Pat's request here is my version of Singapore Street Noodles.
4.5 ounces oyster sauce (half the bottle)
1/4 cup soy sauce
1/4 cup barbecue sauce
1/4 cup organic sugar, agave, or honey
1/8 cup rice vinegar
2 cloves fresh pressed garlic
1 tablespoon toasted sesame oil
1-2 teaspoons hot chili sauce to taste
1 tablespoon oil
3-4 diced B/S chicken breast halves (optional)
1 pound cooked shrimp
1 pound cooked linguine, fettuccine, spaghetti or Thai rice noodles (whatever is in the cupboard)
1 bunch sliced green onions
2 cups seeded, diced tomato
1 diced yellow or orange bell pepper
1/2 cup diced cilantro
Whisk together the sauce and set aside so all those flavors can marry.
Heat up a large skillet or wok with oil and cook the chicken until done then add in the shrimp to warm it up (or cook it if you use fresh shrimp). Turn the heat down on to medium low then add in your noodles and bell pepper. Toss in the green onions and tomato just before serving. Sprinkle the cilantro on top.