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For the Noodles
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 carrots, julienned
2 medium tomatoes, cut into chunks
1 bunch scallions, cut into 2 inch lengths (green parts only)
1/4 bunch cilantro, chopped
1 teaspoon dark sesame oil
1/3 cup fried shallots (commercially prepared) (optional)
1 lime, cut into fourths
For the Sauce
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 chile sauce
2 tablespoons ketchup
Cook as directed, then mix the rest of 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 carrots, julienned
2 medium tomatoes, cut into chunks
1 bunch scallions, cut into 2 inch lengths (green parts only)
1/4 bunch cilantro, chopped
1 teaspoon dark sesame oil
1/3 cup fried shallots (commercially prepared) (optional)
1 lime, cut into fourths
For the Sauce
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 chile sauce
2 tablespoons ketchup
Cook as directed, then mix the rest of ingredients.