P.F. Chang's China Bistro Singapore Noodles
Ingredients
- 2 gallons water
- 1 lb. rice sticks (available at Asian markets)
- 4 T. canola oil
- 8 oz. medium-size shrimp
- 8 oz. chicken, julienned
- 1 T. garlic, chopped
- 1 C. cabbage, julienned
- 1/2 C. carrots, julienned
- 2 medium tomatoes, diced large
- 1 C. Singapore Sauce (recipe follows)
- 1 bunch scallions (green parts only), cut 2 inches long
- 1/4 bunch cilantro, roughly chopped
- 1 t. sesame oil
- 1/3 C. fried shallots (optional, available at Asian markets)
- 1 lime, quartered
Details
Adapted from razzledazzlerecipes.com
Preparation
Step 1
Bring water to a rolling boil. Place rice sticks into boiling water for 2 minutes (just until soft), then drain into a colander. Immediately rinse under rapid-running hot water for 1 minute. Drain well (the noodles still should be slightly warm). Toss with 2 tablespoons of the oil; set aside.
In a hot wok, stir-fry shrimp and chicken with 2 tablespoons oil just until done, approximately 2 minutes. Add garlic, cabbage, carrots and tomatoes and stir-fry for 1 minute. Add rice sticks and stir-fry for 1 minute. Add Singapore Sauce; stir-fry until all ingredients are well incorporated, approximately 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.
Sprinkle fried shallots all over the noodles; garnish with a lime wedge.
Singapore Sauce
2 T. white vinegar
1/4 C. Madras curry powder
Pinch turmeric (optional)
1/4 C. light soy sauce
1 C. vegetarian oyster sauce
1/4 C. Sriracha chile sauce
1/4 C. ketchup
Combine vinegar, curry powder and turmeric (if using). Mix well until powders are well dissolved. Add soy, oyster and chile sauces and ketchup and mix well.
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