Guys. We live right by P.F. Chang’s and when I was pregnant it was a REAL problem. We were hitting that curbside pickup up like it was going out of style. I was always a “Combo Fried Rice” kinda girl until my husband introduced me to their Singapore Street Noodles. They have since taken it off their menu but luckily for you (arent you glad we are friends?!) I found this copycat recipe that nails the flavor and hits the spot! It’s pretty easy too, even if cooking asian food is intimidating for you.
Without further ado…here it is.
Happy cooking, friends!
Copycat P.F. Chang’s Singapore Street Noodles
Prep 30 min∙ Cook 40mins∙ Makes Serves: 4
FOR THE NOODLES:
- 16 ounces rice noodles, uncooked
- 4 tablespoons oil (any oil is fine, I used avocado oil)
- 8 ounces shrimp, peeled and deveined
- 8 ounces boneless skinless chicken breasts, sliced thin
- 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 lime, cut into fourths
FOR THE SAUCE:
- 1 tablespoon vinegar
- 2 tablespoons curry powder
- 1 pinch turmeric
- 2 tablespoons soy sauce
- 1/2 cup vegetarian oyster sauce
- 2 tablespoons sriracha sauce
- Bring a pot of water to a boil and add rice stick noodles for 2 minutes or until just soft.
- After 2 minutes drain your noodles and add 2 TBSP of oil to keep them from sticking together.
- Next make your sauce; whisk vinegar, curry powder and turmeric.
- Add in soy sauce, oyster sauce, Sriracha, mixing well then set sauce aside.
- Stir-fry shrimp and chicken with remaining 2 tbsp of oil until cooked through.
- Add in your garlic, cabbage, tomatoes and carrots and cook for one minute more.
- Pour your sauce over your cooked meat and veggies until everything is evenly coated for about 1-2 minutes.
- Add your noodles to your pan along with chopped scallions, cilantro and sesame oil.