Beijing Garlic Noodles

Recipe By: bridgette server
Serving Size: 4

1 pound oriental style noodles, cooked, Wu-Mu brand comes in 2.5 lb.
package
1 tablespoon vegetable oil
1 stalk green onion, chopped on diagonal
1 whole english cucumber, chopped on diagonal
2 tablespoons cilantro, chopped

sauce:
3 teaspoons garlic, minced
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons black chinese vinegar
2 teaspoons dark rice wine
4 whole red chili, dried, chopped
1 teaspoon sesame oil
1/2 teaspoon mushroom seasoning powder, po lo ku
1/4 teaspoon table salt
1 pinch prickly powder

Don't use the whole package. Cook 1 lb. dried noodle according to the
package about 3 to 4 minutes. Rinse in cold water right away and cool
down. Set aside. Wash cucumber and then slice diagonally into 1/4"
thick slices. Slice into strips and set aside. Combine the sauce
ingredients in a small container.

Heat the wok thoroughly; add 1 tablespoon oil. Stir fry the green
onions for a few seconds. Add the noodle to the wok, add the mixed
sauce, stirring and tossing to mix until the noodle is heated
through. Place on plates and surround with cucumber strips and
cilantro.