For the Singapore Sauce: 2 Tb White Vinegar 1/4 Cup Curry Powder, Madras Turmeric pinch (optional) 1/4 Cup Lite Soy (Kikoman) 1 Cup Vegetarian Oyster Sauce 1/4 Cup Sriricha, Chili Sauce 1/4 Cup Ketchup
For the Singapore Street Noodle: 2 Gal Water 1 lb package Rice Sticks (available at Asian markets) 4 Tb Canola Oil 8 Oz Shrimp, medium size 8 Oz Chicken, julienne 1 Tb Garlic, chopped 1 Cup Cabbage, julienne 1/2 Cup Carrots, julienne 2 Medium Tomatoes, large dice 1 Cup Singapore Sauce 1 Bunch Scallion, green parts, cut 2 inch long 1/4 bunch Cilantro, rough chopped 1 tsp Sesame Oil 1/3 Cup Fried Shallots (optional, available at Asian markets) 1 Lime, quartered
Bring water to a rolling boil. Place Rice Sticks into boiling water for 2 min (just until soft), then drain into a colander.
Immediately rinse under rapid running HOT water for 1 min. Drain well (the noodle should still be slightly warm.) Toss with 2 Tb of Oil & set aside.
In a hot wok stir-fry Shrimp & Chicken with 2 Tb of Oil till just done (approx. 2 min).
Add Garlic, Cabbage, Carrots & Tomatoes and stir-fry for one minute. Add Rice Sticks Noodle & stir-fry for one minute. Add Singapore Sauce & stir-fry till all ingredients are well incorporated (approx. 2 min).
Add Scallions, Cilantro & Sesame Oil, toss briefly. Sprinkle Fried Shallots all over the noodles, then garnish with a Lime wedge.
Serves 4 as a light meal
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