P.F. Chang's China Bistro Garlic Noodles

Pretty good. Same recipe available all over the place, with the same poor instructions:

• There are two oils in the ingredient list, neutral vegetable oil and sesame oil. Oil is added in two places, but which is which.
• You need to make up a Cantonese Stir-Fry Sauce, but are never told to add it to the food.

This being a cold damp evening, I didn't rinse the noodles under cold water. (No Chinese noodles here; used 300g spaghettoni, kind of a fat spaghetti, which worked very well.)

The garlic flavor was surprisingly muted, overwhelmed a bit by the pepper flakes. As a whole we liked the dish though.