Singapore Noodles
From: PF Chang’s
Ingredients:
1 lb rice noodles
4 T. canola oil
8 oz. shrimp, butterflied
8 oz. chicken, julienned
1 T. garlic, chopped
1 cup cabbage, chopped
½ cup carrots, julienned
2 med tomatoes, chopped
1 bunch scallions, chopped
¼ bunch cilantro
1 t. sesame oil
1/3 cup fried shallots, lime
Sauce: 2 T. white vinegar, ¼ cup curry powder, ¼ cup soy sauce, pinch tumeric, 1 cup oyster sauce, ¼ cup Sriracha chili sauce, ¼ cup ketchup
Method:
- Prepare sauce- mix curry powder & tumeric in vinegar. Add rest of sauce ingredients.
- Prepare rice noodles- dip in boiling water x 2 min, then remove. In hot walk, fry chicken & shrimp. Add vegetables x 1 minute.
- Add noodles and sauce. Toss until well coated. Add scallions, cilantro, sesame oil. Garnish w/ lime wedges & fried shallots.