P.F. Chang’s Singapore Street Noodles – Easy Copycat Recipe
Craving the bold flavors of P.F. Chang’s Singapore Street Noodles? This homemade copycat recipe combines tender chicken, juicy shrimp, rice noodles, and colorful vegetables in a savory, spicy curry sauce. It’s a satisfying restaurant-inspired meal you can prepare in your own kitchen in approximately 35 minutes.
What makes Singapore Street Noodles so delicious is the combination of textures and flavors. Thin rice noodles soak up the rich sauce, while chicken and shrimp add protein and cabbage, carrots, tomatoes, and scallions provide freshness and crunch.
The sauce is where this recipe really comes together. Curry powder and turmeric create the distinctive warm, aromatic flavor, while light soy sauce and oyster sauce contribute savory depth. Sriracha adds a spicy kick, vinegar provides tanginess, and ketchup balances everything with a touch of sweetness.
Unlike traditional chow mein, which commonly uses wheat-based noodles, this Singapore-style noodle recipe uses rice noodles. Their light texture works particularly well with the flavorful curry sauce.
Start by briefly cooking the rice noodles until just tender. Drain them thoroughly and toss with a little oil to help prevent sticking.
Next, combine the sauce ingredients in a separate bowl so they’re ready when you begin stir-frying. This is especially helpful because the chicken, shrimp, and vegetables cook quickly.
A large carbon steel wok is a useful tool for this recipe because its spacious cooking surface makes it easier to toss noodles, vegetables, and proteins together.
Stir-fry the sliced chicken and shrimp until properly cooked, then add garlic, cabbage, carrots, and tomatoes. Pour in the prepared curry sauce and toss everything together until evenly coated.
Finish with scallions, chopped cilantro, sesame oil, and crispy fried shallots for additional flavor and texture. Serve with fresh lime wedges for a bright citrus finish.
These homemade P.F. Chang’s Singapore Street Noodles are perfect for a flavorful weeknight dinner, a casual gathering, or whenever you’re craving takeout-style Asian noodles.
With chicken, shrimp, vegetables, and a boldly seasoned sauce, this easy copycat recipe brings restaurant-inspired flavor straight to your dinner table.
This homemade version is easy to customize. Add extra vegetables if you prefer a veggie-packed meal, or adjust the Sriracha to suit your preferred level of heat. For another takeout-inspired dinner, try it alongside your favorite Asian-inspired recipes.
These awesome street noodles pair well with Lemongrass Chicken, Tamarind Teriyaki Chicken Skewers or P.F. Chang’s Copycat Mongolian Beef.
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P.F. Chang’s Singapore Street Noodles
- Total Time: :35
- Yield: 4 1x
Ingredients
- 16 ounces rice noodles, uncooked
- 4 tablespoons oil
- 8 ounces shrimp, peeled and deveined
- 8 ounces boneless skinless chicken breasts, sliced
- 1 tablespoon minced garlic
- 1 cup cabbage, sliced thin
- 1⁄2 cup carrot, julienned
- 2 medium tomatoes, cut into chunks
- 1 bunch scallion, cut into 2 inch lengths
- 1⁄4 bunch cilantro, chopped
- 1 teaspoon dark sesame oil
- 1⁄3 cup fried shallot
- 1 lime, cut into fourths
- For the Sauce
- 1 tablespoon vinegar
- 2 tablespoons curry powder
- 1 pinch turmeric
- 2 tablespoons light soy sauce
- 1⁄2 cup oyster sauce
- 2 tablespoons sriracha sauce
- 2 tablespoons ketchup
Instructions
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Prepare the noodles. Cook the rice noodles according to the package directions until just tender. Drain and toss with 2 tablespoons of oil to prevent sticking.
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Mix the sauce. In a bowl, combine the vinegar, curry powder, turmeric, light soy sauce, oyster sauce, Sriracha, and ketchup. Stir until smooth and set aside.
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Cook the chicken. Heat the remaining 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the sliced chicken and stir-fry until nearly cooked through.
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Add the shrimp. Add the peeled shrimp and continue stir-frying until the shrimp are pink and opaque and the chicken reaches an internal temperature of 165°F.
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Add the vegetables. Stir in the garlic, cabbage, carrots, and tomatoes. Cook briefly until the vegetables begin to soften.
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Add the sauce. Pour the prepared curry sauce into the wok and toss to coat the chicken, shrimp, and vegetables. Cook for another 1–2 minutes.
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Combine with the noodles. Add the cooked rice noodles and toss gently until everything is evenly coated and heated through.
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Finish and serve. Add the scallions, cilantro, and sesame oil. Garnish with fried shallots and serve with lime wedges.
- Prep Time: :25
- Cook Time: :10
- Category: Entree
- Method: Wok
- Cuisine: Asian
A restaurant-style noodle dish featuring rice noodles, chicken, shrimp, vegetables, and a savory curry-based sauce.
This recipe contains two tablespoons of Sriracha. Reduce the amount if you prefer a milder sauce.
Yes. You can omit the shrimp and increase the chicken or vegetables, adjusting cooking quantities as needed.
Use the rice noodles specified by the tested recipe. Thin rice vermicelli is common in Singapore-style noodle dishes, but cooking time depends on the noodle variety.