Copycat P.F. Chang's Singapore Street Noodles
"A delicious noodle dish with chicken and shrimp and the trademark curry flavor. You can get the fried shallots you need in this recipe in little jars at the Asian markets. They sell fried garlic as well...."
INGREDIENTS
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16 ounces rice noodles, uncooked
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4 tablespoons oil
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8 ounces shrimp, peeled and deveined
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8 ounces boneless skinless chicken breasts, sliced
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1 tablespoon minced garlic
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1 cup cabbage, sliced thin
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1/2 cup carrot, julienned
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2 medium tomatoes, cut into chunks
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1 bunch scallion, cut into 2 inch lengths (green parts only)
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1/4 bunch cilantro, chopped
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1 teaspoon dark sesame oil
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1/3 cup fried shallot (commercially prepared) (optional)
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1 lime, cut into fourths
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1 tablespoon vinegar
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2 tablespoons Madras curry powder
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1 pinch turmeric
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2 tablespoons light soy sauce
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1/2 cup vegetarian oyster sauce
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2 tablespoons sriracha sauce
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2 tablespoons ketchup
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