P.F. Chang's Singapore Street Noodles
This is a delicious noodle dish with chicken and shrimp and the trademark curry flavor.
INGREDIENTS | SERVES 4
- 2 tablespoons white vinegar
- ¼ cup curry powder
- ¼ cup soy sauce
- 1 cup vegetarian oyster sauce
- ¼ cup Sriricha chili sauce
- ¼ cup ketchup
- 2 gallons water
- 1 pound rice stick noodles
- 4 tablespoons canola oil
- ½ pound medium-size shrimp
- 8 ounces julienned chicken
- 1 tablespoon chopped garlic
- 1 cup julienned cabbage
- ½ cup julienned carrots
- 2 medium diced tomatoes
- 1 bunch sliced green onions
- 1/3 cup shallots
- ¼ bunch roughly chopped cilantro
- 1 quartered lime
- 1 teaspoon sesame oil
In a bowl, combine all the ingredients for the sauce, mix well, and set aside.
Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes. Drain, then rinse under rapid running hot water for 1 minute, and drain well again. Toss noodles with 2 tablespoons of canola oil and set aside.
In a hot wok, stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2 minutes.
Add garlic, cabbage, carrots, and tomatoes and stir-fry for 1 minute.
Add noodles and stir-fry 1 minute more.
Add 1 cup vinegar mixture and stir-fry until ingredients are well incorporated, about 2 minutes. Add onions, shallots, cilantro, lime juice and sesame oil and toss briefly.