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."

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Dan Dan Noodles




DAN DAN NOODLES
P. F. Chang's China Bistro Copycat Recipe

Serves  4

Noodles:
1 teaspoon oil
1/4 ounce green onion, minced
1/2 teaspoon garlic, minced
1/2 teaspoon chili paste
4 ounces ground chicken, cooked
1/4 ounce egg noodles, cooked
2 teaspoons cornstarch
2 teaspoons water

Liquid Mixture:
2 ounces soy sauce
1 ounce cooking wine
1 teaspoon oyster sauce
1 teaspoon granulated sugar
7 ounces chicken stock

Garnish:
bean sprouts
cucumbers, julienne

Heat wok or large skillet, add 1 teaspoon oil and sear the chili paste, garlic and green onion for 5 seconds. Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the liquid ingredients and simmer for 20 seconds. Add  equal parts of cornstarch and water mixed together in a small bowl to thicken the sauce. Consistency should be thick enough to stand on top of the noodles. Pour the sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienne cucumbers.

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