P F Chang'S Singapore Street Noodles

• Singapore Sauce
• 2 tablespoons white vinegar
• 1/4 cup curry powder
• 1/2 teaspoon turmeric powder
• 1/4 cup light soy sauce
• 1 cup vegetarian oyster sauce
• 1/4 cup sriricha chili sauce
• 1/4 cup ketchup
• Noodles
• 2 gallons water
• 1 lb rice vermicelli
• 4 tablespoons vegetable oil, divided
• 8 ounces medium shrimp
• 8 ounces chicken, julienned
• 1 tablespoon garlic, minced
• 1 cup cabbage, julienned
• 1/2 cup carrot, julienned
• 2 medium tomatoes, diced
• 1 bunch scallion, green parts cut 2 inches long
• 1/4 bunch cilantro, roughly chopped
• 1 teaspoon sesame oil
• 1/3 cup fried shallots (garnish)
• 1 lime, quartered (garnish)

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. 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. 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. 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. Garnish with fried shallots and a lime wedge.

singapore sauce, white vinegar, curry powder, turmeric powder, soy sauce, vegetarian oyster, sriricha chili sauce, ketchup, noodles, water, rice vermicelli, vegetable oil, shrimp, chicken, garlic, cabbage, carrot, tomatoes, scallion, cilantro, sesame oil, shallots, lime

Taken from www.food.com/recipe/p-f-changs-singapore-street-noodles-508775 (may not work)