Shanghai Noodles With Grilled Rib Eye And Broccoli Pf Changs Recipes

COPYCAT P.F. CHANG'S SINGAPORE STREET NOODLES

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.

SHANGHAI NOODLES WITH GRILLED RIB EYE AND BROCCOLI (P.F. CHANG'S

Steps:

• Combine the hoisin, orange juice and soy sauce with a whisk and reserve. In a small bowl, combine ginger, chili flakes and garlic with 2 tablespoons soy bean oil. Add salt and pepper to the mixture and combine well.
• Add rib eye steaks to marinade and refrigerate for 2 hours.
• While steaks are marinating, blanch the noodles and broccoli. Bring large pot of water to a boil. Place the broccoli in a wire basket and cook for about 4 minutes at a slow boil.
• Remove from pot and place in ice water to stop the cooking process. Let sit in ice bath for a couple minutes until chilled.
• In the same pot, cook Shanghai noodles until al dente, about 5 or 6 minutes. Remove and pour into colander.
• Once the excess water is removed, place the noodles on a sheet tray, and lightly coat with soy bean oil, being sure to move the noodles to prevent them from sticking. Let cool to room temperature, moving occasionally.
• Remove beef from refrigerator and allow to come to room temperature for about 5 minutes before cooking.
• Season with salt and pepper. In a very hot oiled sauté pan, place the steaks and let cook for 5 minutes on each side (to medium-rare).
• While the steaks are cooking, place 1 tablespoon of soy bean oil in a warm sauté pan and sweat the onions with 1 teaspoon of garlic, ginger and chili flakes. Once the onions are translucent, add the white wine and allow to reduce by ¾. Add hoisin mixture and stir. Let simmer for 3-4 minutes then add noodles.
• Toss the noodles with the sauce and allow the noodles to get hot, about 4 minutes. Add the blanched broccoli and continue to cook until noodles and broccoli are hot. Add the butter and continue to toss until noodles and.broccoli are coated.
• Divide the noodles unto four separate plates. Place the beef on a cutting board and cut into thin strips. Lay the rib eye slices on top of the noodles. Serve and enjoy!