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P.F. Chang’s(™) Garlic Noodles

Today I have a secret recipe for a quick and easy Chinese noodle dish served at P.F. Chang’s.  P.F. Chang’s garlic noodles are the base of some of their more popular dishes like Dan Dan noodles and are a really popular side dish that offers a milder flavor.

You can find more secret recipes from P.F. Chang’s on our forum: Go Here

Enjoy!

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P.F. Chang’s(™) Garlic Noodles  
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1 pound fresh Chinese noodle
1 tablespoon canola oil
1 tablespoon garlic minced
2 teaspoons sugar
2 teaspoons white vinegar
3/4 cup chicken broth
1 teaspoon red chile flakes
1 teaspoon sugar
2 teaspoons shaohsing wine
2 teaspoons oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1 Japanese cucumber julienned on an angle
chopped cilantro optional

Cook the noodles a minute shy of the directions on the bag, drain and keep on a plate while you make the sauce.

In a large skillet heat the canola oil on medium high and cook the garlic until fragrant but not browning, about 20-30 seconds.

Add in the sugar and vinegar and stir to combine.

Toss the noodles in the pan with the canola oil mixture and and remove again while you make the sauce.

You’re going to make the stir fry sauce before adding the noodles back in.

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 20-30 seconds.

Add in the noodles and stir fry the noodles until the sauce is completely absorbed.

To julienne the cucumbers cut them (unpeeled into 1/4 inch slices on an angle, then slice them into matchsticks about a 1/4 inch thick.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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P.F. Chang’s(™) Crispy Fried Green Beans

Today I have a secret recipe for a wonderful appetizer served at P.F. Chang’s.  Fresh green beans are battered, crisp-fried and served with a zesty dipping sauce.  These are great as a snack and always a hit at parties.

For a healthier version of this dish, you can bake the green beans instead of frying them.  Preheat your oven to 425 degrees F and place the green beans on a lightly oiled baking sheet.  Bake for 10-12 minutes or until crisp.

You can always find more secret recipes from P.F. Chang’s on our forum: Go Here

Enjoy!

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P.F. Chang’s(™) Crispy Fried Green Beans
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

vegetable oil for frying
1 – cup all purpose flour
1 – cup yellow cornmeal
1 – tablespoon salt
1 1/2 teaspoons ground black pepper
1/2 – teaspoon ground red pepper
1 – pound fresh green beans, ends trimmed
1 – cup whole buttermilk
1 – recipe zesty dipping sauce

Zesty Dipping Sauce:
1/3 – cup mayonnaise
1/3 – cup ketchup
1 – tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon garlic salt

In a small bowl, combine mayonnaise, ketchup, Worcestershire, pepper, and garlic salt.

Whisking to blend. Store in refrigerator until ready to use.

In a large dutch oven, pour oil to a depth of 2 inches.

Heat oil over medium-high heat to 375 degrees F.

In a medium bowl combine flour, cornmeal, salt, black pepper and red pepper.

Dip green bean in buttermilk then dredge we beans in flour mixture to coat. (I doubled dipped the beans)

Fry beans in batches, until golden brown and crisp, approximately 3 to 5 minutes per batch.

remove from oil and drain on paper towels.

Serve warm with zesty dipping sauce or Asian sesame dressing.

4-6 Servings

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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P.F. Chang’s(™) Banana Spring Rolls

If you love bananas, then today’s secret recipe is just for you.  P.F. Chang’s created the banana spring roll which is absolutely delicious.  Warm, crispy bites of banana, drizzled with caramel sauce and served with ice cream.  This amazing dessert is sweet but not too heavy.

This recipe calls for jackfruit which can be found in Asian markets or well-stocked supermarkets.  If you are unable to find it, simple omit this ingredient and the dish will still taste great.

You can always find more secret recipes from P.F. Chang’s on our forum: Go Here

Enjoy!

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P.F. Chang’s(™) Banana Spring Rolls
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3-4 ripe Saba bananas (or cooking bananas)
8 wonton wrappers / Egg roll wrappers
¼ cup brown sugar
⅛ teaspoon Chinese five spice mix* (available at Asian market)
jack fruit in can (optional)
oil for frying

Caramel Sauce (or you can just buy the ready-made one)
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
½ cup heavy cream
2 tablespoons butter

Preheat oil to 350 degrees in a saucepan or a deep fryer.

Set two small bowls side by side, one with a scoop of brown mixed with the five spice, one with water. Separate the egg roll wrappers you are going to use, one per half banana.

Wrapping the bananas:

Cut banana in half crosswise and place in the wrapper.

Add slices of jackfruit and sugar mix (amount depends on your preference)

Spread water all over the edges of the wrapper and roll it up like a burrito, sealing the ends by folding and pushing the dough together with your fingers.

If a halved banana is too long, trim the edges to fit the dough. Prepare all the banana pieces before frying.

Frying:

Fill a heavy bottom pot with about ½ inch of oil and warm over medium-high heat.

Fry one or two at a time, carefully turning to brown evenly on all sides (if you are frying in a saucepan). For deep fryer: Just throw the banana spring rolls and let it brown.

Remove from oil and slice rolls in half. Serve warm over pineapple-coconut ice cream, with berries and a drizzle of caramel.

Caramel Sauce:

Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.

Increase the heat to medium-high, and bring to a boil.

Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.

Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

Be careful here, Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.

Stir the mixture with a spatula scraping the sides of the pot and combining all the ingredients, again be careful.

Add the butter and stir until combined. As you stir you will see the caramel come to the consistency that you want and look like caramel.

Let cool for a few minutes and then drizzle over your dessert.

This recipe makes about 1¼ cups.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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P.F. Chang’s(™) Orange Peel Chicken

Today I have a secret recipe for one of P.F. Chang’s signature dishes.  Their orange peel chicken is a classic Hunan dish of sauteed bits of chicken tossed in a sweet and spicy sauce flavored with the essence of fresh oranges.  Serve over steamed white rice to complete your meal.  After one bite, you’ll know why this is one of P.F. Chang’s most popular dishes.

We have more secret recipes from P.F. Chang’s in our Secret Recipe Archive: Go Here

Enjoy!

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P.F. Chang’s(™) Orange Peel Chicken 
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4 chicken breast, boneless, skinless
3/4 cups flour
1/4 cup orange peels
2 tablespoons corn starch
2 tablespoon garlic, minced
2 teaspoons black pepper
2 teaspoons creole seasonings
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili powder
extra virgin olive oil

For the Orange Peeled Sauce:
1 cup tomato sauce
3 ounces orange juice
3 ounces chicken broth
1/4 cup brown sugar
2 tablespoons sriracha
1 tablespoon soy sauce
1 teaspoon chili paste
1/4 teaspoon black pepper

Peel 1/2 of an orange, making sure not to have too much white pulp attached. Slice peel into thin pieces and set aside.

Mix all ingredients for the orange peeled sauce together and set aside.

Rinse chicken and pat dry, cut into 1/2 inch cubes, place in a bowl, season with spices, mix well.

Mix cornstarch and flour together, pour over chicken, toss well.

Heat about 4 tablespoons of olive oil in a pan over medium heat, saute chicken in 2-3 batches for 3 minutes per side.

Remove from pan and set aside.

If pan needs to be wipe out, please clean the pan and add about 1 tablespoon of fresh olive oil, add orange peel and garlic, cook for 1 minute, pour in sauce.

Bring mixture to boil for about 1 minute, reduce heat to medium low and cook for about 5 minutes, stirring occasionally.

Add chicken to sauce, toss to coat and cook 5 minutes more.

Serve over hot rice, sprinkled with green onions.

4 servings

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Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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