P F Chang's Singapore Street Noodles

Submitted by Member 610488

"This is a copycat recipe for P F Chang's Singapore Street Noodles (Light curry sauce with thin rice noodles, sliced chicken breast, shrimp and fresh vegetables)"

 

• Ready In: 35mins
• Ingredients: 21
• Serves: 4

ingredients

• Singapore Sauce

• 29.58 ml white vinegar
• 59.14 ml curry powder
• 2.46 ml turmeric powder
• 59.14 ml light soy sauce
• 236.59 ml vegetarian oyster sauce
• 59.14 ml sriricha chili sauce
• 59.14 ml ketchup

• Noodles

• 7570.0 ml water
• 453.59 g rice vermicelli
• 59.16 ml vegetable oil, divided
• 226.79 g medium shrimp
• 226.79 g chicken, julienned
• 14.79 ml garlic, minced
• 236.59 ml cabbage, julienned
• 118.29 ml carrot, julienned
• 2 medium tomatoes, diced
• 1 bunch scallion, green parts cut 2 inches long
• 0 bunch cilantro, roughly chopped
• 4.92 ml sesame oil
• 78.78 ml fried shallots (garnish)
• 1 lime, quartered (garnish)

directions

1. Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside.
2. Bring water to a rolling boil. Place rice vermicelli in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons vegetable oil; set aside.
3. In a hot wok or large frying pan, stir-fry shrimp and chicken in 2 tablespoons vegetable oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute.
4. Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.
5. Garnish with fried shallots and a lime wedge.