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Friday, April 29, 2016

P.F. Chang's Singapore Street Noodles

How to make P.F. Chang's Singapore Street Noodles Recipe - This is a delicious noodle dish with chicken and shrimp and the trademark curry flavor.


Singapore Sauce:
2 tablespoons white vinegar
¼ cup curry powder
¼ cup soy sauce
1 cup vegetarian oyster sauce
¼ cup Sriricha chili sauce
¼ cup ketchup

Remaining Ingredients:
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

In a bowl, combine all the ingredients for the sauce, mix well, and set aside.

Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes. Drain, then rinse under rapid running hot water for 1 minute, and drain well again.

Toss noodles with 2 tablespoons of canola oil and set aside.

In a hot wok, stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2 minutes.

Add garlic, cabbage, carrots, and tomatoes and stir-fry for 1 minute.

Add noodles and stir-fry 1 minute more.

Add 1 cup vinegar mixture and stir-fry until ingredients are well incorporated, about 2 minutes. Add onions, shallots, cilantro, lime juice and sesame oil and toss briefly.
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