Over the weekend I had P.F. Chang’s Garlic Noodles for the first time. They were really good!
We went on a double date with my brother and his wife and she ordered the garlic noodles. Even though they’re not on the menu they will still make them.
The cucumbers with the garlic noodles are what did it for me. I love cucumbers!
Garlic noodles are great for a side dish or lunch. You could also add some chicken breast to make a filling meal out of it.
There are a few ingredients you need that aren’t necessarily pantry staples. It’s ok though because you’ll want to make these noodles more than once!
I bought Chinese noodles but you can also use spaghetti noodles if you already have them.
How to make Garlic Noodles (P.F. Chang’s copycat recipe):
The first thing I did was boiled water and cooked the noodles according to the directions on the package. Drain and set them aside.
Heat a wok or skillet and add the sesame oil. Add the minced garlic and cook for 30 seconds.
Add the chicken broth, sugar, vinegar, chili paste, oyster sauce and sherry cooking wine.
In a small bowl mix together the cornstarch and water. Once the chicken broth starts to simmer add in the cornstarch mixture. Stir together and cook for two minutes, once the sauce has thickened.
Put the noodles back in the skillet and mix together. Serve on a plate or platter with the cucumbers.
This recipe makes six (1 cup) servings. Click here to view your WW Personal Points and track it on your app.
Yield: 6 (1 cup) servings
Click here to view your WW Personal Points and track it on your app.
- 8 oz. Chinese noodles or spaghetti noodles
- 1 cucumber (cut into matchsticks)
- 1/2 teaspoon sesame oil
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 2 teaspoons vinegar
- 2 teaspoons sugar
- 2 teaspoons sherry cooking wine
- 1 teaspoon chili paste
- 1 teaspoon oyster sauce
- 1/2 teaspoon salt
- 1 teaspoon cornstarch (mix with 1 tablespoon water)
Boil the noodles according to the directions on the package then drain.
In a wok or skillet add the sesame oil. Once the oil is heated add the minced garlic and cook for 30 seconds.
Add in the chicken broth, vinegar, sugar, sherry cooking wine, chili paste, oyster sauce and salt. Let the mixture come to a simmer.
In a small bowl mix together the cornstarch and water. Add it to the pan and stir together. Cook for 2 minutes or until the sauce thickens. Put the noodles back in the pan and stir together.
Serve on a plate or platter with the cucumbers.
NUTRITION INFORMATION: Serving Size: 1 of 6
158 calories, 1 g total fat, 0 g saturated fat, 31 g total carbohydrates, 1 g dietary fiber, 3 g total sugars, 5 g protein, 266 mg sodium (from myfitnesspal.com)
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!