P F Chang's Singapore Street Noodles

• Singapore Sauce
• white vinegar↗2 tablespoons
• curry powder↗1⁄4 cup
• turmeric powder↗1⁄2 teaspoon
• light soy sauce↗1⁄4 cup
• vegetarian oyster sauce↗1 cup
• sriricha chili sauce1⁄4 cup
• ketchup↗1⁄4 cup
• Noodles
• water↗2 gallons
• rice vermicelli↗1 lb
• vegetable oil↗4 tablespoons

  divided

• medium shrimp↗8 ounces
• chicken↗8 ounces

  julienned

• garlic↗1 tablespoon

  minced

• cup cabbage, julienned↗1
• cup carrot, julienned↗1⁄2
• medium tomatoes, diced↗2
• bunch scallion, green parts cut 2 inches long↗1
• bunch cilantro, roughly chopped↗1⁄4
• teaspoon sesame oil↗1
• cup fried shallots (garnish)1⁄3
• lime, quartered (garnish)↗1

Step-by-step instructions

1. 1

   Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside.

2. 2

   Bring water to a rolling boil. Place rice vermicelli 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 vegetable oil; set aside.

3. 3

   In a hot wok or large frying pan, stir-fry shrimp and chicken in 2 tablespoons vegetable oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute.

4. 4

   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.

5. 5

   Garnish with fried shallots and a lime wedge.