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
1. In a small bowl, combine the sauce ingredients and set aside.
2. Separate the noodles and cover with plastic wrap until ready to use.
3. Heat a wok and add vegetable oil. Stir-fry garlic and chili paste for 5–7 seconds.
4. Add ground chicken and sear with garlic and chili paste. Add mushrooms and sauce and
stir-fry for 3–4 minutes.
5. Drop the noodles into the wok, stirring, a handful at a time.
6. Continue cooking until the noodles have absorbed all the flavors and are hot. Add sesame
oil.
7. Serve into bowls or plates. Garnish with Szechwan preserved vegetables and onions.P.F. Chang's Zodiac Noodles
Thin strands of rice noodles are combined with vegetables and a spicy Kung Pao sauce in this
dish.INGREDIENTS | SERVES 4
5 ounces rice vermicelli
3 teaspoons vegetable oil
8 chili pods
3 ounces pork loin, cut into thin strips
1 teaspoon garlic
1½ ounces ham
2 diced green onions