Try this copycat recipe from P.F. Chang’s – Singapore Street Noodles! Looking for a noodle dish loaded with spicy flavor and easy to prepare on a weeknight? P.F. Chang’s Singapore Street Noodles is a delicious noodle dish with chicken, shrimp and curry flavor. Don’t be intimidated by the recipe, it is really worth the effort!! Left overs are awesome!
These awesome street noodles pair well with Lemongrass Chicken, Tamarind Teriyaki Chicken Skewers or P.F. Chang’s Copycat Mongolian Beef. The main difference between the Singapore noodles and Chow Mein is that the Singapore noodles use vermicelli as the noodles.On the other hand, Chow Mein uses noodles made of wheat. Both the noodles dough and manufacturing methods are different from each other.
The main difference between noodles and chow mein is that noodles are thin and long strips made from flour, while chow-mein is a dish made using noodles. In fact, the term ‘chow’ means fried and ‘mein’ means noodles. Therefore, chow mein refers to a dish made with fried noodles. Give this recipes a try and see what you think.
Not exactly what you are looking for? Here is another collection of tasty asian recipes that you might love.Print
P.F. Chang’s Singapore Street Noodles
Looking for a noodle dish loaded with spicy flavor and easy to prepare on a weeknight? P.F. Chang’s Singapore Street Noodles is a delicious noodle dish with chicken, shrimp and curry flavor.
- Prep Time: :25
- Cook Time: :10
- Total Time: :35
- Yield: 4 1x
- Category: Lunch / Dinner
- Cuisine: Asian
- 16 ounces rice noodles, uncooked
- 4 tablespoons oil
- 8 ounces shrimp, peeled and deveined
- 8 ounces boneless skinless chicken breasts, sliced
- 1 tablespoon minced garlic
- 1 cup cabbage, sliced thin
- 1/2 cup carrot, julienned
- 2 medium tomatoes, cut into chunks
- 1 bunch scallion, cut into 2 inch lengths
- 1/4 bunch cilantro, chopped
- 1 teaspoon dark sesame oil
- 1/3 cup fried shallot
- 1 lime, cut into fourths
- For the Sauce
- 1 tablespoon vinegar
- 2 tablespoons curry powder
- 1 pinch turmeric
- 2 tablespoons light soy sauce
- 1/2 cup oyster sauce
- 2 tablespoons sriracha sauce
- 2 tablespoons ketchup
- 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.
- Serving Size: 4
Keywords: P.F. Chang’s Singapore Street Noodles