Instructions

3 teaspoons minced garlic
3 teaspoons sugar
2 teaspoons white vinegar
1 1/2 teaspoon red chile flakes
2 teaspoons canola oil
1 pound fresh Chinese noodle or vermicelli
1/2 teaspoon sesame oil
4 ounces Cantonese stir fry sauce (see recipe below)
1 Japanese cucumber or English cucumber
2 teaspoons chopped cilantro

**Cantonese Stir Fry Sauce*

3/4 cup water
1 teaspoon chicken base powder (no MSG)
1 teaspoon sugar
2 teaspoons shaohsing wine or sherry
1 teaspoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch
Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and
cilantro.

Wash cucumber. Slice diagonally into 1/4" thick slices. Slice into strips. Set
aside.

Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn
garlic or it will take on an acrid smell and taste. (If this happens, throw it out and
start over.)

Add sugar and vinegar.

Add noodle to wok, stirring and tossing to mix until noodle is heated through.

Place on plates and surround with cucumber strips.