Cha-Chang

My favorite thing to order at P.F. Changs is the Singapore Street Noodles. So when I saw this recipe in the Slurp-Worthy Noodle Bowl article in this month's Cooking Light I knew I had to give it a try. As I have mentioned in previous posts, I am a little leery about trying to recreate certain dishes. I just don't like to have a dish that is only "second best". But this was a winner! Much tastier, much healthier and way more cost effective!

Singapore-Style Noodles
Adapted from Cooking Light October 2009

Ingredients

• 6 ounces uncooked rice vermicelli
• 1 teaspoon curry powder
• 1/8 teaspoon ground red pepper
• 1 cup (1-inch) pieces green onions
• 5 teaspoons canola oil, divided
• 5 bacon slices, cut into 1-inch pieces
• Cooking spray
• 1 pound large tail-on shrimp, peeled and deveined
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, divided
• 4 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons hoisin sauce
• 4 teaspoons chili garlic sauce (such as Lee Kum Kee)
• 1 1/2 teaspoons grated peeled fresh ginger, divided
• 1 cup (1 1/2-inch) julienne-cut red bell pepper

Preparation

1. Soak noodles in warm water 7 minutes. Drain well.

2. Preheat broiler.

3. Combine green onions, 2 teaspoons oil, and bacon. Place onion mixture on a rimmed baking sheet coated with cooking spray.

Broil 5 minutes. Add shrimp to mixture; toss.

Arrange shrimp in a single layer. Broil 5 minutes or until shrimp and bacon are done. Transfer mixture to a bowl using a slotted spoon. Stir in black pepper and 1/8 teaspoon salt.

4. Combine curry powder mixture, red pepper, remaining 1/8 teaspoon salt, soy sauce, vinegar, hoisin, chili garlic sauce, and 1/2 teaspoon ginger. Whisk to combine.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 2 minutes.

Add remaining 1 teaspoon ginger; sauté 45 seconds. Add to shrimp mixture.

5. Return skillet to medium-high heat. Add soy sauce mixture and noodles;

cook 1 minute or until thoroughly heated, tossing to coat.

Place about 3/4 cup noodles on each of 4 plates. Top each serving with about 1 cup shrimp mixture. Serve immediately.