Copycat P.F. Chang'S Singapore Street Noodles

Name: Copycat P.F. Chang'S Singapore Street Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Noodles; 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; For the Sauce; 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

Servings: persons

For the Noodles
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
For the Sauce
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

1
Boil rice stick noodles for 2 minutes or until just soft.
2
Rinse under hot water and drain.
3
Toss noodles with 2 tbsp oil and keep warm.
4
To prepare sauce, mix vinegar with curry powder and turmeric until blended.
5
Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well.
6
Set sauce aside until needed.
7
Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through.
8
Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
9
Stir in sauce mixture until everything is evenly coated.
10
Cook for 1-2 minutes more or until dish is heated through.
11
Toss noodles with chopped scallions, cilantro and sesame oil.
12
Garnish with fried shallots, if desired.

838

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the Noodles, 16 ounces rice noodles, uncooked, 4 tablespoons oil, 8 ounces shrimp, peeled and deveined, and more.

Yes, Copycat P.F. Chang'S Singapore Street Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!