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P.F. Chang's China Bistro Singapore Street Noodles

Singapore Sauce Ingredients:

  • 2 Tbsp white vinegar
  • 1/4 cup curry powder
  • 1 pinch turmeric (optional)
  • 1/4 cup lite soy
  • 1 cup vegetarian oyster sauce
  • 1/4 cup Sriricha chili sauce
  • 1/4 cup ketchup
  • 2 gallons water
  • 1 lbs rice stick noodles
  • 4 Tbsp canola oil
  • 8 oz medium-size shrimp
  • 8 oz chicken, julienned
  • 1 Tbsp garlic, chopped
  • 1 cup cabbage, julienned
  • 1/2 cup carrots, julienned
  • 2 medium tomatoes, diced
  • 1 bunch scallions, green parts, cut 2 inches long
  • 1/4 bunch cilantro, roughly chopped
  • 1 tsp sesame oil
  • 1/3 cup fried shallots
  • 1 lime, quartered

Preparation:

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.

Bring water to a rolling boil. Place rice sticks 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 Tbsp canola oil; set aside.

In a hot wok stir-fry shrimp and chicken in 2 Tbsp canola oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute. 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.

Garnish with fried shallots and a lime wedge.

Makes 4

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