Street Market Noodles Recipes

STREET-MARKET NOODLES

Street-Market Noodles image

Provided by Florence Fabricant

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 breast of duck, about 2 pounds with bones
1/2 pound fresh Chinese egg noodles (see note)
1/4 cup garlic oil (see recipe)
1/2 cup chopped scallions
1 tablespoon soy sauce
1 teaspoon mushroom soy sauce (see note)
1 tablespoon Thai fish sauce (see note)
1/2 teaspoon freshly ground black pepper
2 tablespoons crispy garlic (see recipe)
1 tablespoon fried onion strips (see recipe)
Hot chili or red pepper sauce (optional)

Steps:

Place duck breast in a pan with water to cover and simmer over medium heat for 7 minutes. Drain; set aside until cool enough to handle.
Meanwhile, bring 4 cups of water to a boil; add the noodles and cook 3 minutes, stirring constantly. Drain, rinse thoroughly under cold water, drain and place in a colander lined with paper towels to dry.
When the duck is cool enough to handle, remove the skin and bones and slice the meat into thin strips.
Heat the garlic oil in a wok or large skillet. Add the duck meat and stir-fry until it loses its color. Add all but 1 tablespoon of the scallions and stir-fry 1 minute. Add the noodles and mix. Mix in both soy sauces and the fish sauce, pepper and garlic. Stir-fry over low heat for 3 minutes.
Transfer the noodle mixture to an oval platter. Sprinkle the fried onions and the reserved tablespoon of scallions on top. Serve with hot chili sauce on the side, if desired.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 21 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 465 milligrams, Sugar 0 grams, TransFat 0 grams

COPYCAT P.F. CHANG'S SINGAPORE STREET NOODLES

Copycat P.F. Chang's Singapore Street Noodles image

A delicious noodle dish with chicken and shrimp and the trademark curry flavor. You can get the fried shallots you need in this recipe in little jars at the Asian markets. They sell fried garlic as well.

Provided by PalatablePastime

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

16 ounces 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 scallion, cut into 2 inch lengths (green parts only)
1/4 bunch cilantro, chopped
1 teaspoon dark sesame oil
1/3 cup fried shallot (commercially prepared) (optional)
1 lime, cut into fourths
1 tablespoon vinegar
2 tablespoons Madras curry powder
1 pinch turmeric
2 tablespoons light soy sauce
1/2 cup vegetarian oyster sauce
2 tablespoons sriracha sauce
2 tablespoons ketchup

Steps:

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.

Nutrition Facts : Calories 716.5, Fat 18.2, SaturatedFat 2.6, Cholesterol 107.7, Sodium 1207.1, Carbohydrate 109.9, Fiber 6.3, Sugar 6.2, Protein 27.2

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