Razzle Dazzle Recipes
Eating Out ... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"
P.F. Chang's China Bistro Singapore Noodles
2 gallons water
1 lb. rice sticks (available at Asian markets)
4 T. canola oil
8 oz. medium-size shrimp
8 oz. chicken, julienned
1 T. garlic, chopped
1 C. cabbage, julienned
1/2 C. carrots, julienned
2 medium tomatoes, diced large
1 C. Singapore Sauce (recipe follows)
1 bunch scallions (green parts only), cut 2 inches long
1/4 bunch cilantro, roughly chopped
1 t. sesame oil
1/3 C. fried shallots (optional, available at Asian markets)
1 lime, quartered
Bring water to a rolling boil. Place rice sticks into boiling water for 2
minutes (just until soft), then drain into a colander. Immediately rinse under
rapid-running hot water for 1 minute. Drain well (the noodles still should be
slightly warm). Toss with 2 tablespoons of the oil; set aside.
In a hot wok, stir-fry shrimp and chicken with 2 tablespoons oil just until
done, approximately 2 minutes. Add garlic, cabbage, carrots and tomatoes and
stir-fry for 1 minute. Add rice sticks and stir-fry for 1 minute. Add Singapore
Sauce; stir-fry until all ingredients are well incorporated, approximately 2
minutes. Add scallions, cilantro and sesame oil; toss briefly.
Sprinkle fried shallots all over the noodles; garnish with a lime wedge.
Singapore Sauce
2 T. white vinegar
1/4 C. Madras curry powder
Pinch turmeric (optional)
1/4 C. light soy sauce
1 C. vegetarian oyster sauce
1/4 C. Sriracha chile sauce
1/4 C. ketchup
Combine vinegar, curry powder and turmeric (if using). Mix well until powders
are well dissolved. Add soy, oyster and chile sauces and ketchup and mix well.
Makes 4 servings.
Don't forget to visit our other site at
That's My Home