P.F. Chang's Singapore Street Noodles

This is a delicious noodle dish with chicken and shrimp and the trademark curry flavor.

INGREDIENTS | SERVES 4

Singapore Sauce

  • 2 tablespoons white vinegar
  • ¼ cup curry powder
  • ¼ cup soy sauce
  • 1 cup vegetarian oyster sauce
  • ¼ cup Sriricha chili sauce
  • ¼ cup ketchup

Remaining Ingredients

  • 2 gallons water
  • 1 pound rice stick noodles
  • 4 tablespoons canola oil
  • ½ pound medium-size shrimp
  • 8 ounces julienned chicken
  • 1 tablespoon chopped garlic
  • 1 cup julienned cabbage
  • ½ cup julienned carrots
  • 2 medium diced tomatoes
  • 1 bunch sliced green onions
  • 1/3 cup shallots
  • ¼ bunch roughly chopped cilantro
  • 1 quartered lime
  • 1 teaspoon sesame oil
  1. In a bowl, combine all the ingredients for the sauce, mix well, and set aside.

  2. Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes. Drain, then rinse under rapid running hot water for 1 minute, and drain well again. Toss noodles with 2 tablespoons of canola oil and set aside.

  3. In a hot wok, stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2 minutes.

  4. Add garlic, cabbage, carrots, and tomatoes and stir-fry for 1 minute.

  5. Add noodles and stir-fry 1 minute more.

  6. Add 1 cup vinegar mixture and stir-fry until ingredients are well incorporated, about 2 minutes. Add onions, shallots, cilantro, lime juice and sesame oil and toss briefly.

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