P.F. Chang's China Bistro Singapore Noodles

By kayjayjohnson

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

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.