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P.F. Chang's China Bistro Singapore Street Noodles
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Chef Mark Miller, P.F. Chang's China Bistro - azfamily.com
| Singapore Sauce | |
| 2 tablespoons | white vinegar |
| 1/4 cup | curry powder |
| 1 pinch | turmeric, (optional) |
| 1/4 cup | lite soy |
| 1 cup | vegetarian oyster sauce |
| 1/4 cup | Sriricha chili sauce |
| 1/4 cup | ketchup |
| 2 gallons | water |
| 1 pound | rice stick noodles |
| 4 tablespoons | canola oil |
| 8 ounces | medium-size shrimp |
| 8 ounces | chicken, julienned |
| 1 tablespoon | garlic, chopped |
| 1 cup | cabbage, julienned |
| 1/2 cup | carrots, julienned |
| 2 medium | tomatoes, diced |
| 1 bunch | scallions, green parts, cut 2 inches long |
| 1/4 bunch | cilantro, roughly chopped |
| 1 teaspoon | sesame oil |
| 1/3 cup | fried shallots |
| 1 | lime, quartered |
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.
Bring water to a rolling boil. Place rice sticks 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 canola oil; 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; stir-fry for 1 minute. 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.
Garnish with fried shallots and a lime wedge.
Makes 4 servings.
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