P.F. Chang's Szechuan Chicken Chow Fun
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons granulated sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 tablespoons water
1 (14-ounce) package chow fun noodles (wide rice noodles sold at most Asian markets)
2 teaspoons vegetable oil
1 teaspoon minced garlic
1 teaspoon chili paste
4 ounces cooked ground chicken
2 tablespoons shredded black fungus mushrooms
2 tablespoons sesame oil
1 teaspoon Szechuan preserved vegetables, for garnish
2 tablespoons minced green onion, for garnish
In a small bowl, combine the sauce ingredients and set aside.
Separate the noodles and cover with plastic wrap until ready to use.
Heat a wok and add vegetable oil. Stir-fry garlic and chili paste for 5–7 seconds.
Add ground chicken and sear with garlic and chili paste. Add mushrooms and sauce and stir-fry for 3–4 minutes.
Drop the noodles into the wok, stirring, a handful at a time.
Continue cooking until the noodles have absorbed all the flavors and are hot. Add sesame oil.
Serve into bowls or plates. Garnish with Szechwan preserved vegetables and onions.