3 teaspoons sugar
2 teaspoons white vinegar
1 1/2 teaspoons red chili pepper flakes
2 teaspoons canola oil
1 lb fresh Chinese noodles or 1 lb vermicelli
1/2 teaspoon sesame oil
4 ounces cantonese stir-fry sauce (see recipe below)
1 japanese cucumbers or 1 English cucumber
2 teaspoons chopped cilantro
3/4 cup water
1 teaspoon chicken base, powder (no MSG)
1 teaspoon sugar
2 teaspoons shaohsing wine or 2 teaspoons sherry wine
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.