P.F. Chang’s Singapore Street Noodles

This is a delicious noodle dish with chicken and shrimp and the trademark curry flavor.

P.F. Chang’s Singapore Street Noodles is a flavorful and satisfying dish inspired by the vibrant street food of Singapore. This dish features a combination of tender rice stick noodles, succulent shrimp, julienned chicken, and an array of vegetables, all tossed in a savory and spicy sauce. With its bold flavors and enticing aroma, Singapore Street Noodles are sure to tantalize your taste buds.

The secret to the deliciousness of this dish lies in the flavorful Singapore sauce. It combines the tanginess of white vinegar, the aromatic richness of curry powder, the savory notes of soy sauce and vegetarian oyster sauce, and the kick of Sriracha chili sauce. This sauce brings together the diverse flavors of Singaporean cuisine and adds a delightful depth to the noodles.

To create the perfect texture, rice stick noodles are briefly boiled until al dente, then tossed in canola oil to prevent them from sticking together. The shrimp and chicken are stir-fried until tender and succulent, while the julienned cabbage, carrots, tomatoes, and green onions add freshness and crunch to the dish. The shallots, garlic, and cilantro contribute their aromatic essence, elevating the overall flavor profile.

Once all the ingredients are cooked, they are combined in the wok with the Singapore sauce. The heat of the wok ensures that the flavors meld together beautifully, creating a harmonious blend of sweet, spicy, and tangy notes. The finishing touch of sesame oil adds a hint of nuttiness and depth to the dish.

P.F. Chang’s Singapore Street Noodles are typically served hot, garnished with lime wedges to provide a refreshing citrusy balance to the richness of the dish. Whether enjoyed as a main course or shared as part of a family-style meal, these noodles offer a delightful journey through the vibrant street food culture of Singapore.

SERVES: 4

INGREDIENTS:

• 2 tablespoons white vinegar
• ¼ cup curry powder
• ¼ cup soy sauce
• 1 cup vegetarian oyster sauce
• ¼ cup Sriracha chili sauce
• ¼ cup ketchup
• 2 gallons water
• 1 pound rice stick noodles
• 4 tablespoons canola oil
• ½ pound medium-size shrimp
• 8 ounces julienned chicken
• 1 tablespoon chopped garlic
• 1 cup julienned cabbage
• ½ cup julienned carrots
• 2 medium diced tomatoes
• 1 bunch sliced green onions
• 1/3 cup shallots
• ¼ bunch roughly chopped cilantro
• 1 quartered lime
• 1 teaspoon sesame oil

INSTRUCTIONS:

1. In a bowl, combine the white vinegar, curry powder, soy sauce, vegetarian oyster sauce, Sriracha chili sauce, and ketchup. Mix well and set aside.
2. Bring 2 gallons of water to a rolling boil. Add the rice stick noodles and cook for 2 minutes. Drain the noodles and rinse them under hot running water for 1 minute. Drain well and toss with 2 tablespoons of canola oil. Set aside.
3. Heat a wok or large skillet over high heat. Stir-fry the shrimp and chicken in 2 tablespoons of canola oil until cooked, about 2 minutes.
4. Add the chopped garlic, julienned cabbage, julienned carrots, and diced tomatoes to the wok. Stir-fry for 1 minute.
5. Add the cooked rice stick noodles to the wok and stir-fry for 1 more minute.
6. Pour 1 cup of the Singapore sauce mixture into the wok and stir-fry until all the ingredients are well incorporated, about 2 minutes.
7. Add the sliced green onions, shallots, roughly chopped cilantro, lime juice, and sesame oil. Toss briefly to combine.
8. Serve the Singapore noodles hot, garnished with lime wedges, if desired.