Copycat P.f. Chang's Singapore Street Noodles

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 16 ounces rice noodles, uncooked
• 4 tablespoons oil
• 8 ounces shrimp, peeled and deveined
• 8 ounces boneless skinless chicken breasts, sliced
• 1 tablespoon minced garlic
• 1 cup cabbage, sliced thin
• 1/2 cup carrot, julienned
• 2 medium tomatoes, cut into chunks
• 1 bunch scallion, cut into 2 inch lengths (green parts only)
• 1/4 bunch cilantro, chopped
• 1 teaspoon dark sesame oil
• 1/3 cup fried shallot (commercially prepared) (optional)
• 1 lime, cut into fourths
• 1 tablespoon vinegar
• 2 tablespoons madras curry powder
• 1 pinch turmeric
• 2 tablespoons light soy sauce
• 1/2 cup vegetarian oyster sauce
• 2 tablespoons sriracha sauce
• 2 tablespoons ketchup

Recipe

• 1 boil rice stick noodles for 2 minutes or until just soft.
• 2 rinse under hot water and drain.
• 3 toss noodles with 2 tbsp oil and keep warm.
• 4 to prepare sauce, mix vinegar with curry powder and turmeric until blended.
• 5 add soy sauce, oyster sauce, sriracha, and ketchup, mixing well.
• 6 set sauce aside until needed.
• 7 stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through.
• 8 add garlic, cabbage, tomatoes and carrots and cook for one minute more.
• 9 stir in sauce mixture until everything is evenly coated.
• 10 cook for 1-2 minutes more or until dish is heated through.
• 11 toss noodles with chopped scallions, cilantro and sesame oil.
• 12 garnish with fried shallots, if desired.