P.F. Chang's China Bistro Singapore Street Noodles

Ingredients

Sauce
2 tablespoons white vinegar
1/4 cup curry powder
1 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 scallions, green parts, cut 2 inches long
1/4 cilantro, roughly chopped
1 teaspoon sesame oil
1/3 cup fried shallots
1 lime, quartered

Instructions

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.