CHILI ORANGE NOODLES
P.F. Chang's China Bistro Copycat Recipe
2 ounces chili-orange sauce (see recipe below)
10 ounces thin egg noodles
4 tablespoons bean sprouts
3 tablespoons carrots, finely shredded
2 tablespoons scallion rings
2 tablespoons cilantro, chopped
3 tablespoons roasted peanuts, chopped
2 cups chili oil
2 cups black soy sauce
2 cups cider vinegar
1 1/3 cups granulated sugar
1/4 cup plus 2 tablespoons kosher salt
zest from 6 fresh oranges, finely grated with no white pith
For the sauce: Place all ingredients in a blender for 30 seconds.
For the noodles: Cook noodles until al dente. Shock in generous amounts of ice water, turning by hand to speed chilling. Drain very well. Coat lightly with sesame seed oil. Blanch bean sprouts for 10 seconds in boiling water (no salt). Chill in ice bath and drain before using.
To Serve: Shake the sauce thoroughly. In a clean bowl, add noodles and 2 ounces sauce. Toss. Add bean sprouts and carrots. Toss. Add additional ounce of sauce if needed. Don't over apply sauce. The mix should not be soupy. Using a chilled large noodle bowl, mound in the center of the bowl. Lightly garnish with chopped peanuts, scallion rings and chopped cilantro.