P.F. Chang's China Bistro Singapore Street Noodles
2 tablespoons white vinegar
1/4 cup curry
1 pinch turmeric (optional)
1/4 cup lite soy
1 cup vegetarian
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,
1 tablespoon garlic, chopped
1 cup cabbage, julienned
cup carrots, julienned
2 medium tomatoes, diced
1 bunch scallions, green
parts, cut 2 inches long
1/4 bunch cilantro, roughly chopped
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.
Source: Chef Mark Miller, P.F. Chang's China Bistro - azfamily.com