain, and cool and pat dry. Combine the dressing ingredients and toss with the noodles to coat thoroughly. Mound noodles on a serving platter.
Garnish with shrimp, julienne green onions, carrots and cucumber; beans sprouts and chopped cilantro.