A few weeks ago I was in a cooking rut. We were eating the same things over and over and I never knew what I was going to be cooking for supper, until five minutes before I started. I somehow convinced myself that the solution to this dilemma was to plan my menus for a month and then do a big shopping trip based on that menu plan. Since I don’t really like to plan menus, I decided to make it more interesting by choosing a recipe from each continent, excluding Antarctica, every week.
About two hours into the menu-planning session, I realized that I was insane and decided to just do a week’s worth of menus. This was an incredibly good decision since the grocery bill for the one week was what I would normally spend for three. However, many of the recipes were really good and I am now officially out of the cooking rut and back to my normal methods of not planning and shopping from a pantry list.
One of my favorite meals from that week was a knock-off of P.F. Chang’s Singapore Street Noodles. Gluten Free Singapore Street Noodles is one of my favorite dishes at Chang’s and I was super excited to find a recipe that tastes and smells exactly like the real thing. This recipe has been floating around the web for a while, but I’ve added a vegan option, eliminated/changed a few ingredients to make it gluten free, and revamped the cooking instructions.
Be very, very careful of the sriracha sauce. We used the full two tablespoons that were in the original recipe, and we had to douse our noodles with rice vinegar, chase every bite with soy milk, and even then we could just barely stand to eat it.
P.S. For those of you who were waiting for it, this is the second recipe using the shredded red cabbage
Singapore Street Noodles
Yield: 4 entree servings
2 Tbsp. oil
8 oz. shrimp, peeled and deveined
8 oz. boneless skinless chicken breasts, sliced
14 oz. extra firm tofu, cubed
1 Tbsp. minced garlic
1 c. red cabbage, shredded
1/2 c. carrots, julienned
2 medium tomatoes, cut into chunks
6 oz. rice noodles, uncooked
1 bunch scallions, cut into 2 inch lengths (green parts only)
1/4 bunch cilantro, chopped
1 tsp. dark sesame oil
1 lime, cut into fourths
1 Tbsp. white vinegar
2 Tbsp. Madras curry powder
1 pinch turmeric
2 Tbsp. tamari
1 Tbsp. sriracha sauce
2 Tbsp. ketchup
1. Prep the meat/or tofu, as well as the garlic, cabbage, carrots, tomatoes, scallions, cilantro, and lime.
2. Grab a bowl, a whisk, a Tbsp. measure and all of the ingredients for the sauce and set aside.
3. Heat 2 Tbsp. oil in a large skillet over medium heat. Saute shrimp and chicken, or tofu until cooked through.
4. While the meat/tofu is cooking, put a pot of water on to boil for the noodles and prepare the sauce.
4a. To prepare the sauce, mix the vinegar with the curry powder and turmeric. Then add the remaining sauce ingredients and whisk until combined. (Note: The sriracha sauce is very hot; start with a small amount and work up to a heat level that you like. The original recipe called for 2 Tbsp, but that was way too hot for us!)
5. When the water is boiling, add the rice noodles and cook according to package directions. Drain and rinse with warm water when they are done, and then set aside.
6. Once the meat/tofu has cooked thru, add the garlic, cabbage, tomatoes and carrots and cook for one minute.
7. Then add the sauce and noodles to the meat/tofu and veggies and stir until everything is evenly coated. Cook for 1-2 minutes more.
8. When all ingredients are well heated, transfer the noodles to a serving dish and toss with the chopped scallions, cilantro and sesame oil. Garnish with a wedge of lime when the noodles are plated.