Singapore Style Street Noodles - Dallas News |

Singapore Style Street Noodles

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2 tablespoons Marc du Champagne vinegar

1/4 cup curry powder

1 pinch 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 Wok 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 bunch scallions, green parts, cut 2 inches long

1/4 bunch cilantro, roughly chopped

1 teaspoon Roasted Sesame oil

1/3 cup fried shallots

1 lime, quartered


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.

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 grapeseed oil set aside.

In a hot wok stir-fry shrimp and chicken in 2 tablespoons wok 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.

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