P F Chang's Singapore Street Noodles

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons 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
• 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)

Recipe

• 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.