Spicy Asian Noodles
For the Sauce
1 tablespoon vinegar
2 tablespoons curry powder
1 pinch turmeric
2 tablespoons light soy sauce
1⁄2 cup oyster sauce
2 tablespoons Sriracha sauce
2 tablespoons ketchup
For the Noodles
16 ounces thin rice noodles, uncooked
4 tablespoons oil
8 ounces shrimp, peeled and deveined
8 ounces boneless skinless chicken breasts, sliced
1 tablespoon minced garlic
1 cup cabbage, sliced thin
1⁄2 cup carrot, julienned
2 medium tomatoes, cut into chunks
1 bunch scallions, cut into 2-inch pieces, plus some diced
1⁄4 bunch cilantro, chopped
1 teaspoon sesame oil
1 lime, cut into fourths
Equipment: American Kitchen 12-inch Stainless Steel Skillet and American Kitchen 4-quartStainless Steel Saucepan
1. To prepare the noodles, drop them in lightly
salted, boiling water for approximately 2 minutes or until al dente - do not
overcook as these will be heated again later and you don't want them to be
2. When ready, strain the noodles, rinse with hot
water, then toss with a little oil to coat them lightly.
3. While the noodles are cooking, prep the sauce by
combining the vinegar, curry powder and turmeric - the add the soy sauce,
oyster sauce, Sriracha, and ketchup, and mix till well combined. Set aside.
4. In a 12-inch stainless steel skillet over medium
heat, add 2 tbsp of oil and the chicken strips. Stir-fry until mostly cooked,
then add the shrimp and sauté until shrimp is opaque.
5. Add the garlic, cabbage, tomatoes, and carrots
and cook for another minute or so before adding the sauce mixture and tossing
until everything is evenly coated.
6. Add the al dente noodles, chopped scallions, cilantro
and sesame oil - toss well and continue to cook for another minute.
7. Separate on to 4 plates, garnish with fresh
scallions and lime wedges, and enjoy.