Singapore Street Noodles - America's Best Copycat Recipes

Go to content

Main menu:

Singapore Street Noodles

P.F. Chang's China Bistro Copycat Recipe

Serves   4

Singapore Sauce:
2 tablespoons white vinegar
1/4 cup curry powder
1/4 cup lite soy
1 cup vegetarian oyster sauce
1/4 cup Sriricha chili sauce
1/4 cup ketchup

2 gallons water
1 pound rice stick noodles
4 tablespoons canola oil
8 ounces medium-size shrimp
8 ounces chicken, julienned
1 tablespoon garlic, chopped
1 cup cabbage, julienned
1/2 cup carrots, julienned
2 medium tomatoes, diced
1 bunch scallions, sliced
1/4 bunch cilantro, roughly chopped
1 teaspoon sesame oil
1/3 cup fried shallots
1 lime, quartered

Sauce: Combine all the ingredients for the sauce into a bowl; mix well. Set aside.

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

To Cook: In a hot wok stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute. Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.
Copyright 2015. All rights reserved.
Back to content | Back to main menu