P.F. Chang's Singapore Street Noodles
SERVES 4
Ingredients:
Singapore Sauce:
2 tablespoons white vinegar
¼ cup curry powder
¼ cup soy sauce
1 cup vegetarian oyster sauce
¼ cup Sriricha chili sauce
¼ cup ketchup
Remaining Ingredients:
2 gallons water
1 pound rice stick noodles
4 tablespoons canola oil
½ pound medium-size shrimp
8 ounces julienned chicken
1 tablespoon chopped garlic
1 cup julienned cabbage
½ cup julienned carrots
2 medium diced tomatoes
1 bunch sliced green onions
1/3 cup shallots
¼ bunch roughly chopped cilantro
1 quartered lime
1 teaspoon sesame oil
Method:
In a bowl, combine all the ingredients for the sauce, mix well, and set aside.
Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes. Drain, then rinse under rapid running hot water for 1 minute, and drain well again.
Toss noodles with 2 tablespoons of canola oil and 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 and stir-fry for 1 minute.
Add noodles and stir-fry 1 minute more.
Add 1 cup vinegar mixture and stir-fry until ingredients are well incorporated, about 2 minutes. Add onions, shallots, cilantro, lime juice and sesame oil and toss briefly.
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