P.f. Chang's China Bistro Singapore Street Noodles - Restaurant Recipes - Recipes for Restaurant

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Recipe for P.f. Chang's China Bistro Singapore Street Noodles from the Restaurant section.

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

Source: Chef Mark Miller, P.F. Chang's China Bistro - azfamily.com

Singapore Sauce
2 tablespoons 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 pound rice stick noodles
4 tablespoons canola oil
8 ounces medium-size shrimp
8 ounces chicken, julienned
1 tablespoon 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 teaspoon sesame oil
1/3 cup fried shallots
1 lime, quartered

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 tablespoons canola oil; 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; 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 servings.



We hope you enjoy your freshly made P.f. Chang's China Bistro Singapore Street Noodles. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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