P F Chang'S Singapore Street Noodles Recipe

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

Servings: persons

Singapore Sauce
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
Noodles
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)

1
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.
2
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.
3
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.
4
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.
5
Garnish with fried shallots and a lime wedge.

762

kcal

Calories

Fat

103

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 23 ingredients. The key ingredients include: Singapore Sauce, 2 tablespoons white vinegar, 1/4 cup curry powder, 1/2 teaspoon turmeric powder, and more.

Yes, 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!

P F Chang'S Singapore Street Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions