Singapore Steet Noodles...yum

Philip and I make a special meal every Sunday, something different than our usual fare. Today's dish was Singapore Street Noodles, PF Chang's style. We got the recipe from PETA's veg cooking site and we made a few modifications to fit the contents of our pantry. If you don't have the majority of these ingredients on hand (especially the sauces) you would be better off finding a Chinese restaurant that serves this dish; luckily we had almost everything due to our monthly expedition to the Asian market. Below is our modified recipe. Enjoy.

Singapore Street Noodles
2 gal. water
1 lb. package rice sticks (available at Asian markets)
4 Tbsp. canola oil
1 lb. extra firm tofu pressed dry, diced
1 Tbsp. garlic, chopped
1 cup cabbage, julienned
1/2 cup carrots, julienned
2 medium tomatoes, diced
1 cup Singapore Sauce (see recipe below)
1 bunch scallions (just the green part), cut into 2-in. pieces
1/4 bunch cilantro, coarsely chopped
1 tsp. sesame oil
1 lime, quartered
Bring water to a rolling boil. Place rice sticks into boiling water for 2 minutes (just until soft), then drain into a colander. Immediately rinse under hot water for 1 minute. Drain well (the noodles should still be slightly warm). Toss with 2 Tbsp. of oil and set aside. In a hot wok stir-fry faux “shrimp” and faux “chicken” or tofu with 2 Tbsp. of oil until just done (approximately 2 minutes). Add garlic, cabbage, carrots, and tomatoes and stir-fry for 1 minute. Add rice stick noodles and stir-fry for one minute. Add Singapore Sauce and stir-fry until all ingredients are well mixed (approximately 2 minutes). Add scallions, cilantro, and sesame oil and toss briefly. Sprinkle with fried shallots, then garnish with a lime wedge.

Singapore Sauce
2 Tbsp. white vinegar
1/4 cup Madras curry powder
1/4 cup shoyu sauce
1 cup vegetarian oyster sauce
1/4 cup chili sauce
1/4 cup ketchup
Combine vinegar and curry powder. Mix well until powder is well dissolved. Add remaining ingredients and mix well. Set aside.

Makes 8 servings.

No comments: