Singapore Street Noodles
The original recipe was called a "copycat" of P.F. Chang's Singapore Street Noodles. However, it was too hot from the amount of Siracha sauce (1/4 cup) used. The second time I made it I cut the Siracha sauce to 1 Tbsp. It was still too hot from the curry powder (2 Tbsp). This recipe cuts that in half and keeps the turmeric the same (Tumeric is the 5th of 10 ingredents in Madras Curry powder.
Just made it again. The noodles had a 1440 gr of sodium per serving. Way too much! I should have cut back on the soy sauce. I also kept adding cabbage to in sure there would be a vegetable crunch, Added a half head of cabbaage. I should have drained the diced tomatoes.
For 4 Person(s)
- 2 Tbsp(s) White Vinegar
- 1 Tbsp(s) Madras Curry Powder
- 1/4 tsp(s) Turmeric
- 1/4 cup(s) Soy Sauce, Light
- 1 cup(s) Oyster Sauce
- 1 Tbsp(s) Siracha Sauce
- 1/4 cup(s) Ketchup
- 16 oz(s) Rice Noodles
- 2 Tbsp(s) Peanut Oil
- 2 Tbsp(s) Sesame Oil
- 8 oz(s) Shrimp, medium size
- 8 oz(s) Chicken Breast
- 1 Tbsp(s) Garlic, minced
- 1 cup(s) Cabbage, shredded
- 1/2 cup(s) Carrots, julienned
- 2 cans Tomatoes, diced
- 1 bag(s) Green Onions, green parts only
- 1/4 bag(s) Cilantro, chopped
- 1/3 cup(s) Fried Shallots
Singapore Street Noodles Directions
- Reconstitute the fried shallots.
- Chop the chicken to about the same size as the shrimp. Mix shrimp and chicken in a bowl and set-aside.
- In a seperate bowl, combine garlic, chopped tomatoes, cabbage and carrots (you can use cole slaw mix)To prepare the sauce, mix the vinager, Madras Curry Powder, Tumeric, light soy sauce, Siracha sauce and ketchup. Set aside.
- Boil a pot of water. Add the rice noodles and cook al-dente. Drain and toss with 2 Tbsp of peanut oil. Cover and set-aside.
- Stir fry chicken and shrimp in 2 Tbsps Sesame Oil. Add garlic, cabbage, tomatoes, carrots and cook for one minute. Add sauce mixture and heat evenly. Reduce heat and toss in the cooked noodles, green onions, shallots and cilantro.