Best 2 P F Changs Singapore Street Noodles Recipes

Indulge in the tantalizing flavors of Singapore Street Noodles, a delectable dish that captures the essence of Southeast Asian cuisine. This stir-fried noodle dish is a harmonious blend of textures and tastes, featuring tender rice noodles wok-tossed with a symphony of colorful vegetables, succulent shrimp, and savory chicken. The symphony of flavors is further enhanced by a delectable homemade sauce that brings a perfect balance of sweet, savory, and spicy notes. Our comprehensive guide provides two irresistible variations of this classic dish: the traditional Singapore Street Noodles and its vegetarian counterpart. Embark on a culinary journey with us and discover the secrets to creating this delightful dish in the comfort of your own kitchen.

Let's cook with our recipes!

COPYCAT P.F. CHANG'S SINGAPORE STREET NOODLES

Copycat P.F. Chang's Singapore Street Noodles image

A delicious noodle dish with chicken and shrimp and the trademark curry flavor. You can get the fried shallots you need in this recipe in little jars at the Asian markets. They sell fried garlic as well.

Provided by PalatablePastime

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

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 (green parts only)
1/4 bunch cilantro, chopped
1 teaspoon dark sesame oil
1/3 cup fried shallot (commercially prepared) (optional)
1 lime, cut into fourths
1 tablespoon vinegar
2 tablespoons Madras curry powder
1 pinch turmeric
2 tablespoons light soy sauce
1/2 cup vegetarian oyster sauce
2 tablespoons sriracha sauce
2 tablespoons ketchup

Steps:

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.

Nutrition Facts : Calories 716.5, Fat 18.2, SaturatedFat 2.6, Cholesterol 107.7, Sodium 1207.1, Carbohydrate 109.9, Fiber 6.3, Sugar 6.2, Protein 27.2

P F CHANG'S SINGAPORE STREET NOODLES

P F Chang's Singapore Street Noodles image

This is a copycat recipe for P F Chang's Singapore Street Noodles (Light curry sauce with thin rice noodles, sliced chicken breast, shrimp and fresh vegetables)

Provided by Member 610488

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

2 tablespoons white vinegar
1/4 cup curry powder
1/2 teaspoon turmeric powder
1/4 cup light soy sauce
1 cup vegetarian oyster sauce
1/4 cup sriricha chili sauce
1/4 cup ketchup
2 gallons water
1 lb rice vermicelli
4 tablespoons vegetable oil, divided
8 ounces medium shrimp
8 ounces chicken, julienned
1 tablespoon garlic, minced
1 cup cabbage, julienned
1/2 cup carrot, julienned
2 medium tomatoes, diced
1 bunch scallion, green parts cut 2 inches long
1/4 bunch cilantro, roughly chopped
1 teaspoon sesame oil
1/3 cup fried shallots (garnish)
1 lime, quartered (garnish)

Steps:

Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside.
Bring water to a rolling boil. Place rice vermicelli 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 vegetable oil; set aside.
In a hot wok or large frying pan, stir-fry shrimp and chicken in 2 tablespoons vegetable 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.
Garnish with fried shallots and a lime wedge.

Nutrition Facts : Calories 817.2, Fat 25.8, SaturatedFat 4.8, Cholesterol 114.5, Sodium 2077.2, Carbohydrate 117.8, Fiber 8.6, Sugar 10.1, Protein 27.7

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling later on.
Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. If possible, use fresh, organic ingredients.
Don't overcrowd the pan: When cooking the noodles, don't overcrowd the pan. This will prevent them from cooking evenly.
Cook the noodles according to the package directions: Different types of noodles have different cooking times. Be sure to follow the directions on the package to ensure that your noodles are cooked properly.
Use a wok: If you have one, use a wok to cook the noodles. A wok is a large, round-bottomed pan that is ideal for stir-frying.
Season to taste: Taste the dish as you cook it and adjust the seasonings as needed.
Serve immediately: Singapore street noodles are best served immediately after they are cooked.

Conclusion:

Singapore street noodles are a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With a few simple ingredients and a little bit of time, you can create a restaurant-quality dish that your family and friends will love. So next time you're looking for a new and exciting recipe to try, give Singapore street noodles a try.