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.

No additional tips available.

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

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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.

P F Chang'S Singapore Street Noodles

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