Zutaten für Copycat P F Chang's Singapore Street Noodles
- Rice Noodles
- 4 tbsp vegetable oil
- 1 lb shrimp, peeled and deveined
- Boneless Skinless Chicken Breasts
- 2 cloves garlic, minced
- 1 cup shredded cabbage
- Carrot
- 1/2 cup chopped tomatoes
- Scallion
- 1/4 cup chopped cilantro
- Dark Sesame Oil
- Shallot
- Lime
- 1/4 cup rice vinegar
- Madras Curry Powder
- 1 tsp turmeric
- Light Soy Sauce
- Vegetarian Oyster Sauce
- Sriracha Sauce
- 1 tbsp ketchup
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Zubereitung von Copycat P F Chang's Singapore Street Noodles
- Cook rice stick noodles according to package directions (usually about 2-3 minutes), until just tender. Rinse under cold water and drain well.
- Toss noodles with 2 tbsp of oil. Set aside to keep warm.
- In a small bowl, whisk together rice vinegar, curry powder, and turmeric until smooth.
- Stir in soy sauce, oyster sauce, sriracha, and ketchup. Set aside.
- Heat remaining 2 tbsp oil in a wok or large skillet over medium-high heat.
- Add chicken and shrimp; stir-fry until cooked through (about 5-7 minutes).
- Add minced garlic, shredded cabbage, chopped tomatoes, and shredded carrots. Stir-fry for 1 minute until slightly softened.
- Pour the prepared sauce over the chicken and vegetables. Stir to coat everything evenly.
- Cook for 1-2 minutes, or until heated through and sauce has thickened slightly.
- Add the noodles to the skillet and toss gently to combine.
- Stir in chopped scallions, cilantro, and sesame oil.
- Garnish with fried shallots, if desired. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
25g
Fat
13g
Carbs
36g
