P F Chang's Singapore Street Noodles

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: 35 mins
• Serves: 4

Ingredients

• Singapore Sauce

• 2  tablespoons white vinegar
• 1⁄4 cup curry powder
• 1⁄2 teaspoon turmeric powder
• 1⁄4 cup light soy sauce
• 1  cup vegetarian oyster sauce
• 1⁄4 cup  sriricha chili sauce
• 1⁄4 cup ketchup

• Noodles

• 2  gallons water
• 1  lb  rice vermicelli
• 4  tablespoons  vegetable oil, divided
• 8  ounces medium shrimp
• 8  ounces chicken, julienned
• 1  tablespoon garlic, minced
• 1  cup cabbage, julienned
• 1⁄2 cup carrot, julienned
• 2  medium tomatoes, diced
• 1  bunch scallion, green parts cut 2 inches long
• 1⁄4 bunch cilantro, roughly chopped
• 1  teaspoon  sesame oil
• 1⁄3 cup  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.