Ingredients
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16 ounces rice noodles, uncooked
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4 tablespoons oil
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8 ounces shrimp, peeled and deveined
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8 ounces boneless skinless chicken breasts, sliced
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1 tablespoon minced garlic
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1/2 cup carrot, julienned
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1 bunch scallion, cut into 2 inch lengths (green parts only)
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1/4 bunch cilantro, chopped
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1/3 cup fried shallot (commercially prepared)
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1 lime, cut into fourths
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1 tablespoon vinegar
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2 tablespoons Madras curry powder
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1 pinch turmeric
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2 tablespoons light soy sauce
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1/2 cup vegetarian oyster sauce
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1 cup cabbage, sliced thin
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2 medium tomatoes, cut into chunks
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1 teaspoon dark sesame oil
Instructions
- Boil rice stick noodles for 2 minutes or until just soft.
- Rinse under hot water and drain.
- Toss noodles with 2 tbsp oil and keep warm.
- To prepare sauce, mix vinegar with curry powder and turmeric until blended.
- Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well.
- Set sauce aside until needed.
- Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through.
- Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
- Stir in sauce mixture until everything is evenly coated.
- Cook for 1-2 minutes more or until dish is heated through.
- Toss noodles with chopped scallions, cilantro and sesame oil.
- Garnish with fried shallots, if desired.