P.F. Chang’s Singapore Street Noodles
Craving the bold flavors of your favorite restaurant noodle dish? These P.F. Chang’s Singapore Street Noodles are a homemade copycat recipe featuring tender chicken, juicy shrimp, rice noodles, colorful vegetables, and a savory curry sauce. With a combination of curry powder, soy sauce, Sriracha, and a touch of ketchup, the sauce brings a delicious balance of spice and savory flavor to every bite.
This recipe is a great choice for a weeknight dinner when you want something more exciting than ordinary noodles. Thin rice noodles soak up the flavorful sauce while chicken and shrimp make the dish satisfying. Cabbage, carrots, and tomatoes add color and texture, and scallions and cilantro bring a fresh finish. A sprinkle of fried shallots adds a little extra crunch, while a squeeze of lime brightens the finished dish.
The secret to getting a good stir-fry at home is to prepare your ingredients before you start cooking. Slice the chicken, peel and devein the shrimp, cut the vegetables, and mix the sauce in a separate bowl. Once everything is ready, the cooking moves quickly.
Wok Pan
Blue Diamond Hybrid Nonstick Stainless Steel 12” Wok with Lid, PFAS-Free Ceramic Diamond Bond Stir-Fry Pan, Induction Ready, Dishwasher & Oven Safe, Metal Utensil Safe, Stay-Cool Handle, Silver.
Cook the rice noodles just until tender, then rinse and drain them well so they don’t become mushy. Stir-fry the chicken and shrimp until cooked through, add the garlic and vegetables, and toss everything with the curry sauce. Finish by combining the noodles with the scallions, cilantro, and sesame oil. Top with fried shallots if you like, and serve with lime wedges.
This homemade version is easy to customize. Add extra vegetables if you prefer a veggie-packed meal, or adjust the Sriracha to suit your preferred level of heat. For another takeout-inspired dinner, try it alongside your favorite Asian-inspired recipes.
Ready in about 35 minutes and designed to serve four, these Singapore Street Noodles bring restaurant-inspired flavor to your own kitchen without needing to order takeout.
These awesome street noodles pair well with Lemongrass Chicken, Tamarind Teriyaki Chicken Skewers or P.F. Chang’s Copycat Mongolian Beef.
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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.
- Total Time: :35
- Yield: 4 1x
Ingredients
- 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
Instructions
- 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.
- Prep Time: :25
- Cook Time: :10
- Category: Lunch / Dinner
- Cuisine: Asian